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5 from 12 reviews

Say hello to the best biscoff blondies ever! These blondies have a layer of biscoff and the perfect crinkle top. You only need 9 ingredients to make these cookie butter blondies and no mixer required!

Three Biscoff blondies stacked with cookie butter center oozing out

After my biscoff brownies were so beloved by readers, I knew I had to make a blondie version. These cookie butter blondies have the gooiest texture and you can add chocolate chips if you want!

These chewy biscoff blondies are based off of my chocolate chunk blondies but have a delicious biscoff cookie butter layer inside plus more lotus biscoff cookies on top.

Why You’ll Love These Biscoff Blondies

  • You only need 9 ingredients to make these biscoff blondies! Plus, it’s using simple ingredients that you probably already have in your pantry. 
  • You don’t need any fancy equipment or a mixer to make them, and no mixer required!
  • If you want to give these a chocolate kick you can add chocolate chips to the batter. 
  • Looking for a dairy free recipe? These biscoff blondies can be made with dairy free ingredients! 
  • This is a freezer friendly recipe, so you can always have cookie butter blondies on hand.

Ingredients Needed

Biscoff blondie ingredients in bowls with labels
  • Butter: feel free to use regular butter or vegan butter if you need this recipe to be dairy free.
  • Flour: I tested this recipe with all purpose flour.
  • Eggs: I haven’t tested this recipe with egg substitutes and I don’t recommend it!
  • Biscoff Cookies: these biscoff cookies go on top of the batter just before baking, it is totally optional but gives a nice crunch!
  • Biscoff: you don’t have to use the biscoff brand and instead can use any other cookie butter! You can find biscoff spread at Trader Joe’s, Target, President’s Choice or your local grocery store. Feel free to use the smooth or the crunchy version!

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

Baking process for biscoff blondies pictured in six steps

Step 1: Cut a piece of parchment paper so it fits into your 8×8 baking pan, leaving a slight overhang. Place this in the pan and fold the parchment that is overhanging to form a crease in the shape of the square pan.

Step 2: Take the parchment paper out and place it on a flat surface. Spread the biscoff cookie butter onto the square that you’ve made on the parchment paper, create one large cookie butter square. Place in the freezer while you work on the blondies.

Step 3: Preheat the oven to 350°Fahrenheit and line your 8×8 baking pan with parchment paper, making sure you have some overhanging so you can easily remove the blondies when they’re done.

Step 4: Melt the butter in the microwave or in a small pan on the stove. Pour the melted butter into a medium bowl.

Step 5: Add the sugars and whisk into the melted butter. Whisk until it forms a thick paste that pulls away from the sides of the bowl.

Step 6: Add the eggs and vanilla extract and whisk to combine.

Step 7: Pour in the flour and salt and whisk briefly, until it is just combined – you don’t want to over mix it! 

Step 8: Pour half of the blondie batter into the prepared pan. Take out the cookie butter layer from the freezer and gently peel it from the parchment paper. If it doesn’t peel off easily, place it back in the freezer for another 5 minutes. Place the cookie butter square on top of the blondie batter. 

Step 9: Pour the rest of the blondie batter on top, using an offset spatula to smooth it into an even layer. Sprinkle over crushed biscoff cookies on top of the batter. This is totally optional but so delicious!

Step 10: Bake for 30-40 minutes. Check the biscoff blondies at 30 minutes and insert a toothpick in the middle, it should come out with some wet crumbs but not wet batter. The top of the biscoff blondies will be crinkly. Let the blondies cool completely before slicing.

Biscoff blondies cut into squares with center blondie turned on its side to expose blondie filling

Expert Tips

  • Properly measure your flour – I highly recommend using a $15 kitchen scale to weigh your dry ingredients (metric measurements are in the recipe card below). If you aren’t using a scale, use the scoop and level method. Using too much flour will make your biscoff blondies dry!
  • Add Chocolate Chips – if you want some chocolate flavor in there then feel free to add about ⅓ -½ cup of chocolate chips! 
  • Whisking the wet ingredients – make sure to whisk the melted butter with the two sugars until a thick paste forms and it begins to pull away from the sides of the bowl. This is what gives us that crinkly top!
  • Freezing the cookie butter layer – if your cookie butter layer doesn’t easily peel away from the parchment paper, give it another 5 minutes or so in the freezer! We want to have one thick layer of cookie butter to put on top of the biscoff blondie batter.

