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The Ultimate Gooey Biscoff Blondies: A Cookie Butter Lover’s Dream
If you have ever found yourself eating cookie butter straight from the jar with a spoon, this recipe is your spiritual awakening. These Biscoff Blondies are the perfect intersection of a chewy cookie and a dense, fudgy brownie. Loaded with pockets of melted white chocolate, crunchy Lotus Biscoff biscuits, and generous swirls of smooth cookie butter, every bite offers a warm, caramelized explosion of flavor.
Unlike brownies, which rely on cocoa powder or melted chocolate for their base, blondies are powered by brown sugar and vanilla. This creates a rich butterscotch flavor profile that pairs impeccably with the cinnamon-spiced warmth of Biscoff spread. Whether you are baking for a holiday exchange, a potluck, or just a Tuesday night craving, these bars come together in one bowl and require zero fancy equipment.
Below, we will dive deep into the science of the perfect blondie, tips for achieving that paper-thin crackly top, and how to ensure your bars stay soft for days.
Why You Will Obsess Over This Recipe
- Texture Perfection: They are dense, fudgy, and incredibly moist—never cakey or dry.
- Flavor Depth: The combination of brown sugar and Biscoff creates a deep caramel flavor that is sophisticated yet nostalgic.
- Ease of Preparation: No mixer required. Just a bowl, a whisk, and a spatula.
- Visual Appeal: The swirls of cookie butter and studded biscuits on top make them look professionally baked.
Ingredients
- Unsalted Butter: Melted and slightly cooled. Using melted butter instead of softened ensures a fudgy, dense texture rather than a fluffy, cake-like crumb.
- Light Brown Sugar: Packed tightly. The molasses in brown sugar is essential for the moisture and chewiness of the blondies. You can use dark brown sugar for a deeper molasses flavor, but light brown allows the cookie butter flavor to shine through more clearly.
- Granulated Sugar: A small amount helps achieve that glossy, crackly top.
- Eggs: You will need one whole egg and one egg yolk. The extra yolk adds fat and richness, contributing to the “fudgy” factor.
- Lotus Biscoff Spread (Cookie Butter): The star of the show. You will mix some into the batter and swirl the rest on top.
- Vanilla Extract: Use a high-quality pure vanilla extract to enhance the buttery notes.
- All-Purpose Flour: Measured correctly (spoon and level method) to avoid dry bars.
- Salt: Essential to balance the sweetness. Sea salt is particularly good here.
- White Chocolate Chips: Biscoff and white chocolate are a classic pairing; the creaminess cuts through the spice.
- Lotus Biscoff Biscuits: Roughly chopped for adding crunch to the batter and pressing into the top for decoration.
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides to act as a sling for easy removal later.
- Mix Butter and Sugars: In a large microwave-safe bowl, melt the butter. Add the brown sugar and granulated sugar. Whisk vigorously by hand for about 2 minutes. Tip: This step helps dissolve the sugar slightly, which contributes to the shiny crust on top.
- Add Wet Ingredients: Whisk in the egg, egg yolk, and vanilla extract until fully combined and the mixture looks smooth and glossy.
- Incorporate Cookie Butter: Add half of the Biscoff spread to the batter and whisk until smooth.
- Fold in Dry Ingredients: Add the flour and salt. Switch to a rubber spatula and fold gently just until the flour streaks disappear. Do not overmix, or the blondies will become tough.
- Add Mix-ins: Fold in the white chocolate chips and half of the chopped Biscoff biscuits.
- Assemble: Pour the batter into the prepared pan and smooth the top with your spatula.
- The Swirl: Drop dollops of the remaining Biscoff spread over the top of the batter. Use a butter knife or toothpick to swirl it gently into the surface. Press the remaining chopped biscuits into the top.
- Bake: Bake for 25–30 minutes. The edges should be golden and set, but the center should still look slightly underbaked and soft.
- Cool: This is the hardest part—let the blondies cool completely in the pan. They will continue to set as they cool. If you cut them while hot, they may fall apart.
Tips for the Perfect Fudgy Texture
1. Don’t Overbake Blondies are deceptive. When you pull them out of the oven, the center might jiggle slightly. This is good! They firm up significantly as they cool. Overbaking leads to hard, crunchy bars instead of soft, chewy ones.
2. Measure Flour Correctly If you scoop your measuring cup directly into the flour bag, you are compacting the flour and likely adding 30-50% more than the recipe calls for. Instead, fluff the flour with a spoon, sprinkle it into the cup, and level it off with a knife.
