Biscoff Blondies Recipe
Okay, if you’re looking for something that takes blondies to a whole new level, this Biscoff Blondies Recipe is going to be your new best friend. Picture this: rich, buttery blondies swirled generously with that insanely addictive Biscoff spread and studded with crunchy little cookie pieces for the perfect balance of chewy and crisp. Every bite is like a warm hug with a hint of caramel and spice — it’s simply irresistible!
I’ve made these blondies for everything from casual weekend treats to potlucks where they *disappear* before the plates can hit the table. What makes this Biscoff Blondies Recipe truly special is the way the white chocolate and Biscoff flavors marry beautifully without being overpowering. Plus, it’s surprisingly straightforward to make — you’ll impress everyone, even if baking isn’t usually your jam!
Ingredients You’ll Need
The magic of these blondies is all about combining creamy, cozy ingredients with those crispy Biscoff cookie bits. Picking quality ingredients really pulls this recipe together — trust me on this, especially when it comes to the Biscoff spread and white chocolate chips.
- Salted butter: Gives richness and just the right saltiness to balance sweetness. Use real butter, not margarine.
- White chocolate chips: Divided in two portions; they melt into the batter then add melty pockets inside.
- Granulated sugar: Adds classic sweetness and helps create a chewy texture.
- Brown sugar: Brings moisture and that subtle caramel flavor which pairs perfectly with Biscoff.
- Eggs (room temperature): Helps with the structure and keeps the blondies tender. Room temp helps them mix in smoothly.
- All-purpose flour: The base that ties everything together. Don’t substitute or you might lose the texture.
- Biscoff spread: Slightly melted before swirling in — this is the star that makes the flavor pop.
- Biscoff cookies: Crushed and sprinkled in for crunch and extra wow factor.
Variations
I love how versatile this Biscoff Blondies Recipe is — feel free to tweak it to match your mood or pantry. Here are some of my favorite ways to switch things up and make these blondies your own.
- Peanut butter swirl: I once swapped half the Biscoff spread for creamy peanut butter and it added a nutty twist that my family adored.
- Gluten-free: Use a gluten-free flour blend and they still come out amazing — just watch the baking time!
- Nut-free: Simply make sure your Biscoff spread and cookies are safe for allergies (they usually are, but double-check!) for a safe treat everyone can enjoy.
- Extra chocolate: Toss in chunks of milk or dark chocolate for a richer, gooey surprise inside.
- Espresso boost: Stir in a teaspoon of instant espresso powder into the batter for a subtle coffee kick.
How to Make Biscoff Blondies Recipe
Step 1: Prep your pan and melt butter with white chocolate
Start by preheating your oven to 350°F and placing the rack right in the center for even baking. Line an 8×8 pan with parchment paper — I like to secure it with binder clips on all four sides to keep it from moving around while spreading the batter. Then, place half the white chocolate chips in a heatproof bowl. Melt the butter gently in a small saucepan over medium heat, then pour it over the white chocolate chips. Let them sit for about 10 minutes to soften, then stir until smooth and fully combined. This mixture should look glossy and creamy — the secret base for those luscious blondies!
Step 2: Whisk sugars, eggs, and fold in flour with goodies
In a large bowl, whisk the warm butter and white chocolate mixture with granulated and brown sugar until it’s light and fluffy — I like using a balloon whisk here. Next, add the eggs, one at a time, mixing well after each to create a smooth batter. Now for the fun part: gently fold in the flour just until you start seeing the batter come together. Don’t overmix; letting a few streaks of flour remain is fine. Finally, fold in the other half of the white chocolate chips and 5 crushed Biscoff cookies. These little chunks add texture and bursts of cinnamon-spiced crunch.
Step 3: Add Biscoff swirl and toppings, then bake
Pour your batter into the prepared pan and spread it evenly with a spatula. Warm up the remaining Biscoff spread slightly if it’s thick (just microwave for 15-20 seconds) and swirl it over the batter with a butter knife, creating those beautiful ripples throughout. Sprinkle the remaining 5 crushed Biscoff cookies on top for extra crunch. Pop the pan into the oven and bake for 30 to 40 minutes. You’ll know they’re done when the edges and top are beautifully caramelized and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 4: Cool and cut with care
Once out of the oven, let these beauties cool in the pan for about 30 minutes; this step is key for clean cuts and that perfect chewy texture. When cool, use a plastic knife to slice into 12 squares—don’t skip the plastic knife, it helps with smooth edges and keeps your blondies intact. Allow them to cool completely before indulging unless you’re like me and can’t resist one warm, gooey bite straight away!
How to Serve Biscoff Blondies Recipe
Garnishes
I love keeping it simple with a light dusting of powdered sugar or a drizzle of melted white chocolate for an elegant touch. Sometimes I top each square with a little dollop of whipped cream or even a tiny Biscoff cookie for extra charm — it’s a total crowd-pleaser.
Side Dishes
These blondies are perfect with a scoop of vanilla ice cream or alongside a steaming cup of coffee or chai tea to bring out those cinnamon-spiced notes. For gatherings, I like pairing them with fresh fruit like sliced apples or berries for contrast.
Creative Ways to Present
If you want to wow guests, try serving mini squares on a tiered dessert stand or stacking them buffet-style with little flags or handwritten labels. I’ve even wrapped some in parchment paper tied with twine for gift-giving — they make adorable and delicious homemade treats!
Make Ahead and Storage
Storing Leftovers
I store leftover blondies in an airtight container at room temperature, and they stay soft and tasty for up to a week. If you want to keep them longer, popping the container in the fridge extends their shelf life to about 10 days without drying them out.
