Biscoff Blondies

Name: Biscoff Blondies
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 225 g (1 cup) butter; 250 g (1 ¼ cups) brown sugar; 110 g (1 cup) caster sugar; 2 eggs plus one extra egg yolk (room temperature); 2 tsp vanilla extract (or vanilla bean paste); 285 g (just under 2 cups) plain flour; 2 tsp cornflour; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 cup white chocolate chips; 150 g Biscoff spread; 100 g Biscoff cookies (roughly chopped)

Jump to Recipe

With chunks of crunchy Biscoff cookies on top, and dollops of the delicious caramelised spread throughout, these ultra moist Biscoff blondies will quickly become a firm favourite!

Ready in just 30 minutes, but here's a warning, they may be devoured in about the same time!

A close up of a square of Biscoff Blondie with a chunk of cookie on top.

When I first tasted Biscoff spread I wondered how I had ever lived without it! This lightly spiced spread, also referred to as cookie butter in the US, is a combination of all my very favourite flavours!

The smooth and scrumptious flavour is described as caramelised, spicy, malty, and similar to the flavour of gingerbread. Mmm....so you can understand why I love to include it in my baking!

My Biscoff stuffed cookies, as well as Biscoff Thumbprint Cookies, seem to vanish not long after coming out of the oven, and my Biscoff muffins are on high rotation for lunchboxes and after-school snacks, too.

For dessert, I've made everything from a luscious Biscoff cheesecake, to elegant little bite-sized Biscoff truffles - even a Biscoff ice-cream for a late night indulgence!

Why You're Going To Love This Recipe

Just like my Biscoff brownies, these Biscoff blondies are simply delicious!

Flavour, flavour, flavour - a warning that once you have tried Biscoff spread you will be addicted!
One bowl recipe - you don't even need to use beaters for these blondies.
Quick and easy - with only 25 minutes bake time, whip Biscoff blondies up from scratch in no time!
Freezer friendly - if, and I say 'IF', there are any leftovers, Biscoff blondies freeze well for up to 3 months.
Conventional and Thermomix - both simple methods for making Biscoff blondies are included in the recipe card below.

An overhead shot showing crunchy chunks of biscuit on top of Biscoff blondies.

What You Need

Other than the Biscoff spread and cookies, the other ingredients are all standard baking items that you probably already have on hand.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

The ingredients required, set out on a bench.

Butter - either salted or unsalted, but if salted is used, then just omit the pinch of salt.
Brown sugar - lightly packed.
Caster sugar - also referred to as superfine sugar, it dissolves much easier than regular granulated sugar when mixed with other ingredients.
Eggs, plus one extra egg yolk - use large eggs (approx. 60g), and have these at room temperature.
Vanilla extract - or vanilla bean paste. Use a good quality pure vanilla extract or paste, rather than an imitation vanilla essence, the difference in taste is noticeable.
Plain flour - sifted, also called all purpose flour.
Cornflour - this very fine flour is used to enhance the texture and flavour in baking.
Baking powder - used as a raising agent in baking. It's important to check the expiry on your baking powder and make sure that it is in-date for the best results.
Pinch of salt - omit if using salted butter.
White chocolate chips - a good quality chocolate chip does make a difference, I like to use Cadbury or Nestle white chocolate chips.
Biscoff spread - also referred to as cookie butter, Biscoff spread is generally available in all major supermarkets.
Biscoff cookies - roughly chopped.

Equipment Required

Don't you just love a one bowl recipe? No beaters required, just melt, mix and bake!

Microwave or stovetop - to melt the butter.
Large bowl and whisk.
20cm square baking tin - lined with baking paper.
Oven - blondies are baked at 170 degrees celsius (fan forced), however if your oven is not fan forced, just increase the oven temperature by 10-20 degrees.

A close up of squares of blondie served on a white cake stand.

Step By Step Instructions

It's the crunchy chunks of cookies over the top, and the bursts of Biscoff spread throughout that make these blondies such a luscious treat!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Prep And Melt

Preheat your oven to 170 degrees celsius (fan-forced). Line a 20cm square tin with baking paper with the paper overhanging the sides. Set aside.

Using a large microwave safe bowl, melt the butter for 2-3 minutes in 30 second bursts (50% power).

Add the brown sugar and caster sugar to the melted butter and stir to combine.

Brown sugar and caster sugar stirred into melted butter in a bowl.

Step 2 - Add The Eggs And Vanilla

Once the mixture has cooled slightly, add the eggs (including the extra egg yolk) and the vanilla extract. Whisk until combined.

Eggs added to brown sugar and butter mixture.

Step 3 - Add The Flours

Add the sifted plain flour, cornflour, baking powder and salt into the bowl. Gently fold the dry ingredients through.

Sifted flour, cornflour and baking powder stirred through the mixture.

Step 4 - Add The White Chocolate

Stir the white chocolate chips through the mixture.

White chocolate chips added to the batter.

Then gently pour the blondie batter into the prepared baking tin.

Blondie mixture poured into the lined baking tin.

Step 5 - Add The Biscoff Spread And Cookies

Place small spoonfuls of Biscoff spread over the top of the blondie batter.

Dollops of Biscoff spread placed over the top of the mixture in the tin.

Place chunks of broken Biscoff cookies over the top.

Chunks of Biscoff cookies placed over the mixture in the tin.

Bake for 25-30 minutes or until cooked through.

TIP: If you notice the blondie is over-browning on top, simply place a sheet of foil loosely over and continue baking.

Leave in the tin to cool completely before removing and cutting.

Expert Tips

Here's a few tips to make your Biscoff blondies the very best!

Don't overcook the Biscoff blondies - blondies should be moist, whereas baking for too long will dry them out.
For fudgy/moist Biscoff blondies - cook for 20-25 minutes and test with a toothpick which should come out with moist (but not wet) crumbs on it. The blondies will continue to cook as they cool.
For an extra indulgent treat - serve Biscoff blondies warm with a scoop of vanilla ice cream for dessert!
Storage - store Biscoff blondies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 5 days.
Freezing - freeze in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours.

A close up of a half eaten piece of Biscoff Blondies.

FAQs

What is Biscoff spread?

Biscoff spread is basically crushed Speculoos (spiced Belgium biscuits) made into a paste with a similar consistency to smooth peanut butter or Nutella.
In the US it is often referred to as cookie butter.
The delicious flavour is described as caramelised, spicy, malty, and similar to the flavour of gingerbread.

Are cornflour and cornstarch the same thing?

In Australia, the names cornstarch and cornflour are often used interchangeably, whereas in the US they are different products.
In the US, for example, cornflour is a finely ground cornmeal, and cornstarch is what we, in Australia, call cornflour. Therefore, if you're in the US, you'll need to use cornstarch for this recipe.