Dessert

Biscoff Blondies Recipe

ByGabriel Langdon January 31, 2026January 31, 2026

Introduction

Biscoff blondies are a rich, buttery treat combining the unique caramel flavors of Biscoff spread with creamy white chocolate. This easy-to-make dessert offers a perfect balance of chewy texture and sweet crunch from cookie bits. Ideal for a cozy afternoon snack or a shareable dessert.

A white round plate holds six square cookie bars arranged in a pile on a white marbled surface, each bar showing two layers with a darker brown base and a lighter brown top layer with a crumbly texture, drizzled with a shiny caramel-colored sauce on top. The plate is slightly textured and in the background there is a white cup of coffee on a saucer with a spoon, and a blurred white vase with light pink flowers, creating a cozy setting. The colors are warm and inviting with soft light highlighting the glossy caramel drizzle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (115g) unsalted butter, melted
¾ cup (150g) brown sugar
¼ cup (50g) granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120g) Biscoff spread (smooth or crunchy)
1 cup (125g) all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup (90g) white chocolate chips or chunks
6–8 Biscoff cookies, crushed or halved
Optional: sea salt flakes, chopped nuts, extra Biscoff for drizzling

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
Step 2: In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until smooth.
Step 3: Add the egg and vanilla extract to the bowl and mix until fully incorporated.
Step 4: Stir in the Biscoff spread until the mixture is creamy and well blended.
Step 5: Add the flour, baking powder, and salt. Mix gently until just combined—avoid overmixing to keep the blondies tender.
Step 6: Fold in the white chocolate chips and half of the crushed Biscoff cookies.
Step 7: Pour the batter into the prepared pan and smooth the top evenly.
Step 8: Dollop extra Biscoff spread on top and swirl it with a knife. Sprinkle the remaining cookie pieces over the batter.
Step 9: Bake for 25–30 minutes, until the edges are golden and the center is just set.
Step 10: Allow the blondies to cool completely in the pan before slicing into squares. For an extra touch, drizzle with melted Biscoff or white chocolate if desired.

Tips & Variations

Use crunchy Biscoff spread for added texture inside the blondies.
Sprinkle a pinch of sea salt flakes on top before baking to enhance the caramel notes.
Swap white chocolate for milk or dark chocolate chips to vary the flavor.
Fold in chopped nuts like pecans or walnuts for a nutty crunch.
Use gluten-free flour to make the blondies suitable for gluten intolerance.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, warm gently in the microwave for 10-15 seconds for a soft, gooey texture.