I also love how easy these Biscoff Blondies are to make. Everything comes together in one bowl without any complicated steps, which honestly makes them even more dangerous because it means I can throw together a batch way too easily whenever I’m craving something sweet.

The combination of brown sugar, white chocolate, and Biscoff works so well together. The blondies stay soft in the middle, the edges get slightly golden, and the cookie butter on top adds so much flavor without needing anything extra.

>>> Biscoff Butter Brownies 

Why You Will Love This Biscoff Blondies Recipe

These Biscoff Blondies are soft, rich, buttery, and packed with cookie butter flavor.

The crushed Biscoff cookies add a little crunch throughout the blondies while the melted cookie butter swirl gives them an extra gooey texture.

Another reason this recipe works so well is because there’s no mixer needed and the batter comes together really quickly.

The white chocolate chips also balance the warm caramel-like flavor from the Biscoff spread and brown sugar really nicely.

These blondies are perfect for dessert, parties, movie nights, or honestly just when you want something sweet with your coffee.

What You Will Need to make Biscoff Blondies

An 8×8 baking pan works best for thick blondies with soft centers.

Parchment paper makes removing and slicing the blondies much easier.

A saucepan helps melt the butter before mixing the batter together.

Ingredients

• ½ cup salted butter
• 1 cup white chocolate chips, divided
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 eggs
• 1 cup all-purpose flour
• ¼ cup Biscoff spread, slightly melted
• 10 Biscoff cookies, crushed

How to Make Biscoff Blondies

Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.

Place ½ cup of the white chocolate chips into a heat-safe bowl.

Melt the butter in a saucepan over medium heat, then pour it over the white chocolate chips. Let it sit for a few minutes before stirring until smooth.

Let the mixture cool slightly.

In a large bowl, whisk together the melted butter mixture, granulated sugar, and brown sugar.

Add the eggs and whisk until fully combined.

Fold in the flour until just combined.

Add the remaining white chocolate chips and half of the crushed Biscoff cookies.

Spread the batter evenly into the prepared baking pan.

Warm the Biscoff spread slightly so it becomes easier to swirl, then spoon it over the batter and swirl with a knife.

Sprinkle the remaining crushed Biscoff cookies on top.

Bake for 30–40 minutes or until the edges are golden and a toothpick comes out with just a few crumbs.

Let the blondies cool before slicing.

Tips

Do not overmix the batter after adding the flour because it can make the blondies dense instead of soft.

Warming the cookie butter slightly makes swirling it into the batter much easier.

If you want cleaner slices, let the blondies cool completely before cutting.

These taste really good slightly chilled too because the texture becomes a little firmer and chewier.

Storage

Store the blondies in an airtight container at room temperature for up to 5 days.

You can also refrigerate them for a slightly chewier texture.

They freeze well for up to 3 months.

More blondie recipes

• Pumpkin Spice Blondies
• Banana Blondies
• Lemon Blondies