These easy, delicious, homemade Biscoff blondies are stuffed with Biscoff biscuits and creamy Biscoff spread. A true ode to the delicious Biscoff cookie butter!
I have been wanting to make a delicious speculoos cookie butter dessert for a while. And since I have also been working on this blondie recipe for a while, I knew I needed to swirl in some speculoos cookie butter and crushed biscoff cookies to make a biscoff blondie recipe!
And then of course I needed to make a chocolate biscoff brownie as well!
What is Biscoff?
For those of you who haven't yet tasted Lotus Biscoff biscuits or Spread, I would say that Biscoff is a caramel-flavored speculoos. Speculoos is simply a spiced biscuit that is made In Belgium and the Netherlands.
Lotus Biscoff biscuits were originally made in 1932 by a Belgian baker. A simple, yet delicious, and in my opinion, the best biscuit to accompany a cup of coffee!
Lotus Biscoff spread is cookie butter, basically, a caramel-cinnamon flavored biscuit spread that is delicious on toast or by the spoonful.
Why You Will Love This Recipe
- This Biscoff blondie is a dreamy creamy dessert reminiscent of a biscuit-filled fudge.
- The rich blondie is deliciously paired with the caramel-spiced flavors of Biscoff biscuits and spread making the perfect cookie butter blondies.
- Because these are super simple and whip up really quickly they are great for family gatherings, and special occasions like Easter, Valentine's Day, Mother's or Father's day.
- They make a great gift!
- I love slicing my brownies and blondies into small pieces about 1.5cm x 1.5cm big. These little bites are perfect for adding to an ice-cream dessert. A great summer dessert idea!
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
Butter adds flavor, softness, and moisture and sometimes aids in the leavening of baked goods. I use New Zealand butter in my recipes, which has approximately 82% butterfat and can be very yellow (similar to European or Irish butter). Butter cannot be substituted with butter or margarine spreads, but it can be substituted with baking margarine.
Light Brown Sugar gives these blondies thier sweetness, chewiness, and fudginess as well as delightful caramel flavors that compliment the Biscoff flavor.
Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
Eggs - I now use a New Zealand size 6 egg, around the same size as Australian and South African Large Eggs, but closer to a US/Europe Medium sized egg.
Plain flour (all-purpose flour/standard grade flour) refers to flour that has a protein content of approximately 9.5-12%.
Lotus Biscoff Cookie Butter Spread (smooth or crunchy) is swirled into the blondie base to give that delicious cookie-butter flavor.
Lotus Biscoff Biscuits/Cookies add a touch of crunch to the blondies.
Vanilla extract enhances the flavors of the other ingredients in the recipe and is a cornerstone ingredient in baked goods and desserts containing eggs.
Baking powder gives these blondies just a little bit of baking powder.
Room Temperature Ingredients
Use room-temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.
- To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
Weighing & Measuring Ingredients
Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.
However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.
Brownies and blondies rely heavily on sugar for the overall texture. So I would not be tempted to change the sugar content in the base blondie itself.
Also take into consideration that unlike many other blondie recipes out there, these don't contain additional chocolate chips.
However, if I was looking to decrease the sugar content - I would stick to the lower end of the scale for the biscuits and spread.
Another option is to skip the biscuits and use cup of crunchy spread.
Small-Batch Biscoff Blondies
A small batch of Biscoff blondies can be made by halving the recipe and baking in a regular loaf tin, as per the instructions. The recipe card has a handy "½" button by the ingredients.
Step 1 - Preheat the oven to 180°C/355°F. Grease and line an 8-inch square cake pan with baking paper or parchment paper. Let the baking paper hang over the sides for easy removal of the blondie once baked and cooled.
Step 2 - Either melt the butter in the microwave or over low heat on the stove. In a large mixing bowl, whisk together the melted butter and light brown sugar until well combined and the sugar is completely dissolved. You may need to zap it in the microwave for an additional 30 seconds and whisk. Repeat up to 2 times if needed.
Step 3 - Add in the two eggs, and vanilla. Beat on a medium speed for 3 to 5 minutes. The egg mixture is a bit frothy when done beating.
NOTE - Beating the eggs in this manner adds a nice crackly top to the blondie. You will notice that in between your swirls of Biscoff Cookie Butter spread, there is a nice crackly top.
