Biscoff Blondies

A stack of three Biscoff blondies with additional blondies next to and behind the stack.

Print Recipe

5 from 1 vote

Sweet and fudgy bars loaded with cookie butter!

Prep Time7

Cook Time20

Total Time27

Course: Dessert

Cuisine: American

Servings: blondies

Calories: 173kcal

Author: Liz Pollio

Equipment

Mixing bowl
8x8 pan

Ingredients

½ stick butter 4 tablespoons, melted
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

US Customary - Metric

Instructions

Preheat oven to 375℉ and line an 8x8 pan with parchment paper.
Combine the melted butter and brown sugar.
½ stick butter, ½ cup brown sugar
Add the eggs and cookie butter, and stir until fully incorporated and cohesive.
1 egg, 1 cup cookie butter spread
Add flour, baking soda, and salt, and mix until just combined.
1 cup flour, ¼ teaspoon baking soda, ½ teaspoon kosher salt
Fold in mix-ins if using.
½ cup mix-ins (see notes)
Spread into lined pan and bake 20 minutes.
Cool completely, cut into squares, and enjoy!

Video

Notes

The Biscoff spread may be stiff when first trying to mix it into the batter, but it will eventually come together into a cohesive batter!

This is a very thick dough and is easiest to first press into the pan with your hands, and then smooth out the top with a spatula.

The blondies need to set after baking so ensure they are fully cooled before cutting.

Optional Mix-Ins: A half cup of mix-ins can be added if desired. Some suggested mix-ins include white chocolate chips, butterscotch chips, milk or dark chocolate chips, cinnamon chips, maple chips, or chopped nuts.

Optional Toppings: Before baking, pieces of Biscoff cookies can be added to the top of the batter. Just be sure to keep an eye on the cookies while the blondies are baking. After baking, the blondies can be drizzled with melted white chocolate, chocolate ganache, melted cookie butter, caramel sauce, butterscotch sauce, or vanilla ice cream.

Nutrition