Biscoff Blondies are the cure for those moments when you need something sweet and satisfying, fast. You know the kind of day I mean: you want homemade, but you also want easy. These bars come together quickly, taste ridiculously good, and make your kitchen smell like a cozy bakery. The edges are chewy, the center is soft and fudgy, and every bite has that warm cookie butter flavor. If you love a dessert that’s low-fuss yet high-reward, these will be your new go-to.
Why you’ll love making this recipe
I love a dessert that doesn’t make me babysit it. These blondies go from mixing bowl to oven in minutes, and the batter is super forgiving. No creaming for ten minutes, no tricky steps, just real-deal homemade goodness. You’ll get crackly tops, melty pockets of cookie butter, and that caramelized, spiced sweetness that makes your kitchen smell like a hug.
The best part is how versatile they are. Want them gooier? Bake a little less. Prefer them firm for lunchboxes? Give them a couple extra minutes. They also slice cleanly once cooled, so they look impressive if you’re sharing with neighbors or bringing dessert to a gathering.
Here’s why I think you’ll keep this recipe handy:
Fast and simple: One bowl, minimal dishes. You barely need equipment.
Big flavor payoff: Warm cinnamon and caramel notes from the cookie butter, plus buttery blondie goodness.
Customizable: Add white chocolate chips, crushed Lotus cookies, or a swirl of Nutella if you’re feeling wild.
Travel friendly: They hold up well in a container, so they’re perfect for picnics or potlucks.
“I brought a pan of these to a family game night and got three texts the next morning asking for the recipe. One person told me they hid the last square so they wouldn’t have to share. That says it all.”
How to make
Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup light brown sugar, packed
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup creamy Biscoff or cookie butter, slightly warmed for easy mixing
- 1 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- Optional mix-ins: 1/2 cup white chocolate chips or chopped Lotus biscuits
Step-by-step
1. Prep the pan: Line an 8-inch square pan with parchment so the edges overhang for easy lifting. Lightly grease the sides.
2. Whisk the wet ingredients: In a medium bowl, whisk the melted butter and brown sugar until glossy. Add the egg, yolk, and vanilla. Whisk until the mixture looks smooth and thick.
3. Blend in the cookie butter: Stir in the warmed cookie butter until fully combined. The batter will smell amazing at this point.
4. Add the dry ingredients: Sprinkle in flour, baking powder, and salt. Fold gently just until no dry streaks remain. Avoid overmixing to keep the texture tender.
5. Mix-ins: Fold in white chocolate chips or chopped cookies if using. Scoop the batter into the pan and smooth the top.
6. Bake: Bake at 350°F for about 22 to 26 minutes. You want the top set and edges golden, with the center just barely jiggly. A toothpick should come out with a few moist crumbs.
7. Cool and slice: Let the pan cool on a rack for at least 30 minutes, then lift out using the parchment and slice. For clean edges, wait until they’re fully cool. For gooey squares, dive in early and embrace the goo.
Quick shortcut: Out of store-bought spread? Try making a small batch of homemade cookie butter. It’s easier than you think and works great here.
Expert baking tips
Storage and freezing
Let them cool fully before storing. Keep in an airtight container at room temperature for up to 3 days. They stay soft and chewy, and the flavors deepen by day two. For freezing, wrap individual squares tightly, then place in a freezer bag. Thaw at room temp or warm in the microwave for 10 to 15 seconds for that fresh-baked feel.
Variations
White chocolate + sea salt: Sprinkle a pinch of flaky salt over the top as soon as they come out. It cuts the sweetness in the best way.
Cookie swirl: Drop small spoonfuls of extra cookie butter on top and swirl gently with a knife. It looks fancy without trying.
Crunch factor: Stir in crushed Lotus biscuits for a satisfying bite.
Browned butter: If you’ve got ten minutes, brown the butter first for deeper flavor. The nuttiness pairs perfectly with the spiced cookie notes.