Freezing
Freezing is a great option if you want to prep ahead or save some for later. I slice the blondies first, then layer them in an airtight container with parchment paper between layers so they don’t stick. They freeze beautifully for up to 3 months. Just thaw overnight in the fridge before enjoying.
Reheating
When you’re ready to eat, bring the blondies to room temperature for about 30 minutes or microwave them for about 1 minute to warm up that melty white chocolate goodness. I find microwaving for just short bursts keeps them soft without making them rubbery — perfect every time.
FAQs
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Can I use crunchy Biscoff spread or does it need to be smooth?
For the smooth swirl effect in the blondies, I recommend using smooth Biscoff spread. The crunchy kind might give a grainier texture and won’t melt into nice swirls as well. That said, mixing in some crunchy spread for extra texture in the batter could be fun—just don’t use it for the swirl on top.
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Can I substitute white chocolate chips with another type?
While white chocolate chips are key for the creamy sweetness here, you can substitute with milk or dark chocolate chips if that’s your preference. Keep in mind that it will change the flavor profile, making it less sweet and shifting the balance with the Biscoff. If you do, maybe reduce the granulated sugar slightly.
- What’s the best way to crush the Biscoff cookies?
I like to place the cookies in a ziplock bag and gently bash them with a rolling pin until I get a mix of small chunks and fine crumbs. This variation in size adds lovely texture contrasts in the blondies.
- Can I double this Biscoff Blondies Recipe?
Absolutely! Just double all the ingredients and bake in a 9×13 pan. Keep an eye on the baking time — it might need a little longer, around 40 to 50 minutes, depending on your oven. Always use the toothpick test to check for doneness.
- Can I make these blondies vegan or dairy-free?
Transforming this exact recipe vegan is a bit tricky because of the butter, eggs, and white chocolate, but you can experiment with vegan butter substitutes, flax eggs, and vegan white chocolate alternatives. Just be aware the texture and flavor will change. Also, check if there’s a dairy-free version of Biscoff spread and cookies available or try a similar spiced cookie alternative.
Final Thoughts
This Biscoff Blondies Recipe is truly one of my all-time favorites because it feels both nostalgic and a little fancy at the same time. Every time I make it, friends are curious about the secret ingredient — and when I tell them it’s Biscoff, they’re hooked. If you love a dessert that’s buttery, sweet, and just a little bit unexpected, you’re going to want to bake a batch (or three) of these blondies ASAP. Seriously, try this recipe like I’m handing you a treasured family secret — I promise it’s worth every bite!
PrintBiscoff Blondies Recipe
Deliciously rich and chewy Biscoff Blondies made with a perfect blend of white chocolate, Biscoff cookies, and Biscoff spread. These blondies feature a caramelized top with chunks of cookies for added crunch and a swirl of creamy Biscoff spread, making them the ultimate treat for Biscoff lovers and dessert enthusiasts alike.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- ½ cup salted butter
- 2 eggs, room temperature
- ¼ cup Biscoff spread, slightly melted until thin
Dry Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ¼ cup brown sugar
Add-ins
- 1 cup white chocolate chips, divided in half (½ cup each)
- 10 Biscoff cookies, crushed and divided (5 for folding in, 5 for topping)
Instructions
- Preheat Oven: Preheat your oven to 350 °F and position the oven rack in the center to ensure even baking.
- Prepare Pan: Line an 8×8 baking pan with parchment paper and spray it with non-stick cooking spray. Secure the parchment paper with 4 binder clips, one on each side, to keep it in place.
- Prepare White Chocolate Mixture: Place ½ cup of white chocolate chips in a heat-safe bowl. In a small saucepan, melt the salted butter over medium heat until fully melted.
- Combine Butter and White Chocolate: Remove the melted butter from heat and pour it over the white chocolate chips. Let sit for 10 minutes until the chocolate softens.
- Incorporate Mixture: Stir the butter and white chocolate together until fully combined and smooth. Set aside to cool slightly.
- Mix Sugars and Eggs: In a large bowl, whisk together the white chocolate butter mixture, granulated sugar, and brown sugar until the mixture becomes light and fluffy. Add the eggs and whisk until fully incorporated.
- Add Flour and Mix-ins: Gently fold in the all-purpose flour until the batter just begins to come together but isn’t fully incorporated yet. Fold in the remaining ½ cup white chocolate chips and 5 crushed Biscoff cookies for texture.
- Transfer Batter to Pan: Pour the batter into the prepared baking pan and spread it evenly with a spatula.
- Swirl Biscoff Spread and Add Topping: Swirl the slightly melted Biscoff spread over the batter’s surface using a butter knife for a marbled effect. Sprinkle the remaining 5 crushed Biscoff cookies evenly on top.
- Bake Blondies: Bake for 30 to 40 minutes or until the top and edges are caramelized and golden brown. Use a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the blondies to cool for 30 minutes before cutting them into 12 equal slices with a plastic knife. Ensure they are completely cooled before serving to achieve the best texture.
Notes
- Store blondies at room temperature in an airtight container for up to 7 days.
- If refrigerated, keep in an airtight container for up to 10 days.
- Freeze blondies in slices inside an airtight container for up to 3 months, or freeze the whole tray wrapped in plastic wrap and aluminum foil for up to 3 months.
- Reheat by bringing to room temperature for 30 minutes to 1 hour, refrigerating overnight, or microwaving for 1 minute.
- To double the recipe, bake in a 9×13 inch pan yielding 18 to 24 servings depending on slice size.
Keywords: Biscoff blondies, white chocolate blondies, Biscoff cookies recipe, easy blondie recipe, caramelized blondies, dessert bars, baked blondies