Storage Instructions

Store these biscoff blondies at room temperature in an airtight container for up to 4 days. Freeze the sliced blondies in a freezer bag, let them thaw completely before enjoying.

More Biscoff Recipes You’ll Love

biscoff brownies sliced and shot from above with biscoff inside

Biscoff Brownies
biscoff cupcake on a plate with a bite taken out of it

Biscoff Cupcakes
biscoff butter cookies on a baking sheet

Biscoff Butter Cookies
biscoff chocolate cookies stacked on top of each other

Chocolate Biscoff Cookies

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Batch of biscoff blondies with one piece turned on its side so you can see the filling
5 from 12 reviews

Biscoff Blondies

Gabby Kislanko
These biscoff blondies have a layer of biscoff and the perfect crinkle top. You only need 9 ingredients and no mixer required!
Prep Time: 15 minutes
Bake: 30 minutes
Total Time: 45 minutes
Servings: 12 blondies
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Ingredients
 

  • ¾ cup (225 g) Lotus Biscoff Spread (or other Speculoos cookie butter spread brand)
  • ¾ cup (158 g) butter, melted, (regular or vegan)
  • ¾ cup (150 g) light brown sugar
  • ¾ cup (150 g) granulated sugar
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • 1½ cup (188 g) all-purpose flour, SEE NOTES
  • ¾ teaspoons salt
  • 4-5 Lotus Biscoff cookies, roughly chopped, (optional)

Instructions
 

  • Cut a piece of parchment paper so that it fits into your an 8×8 square baking pan, leaving some hanging over the edges. Place it in the pan and fold the parchment that is overhanging to form a crease in the shape of the square pan.
  • Remove the parchment from the pan and place it on a flat surface like a cookie sheet, cutting board, or cooling rack. Spread the cookie butter onto the parchment in the shape of the square pan, so that it will fit into the baking pan in one piece. Freeze while you make the blondies.
  • Preheat the oven to 350°F and line an 8×8 square baking pan with parchment paper. Leave parchment paper hanging over the sides of the pan so that you can easily remove the blondies from the pan later.
  • Melt the butter in the microwave or in a small pan over the stove. Transfer the melted butter to a medium sized bowl.
  • Add in both the sugars and use a whisk to whisk the butter and sugars together. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it.
  • Add the eggs and vanilla and mix again.
  • Pour the flour and salt into the bowl and mix with the whisk until just combined (do not over mix!).
  • Pour half of the batter into the lined baking pan, then take the cookie butter out of the freezer, peel it from the parchment (it should come off easily and in one piece, but if not you can leave it in the freezer for another 5 minutes), and place the whole piece on top of the blondie batter.
  • Pour the remaining blondie batter on top of the cookie butter into the pan and smooth into an even layer.
  • Sprinkle crush biscoff cookies on top of the batter if desired (adds some crunch and more biscoff flavor).
  • Bake for 30-40 minutes*. Begin checking the blondies at 30 minutes by inserting a toothpick in the middle. The top of the blondies should be crinkly and the toothpick should not come out clean. The blondies are ready when the toothpick has a few wet crumbs, but not wet batter.
  • Let the blondies cool completely before slicing. Enjoy!

Equipment

1 Whisk
8x8 inch Square Baking Pan
1 8×8 inch Square Baking Pan
Parchment Paper

Video

Notes

Measuring Flour: Properly measure your flour using either a kitchen scale or the scoop and level method.
Cookie Butter: For an even thicker layer of cookie butter, you can use 1 cup, or up to 1 ¼ cups of cookie butter instead of ¾ cup.
Freezing the cookie butter: Cookie butter doesn’t have to be completely frozen, just firm enough to peel off in one piece. If it doesn’t feel firm enough, freeze for 5 more minutes.
Baking Time: This will vary depending on your oven. If using a glass baking dish instead of aluminium, the brownies will take longer to bake as well.
Storage Instructions: Store at room temperature in an airtight container, or un-sliced in the pan. If leaving them in the pan, be sure to cover in plastic wrap or a reusable wrap. They will last around 3-5 days.
Calories: 382kcal, Carbohydrates: 55g, Protein: 5g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 27mg, Sodium: 252mg, Potassium: 62mg, Fiber: 1g, Sugar: 31g, Vitamin A: 579IU, Calcium: 20mg, Iron: 1mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.