I didn't discover cookie butter until late in my life and I have been trying to make up for lost time every since. And while Biscoff spread is perfect straight out of the jar by the spoonful, it's also incredible to bake with! These Biscoff Blondies have a fudgy texture and they're bursting with cookie butter flavor. They are ridiculously quick and easy to make, coming together in minutes in just one bowl - no mixer required!
These easy Biscoff Blondies are great for bake sales, potlucks, and picnics, they make great gifts, fit perfectly into a lunch box, and are a fun after school snack. You will even want to keep these on hand just to pair with your coffee - no special occasion needed! If you love blondies, be sure to also check out these Butterscotch Blondies and these Salted Caramel Maple Bars.
Why this Recipe Works
Cookie butter is a spread, similar to peanut butter or Nutella in texture, that is made with Biscoff or Speculoos cookies. Biscoff Blondies have a similar texture to brownies, but use brown sugar and no chocolate (though you can mix in chocolate chips or drizzle with a chocolate ganache) resulting in a golden blonde color. The Biscoff spread gives these dense and fudgy dessert bars the best texture and that epic cookie butter flavor.
Ingredients and Notes
Butter - Melted butter contributes to the soft, chewy texture of these Biscoff Blondies.
Brown Sugar - Brown sugar adds a caramelized flavor to these rich cookie butter treats and also contributes to their absolutely perfect texture!
Biscoff Spread - Lotus Biscoff spread is a common brand of cookie butter, as is Speculoos Cookie Butter from Trader Joes. Any brand will work great. You can usually find it in the peanut butter section at the grocery store. I used creamy Biscoff spread to make these Biscoff Blondies. Crunchy will also work, but it does impact the texture of the blondies.
Substitutions and Variations
Butter - Instead of just melting the butter, consider using browned butter to give these quick and easy cookie butter bars an added depth of flavor. You may need to use an additional tablespoon of butter since more of it will evaporate as it's browning.
Mix-ins - A half cup of white chocolate chips can give these gooey Biscoff Blondies added texture and sweetness, and can add some beautiful visual contrast. Other delicious mix-ins include butterscotch chips, milk or dark chocolate chips, cinnamon chips, or maple chips. Chopped nuts could also add a great crunch to these fudgy bars.
Toppings - These super simple cookie butter blondies can be topped with a scoop of vanilla ice cream, a drizzle of white chocolate or caramel, or even some extra melted cookie butter after baking, or topped with pieces of Biscoff cookies before baking - just be sure to keep an eye on them while they're in the oven.
How to Make this Recipe
Step 1: Combine melted butter and brown sugar.
Step 2: Add egg and cookie butter into mixture and stir until fully incorporated.
Step 3: Add the flour, baking soda, and salt and mix until just combined. Fold in mix-ins if using.
Step 4: Spread the Biscoff blondie dough into a parchment lined 8x8 pan. Bake at 375°F for 20 minutes. Cool completely, slice into squares, and enjoy!
Recipe FAQs
If you've followed the recipe correctly, the two main reasons your Biscoff Blondies may come out cakey would be either over-mixing the batter or over-baking the blondies. You'll want them to be mostly baked, but just slightly under since they will continue to set as they cool. If they are baked through when you remove them from the oven, because they will continue to bake in the hot pan, they may be over-baked by the time they have fully cooled.
Biscoff spread is made with Biscoff cookies which are similar to gingerbread cookies. Cinnamon, ginger, allspice, and cloves are the primary spices, but there are also sweet caramel notes. It's a warm, toasty, and inviting flavor, perfect for fall, but delicious all year long!
These Biscoff Blondies are definitely meant to have a soft and fudgy texture inside. Similar to brownies they have a crackly top and a gooey center, but not so gooey that it's runny. They should easily be able to hold their shape when cut into squares.
Tips & Tricks
Tip #1: When mixing the cookie butter spread into the Biscoff Blondies dough, it may be stiff at first and seem like it won't combine, but just keep stirring - it will come together!
Tip #2: This is a very thick dough. It helps to start by pressing it into the pan with your hands, and then smooth out the top with a spatula once it's evenly distributed across the pan.
Tip #3: Be careful not to over-mix as that can lead to a cakey blondie and we want these Biscoff Blondies to come out soft and chewy!
Tip #4: Be sure to let your Biscoff Blondies fully cool before cutting. They will be slightly underbaked when they come out of the oven but will continue to set as they cool. That helps gives us the amazing texture.
Storage Tips
Biscoff Blondies can be stored in an airtight container at room temperature for 3-5 days.
Related Recipes
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📖 Recipe
Biscoff Blondies
Equipment
- Mixing bowl
- 8x8 pan
Ingredients
- ½ stick butter
- ½ cup brown sugar
- 1 egg
- 1 cup cookie butter spread
- 1 cup flour
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup mix-ins (see notes) optional
Instructions
- Preheat oven to 375℉ and line an 8x8 pan with parchment paper.
- Combine the melted butter and brown sugar.
- Add the eggs and cookie butter, and stir until fully incorporated and cohesive.
- Add flour, baking soda, and salt, and mix until just combined.
- Fold in mix-ins if using.
- Spread into lined pan and bake 20 minutes.
- Cool completely, cut into squares, and enjoy!
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