Make ahead
These are ideal for prepping. Mix the batter and spread it in the pan, cover tightly, and chill for up to 24 hours. Add an extra 2 to 3 minutes baking time if going directly from fridge to oven. Or bake a day ahead, cool, and slice right before serving so they look tidy and fresh.
One more thing: If you like slightly underbaked centers, pull them from the oven when the edges are set but the middle still looks a touch shiny. They’ll firm up as they cool, but stay luscious inside. That’s the sweet spot for classic Biscoff Blondies texture.
Recipe FAQs
Can I double the recipe?
Yes. Bake in a 9-by-13 pan and reduce the bake time slightly at first, then check. Expect around 22 to 28 minutes, but start peeking at 20.
Can I make these gluten-free?
Use a 1:1 gluten-free baking flour and check that your cookie butter brand is gluten-free. Texture will be slightly more delicate, but still delicious.
Do I need to chill the dough?
Nope. The batter goes right into the pan. Chilling is optional if you need to prep ahead.
Why are my blondies dry?
They were likely overbaked. Aim for that moist crumb on the toothpick, not a clean stick. Also, measure the flour with the spoon-and-level method.
Can I add chocolate?
Absolutely. White chocolate is a classic match for Biscoff Blondies. Milk or dark chocolate chunks work too if you prefer less sweetness.
More Brownies and Bars
If bars are your love language, you’ll want to save this section. I rotate these into my dessert routine when I’m craving something cozy and shareable. For crowd-pleasing variety, check out more brownies and bars from the archives. Mix and match flavors, or keep a pan of these on standby for unexpected guests. The trick is to master one base recipe you love, like these Biscoff Blondies, and then tweak as needed.
Common Questions
How do I know when they’re done?
Look for golden edges and a set top. A toothpick should come out with moist crumbs, not wet batter.
What pan size works best?
An 8-inch square pan is ideal for thicker, fudgy bars. A 9-inch pan will bake faster and yield slightly thinner blondies.
Can I reduce the sugar?
A small reduction is fine, but keep in mind the blondies rely on brown sugar for moisture and that glossy top. Try reducing by 2 to 3 tablespoons first.
How should I cut clean squares?
Let the pan cool completely, then use a sharp knife wiped clean between cuts. Chilling for 30 minutes before slicing helps too.
What’s the best way to serve?
Slightly warm with a scoop of vanilla ice cream and a drizzle of melted cookie butter. It’s simple, but next-level good.
Ready to bake and share
These Biscoff Blondies are the kind of treat that makes any day better. They’re easy to throw together, super customizable, and unreasonably tasty for how little effort they require. If you want more inspiration or other takes on this idea, I love browsing recipes like Biscoff Blondies – Entirely Elizabeth for an extra chewy version, or the classic Biscoff Blondies – The Unlikely Baker® for tried-and-true cookie butter goodness. However you tweak them, you’ll end up with a pan that disappears faster than you planned. Save a square for yourself before you share, just to be safe.
Biscoff Blondies
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup creamy Biscoff or cookie butter, slightly warmed
Dry Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
Optional Mix-ins
- 1/2 cup white chocolate chips or chopped Lotus biscuits Optional for added flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment, allowing the edges to overhang for easy lifting. Lightly grease the sides.
- In a medium bowl, whisk together the melted butter and brown sugar until glossy. Then, add the egg, egg yolk, and vanilla, whisking until smooth and thick.
- Stir in the warmed cookie butter until fully combined.
- Sprinkle in the flour, baking powder, and salt. Fold gently until no dry streaks remain. Avoid overmixing.
- Fold in any optional mix-ins if using, then pour the batter into the prepared pan and smooth the top.
Baking
- Bake in the preheated oven for 22 to 26 minutes, until the top is set and edges are golden, with the center just barely jiggly. A toothpick should come out with a few moist crumbs.
Cooling and Serving
- Let the pan cool on a rack for at least 30 minutes before lifting out using the parchment and slicing. For clean edges, cool completely; for gooey squares, slice early.