3. The Sling Method Using parchment paper to create a “sling” (excess paper hanging over the edges) is crucial. Once the blondies are cooled, you can simply lift the entire block out of the pan and cut it on a cutting board for clean, sharp squares.
Variations to Try
While the classic Biscoff and white chocolate combo is elite, you can customize this base recipe to your liking:
- Dark Chocolate Twist: Swap the white chocolate chips for dark chocolate chunks. The bitterness of the dark chocolate balances the sweetness of the Biscoff spread beautifully.
- Nutty Crunch: Add 1/2 cup of chopped pecans or walnuts to the batter. The toasted nuts add a lovely texture contrast to the soft blondie.
- Salted Caramel: Drizzle homemade salted caramel sauce over the top immediately after taking them out of the oven for an extra sticky, indulgent treat.
- Coffee Infusion: Add 1 teaspoon of espresso powder to the butter and sugar mixture. Coffee enhances the flavor of the spices in the cookie butter.
Serving Suggestions
These blondies are rich enough to stand on their own, but if you want to elevate them for a dessert course:
- A La Mode: Serve a warm square with a scoop of vanilla bean ice cream. The heat from the blondie will melt the ice cream into a custard-like sauce.
- Drizzled: Warm up a little extra cookie butter in the microwave and drizzle it over the plated bars.
- Coffee Companion: These are the ultimate coffee break treat. Serve alongside a hot latte or a cold brew.
Storage and Freezing
Room Temperature: Store leftover blondies in an airtight container at room temperature for up to 4 days. In fact, many bakers agree that blondies taste even better on day two as the flavors have time to meld and the texture becomes even fudgier.
Freezing: These bars freeze exceptionally well.
- To freeze baked bars: Wrap individual squares tightly in plastic wrap, then place them in a zip-top freezer bag. They will keep for up to 3 months. Thaw at room temperature for an hour before eating.
- To freeze the batter: You can freeze the batter in the pan (well wrapped) before baking, though it is usually best to bake them first for optimal texture.
Fun Facts: What is Biscoff?
Lotus Biscoff is a brand of speculoos cookies originating from Belgium. “Speculoos” is a type of spiced shortcrust biscuit, traditionally baked for St. Nicholas’ Feast in the Netherlands and Belgium. The name “Biscoff” is a portmanteau of “Biscuit” and “Coffee,” highlighting its intended use as the perfect biscuit to dunk in your morning cup.
The “spread” (often called cookie butter) was invented relatively recently when a Belgian mother entered a TV contest with her recipe for turning the cookies into a spreadable delight. It has since taken the baking world by storm, becoming a staple ingredient for desserts like cheesecakes, donuts, and of course, these blondies.
Biscoff Blondies
Chewy, fudgy blondies loaded with white chocolate chips and swirled with creamy Lotus Biscoff cookie butter.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a large microwave-safe bowl, melt the butter. Add brown sugar and granulated sugar and whisk vigorously for 2 minutes until combined and glossy.
- Add the eggs, egg yolk, and vanilla extract. Whisk until the mixture is smooth and slightly thickened.
- Whisk in 1/4 cup of the Biscoff spread (cookie butter) into the wet batter.
- Add flour, cornstarch, and salt. Switch to a spatula and fold gently until just combined. Do not overmix.
- Fold in the white chocolate chips and half of the chopped Biscoff biscuits.
- Pour the batter into the prepared pan and smooth the top. Drop teaspoon-sized dollops of the remaining Biscoff spread over the top and swirl with a knife.
- Press the remaining biscuit pieces into the top of the batter.
- Bake for 25–30 minutes, or until the top is golden and set but the center still jiggles slightly. Do not overbake.
- Allow to cool completely in the pan on a wire rack before lifting out and slicing.
Notes
Ensure the blondies are fully cooled before slicing to get clean cuts.
Troubleshooting Common Issues
- My blondies are greasy: This usually happens if the butter was too hot when added to the mix, or if the batter was separated. Make sure to whisk the butter and sugar very well until they emulsify.
- They are too cakey: You likely used too much flour or too many eggs. Stick to the gram measurements if possible, and ensure you use melted butter, not creamed softened butter.
- The top isn’t shiny: The shiny crust comes from the sugar dissolving into the egg. Make sure you whisk the sugar and eggs/butter thoroughly before adding the dry ingredients.
These Biscoff Blondies are a crowd-pleaser that looks impressive but requires minimal effort. The warm spices, creamy white chocolate, and distinct caramelized flavor make them a unique alternative to the standard chocolate brownie. Happy baking!