Step 4 - Add the flour, salt, and baking powder. Fold in to combine.
Step 5 - Break the biscuits over the mixture. Fold in the biscoff cookies into the blondie mixture with a rubber spatula or wooden spoon.
Step 6 - Pour the batter into the prepared cake pan. Allow to sit for 5 minutes, then tap on the counter to help bring any bubbles to the top.
Step 7 - Soften the Biscoff spread in the microwave, and drizzle over the top of the blondie. Then take a butter knife or spoon and swirl in a few times.
Step 8 - Bake for 22-28 minutes. The blondie is done when a cake tester/toothpick comes out with a few crumbs on it. Mine were done at 25 minutes.
Step 9 - Allow the blondie to cool completely before lifting out the pan and slicing.
Expert Tips for this Recipe
Ovens & Air Fryers
The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.
For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.
Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
Metal bakeware (if you can, choose light-colored bakeware for an even better bake) is superior when baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal, and is more suited for bread puddings, pies, crisps, crumbles, and cobblers.
Storage and Freezing
These blondies can be stored in an airtight container for up to 3 days at room temperature, or up to a week in the fridge. This blondie also freezes well, wrapped in plastic wrap and foil, or in an airtight container for up to 3 months. Allow to defrost in the fridge overnight before serving.
Biscoff Blondies FAQ
I used an 8 x 8 Inch square tin (20cm x 20cm). I would not recommend using a 9x9 Inch square as the blondies will come out too thin.
Yes! These blondies freeze really well. I like to slice mine and then freeze them in airtight containers. They can be frozen for up to 3 months. Allow to defrost overnight in the freezer before serving.
Here in New Zealand, they are located by the spreads (usually next to the peanut butter or Nutella), and the biscuits in the biscuit/cookie aisle. However, they may also be located in the International section of your supermarket. Alternatively, you should be able to purchase them from online specialty stores such as Dutch or Belgium stores in your country.
The blondies are done when the sides are firm, and a cake tester/toothpick comes out with just a few crumbs on it. It shouldn't look raw anymore.
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- 8x8 Inch (20x20cm) Square Cake Pan
- ½ cup butter (113 grams)
- 1 cup light brown sugar
- 2 eggs (Size 6/Med/large*note 1)
- 1 tablespoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon table salt
- 1 cup plain flour
- 8-12 Biscoff Biscuits
- ⅓-½ cup Biscoff Spread
- Preheat the oven to 180°C/355°F. Grease and line an 8-inch square cake tin with baking paper. Let the baking paper hang over the sides for easy removal of the blondie once baked and cooled.
- Either melt the butter in the microwave or over low heat on the stove. In a large mixing bowl, whisk together the melted butter and light brown sugar until well combined and the sugar is completely dissolved. You may need to zap it in the microwave for an additional 30 seconds and whisk. Repeat up to 2 times if needed.½ cup butter, 1 cup light brown sugar
- Add in the two eggs, and vanilla. Beat on a medium speed for 3 to 5 minutes. The egg mixture is a bit frothy when done beating. *Note 22 eggs, 1 tablespoon vanilla extract
- Add the flour, salt, and baking powder. Fold in to combine.¼ teaspoon baking powder, ½ teaspoon table salt, 1 cup plain flour
- Break the biscuits over the mixture and fold them in. I like to have a variation of small and big biscuit chunks. The size is up to you. Alternatively the biscuit can be crushed more a more even mix into the batter.8-12 Biscoff Biscuits
- Pour the batter into the prepared cake pan. Allow to sit for 5 minutes, then tap on the counter to help bring any bubbles to the top.
- Soften the Biscoff spread in the microwave, and drizzle over the top of the blondie. Then take a butter knife or spoon and swirl in a few times.⅓-½ cup Biscoff Spread
- Bake for 22-28 minutes. The blondie is done when a cake tester/toothpick comes out with a few crumbs on it. Mine were done at 25 minutes.
- Allow the blondie to cool completely before lifting out the pan and slicing.
- New Zealand size 6 eggs are around the same size as an Australian/South African Large or a US/Europe Medium.
- Beating the eggs in this manner adds a nice crackly top to the blondie. You will notice that in between your swirls of Biscoff Cookie Butter spread, there is a nice crackly top.
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.