These Biscoff Blondies are the ultimate treat for cookie butter lovers. These easy “no mixer required” blondie bars are packed white chocolate, Biscoff spread, and Biscoff biscuits. Ready, set, bake!
Preheat the oven to 180C (350F) or 160C (325F) Fan setting. Mist a 9x13 inch rectangular cake tin with cake release spray (or grease with butter) and line with greaseproof paper.
Start by melting the butter and Biscoff spread – microwave this for 30-40 seconds then stir until smooth.
Add the light brown sugar, eggs, vanilla bean extract and stir to combine.
Sift the flour, baking powder and cinnamon over the bowl then fold the ingredients together to make the blondie batter. Make sure to use a spatula to scrape the bottom and sides of the bowl.
Stir in the white chocolate and spread the batter in a lined rectangular tin in an even layer.
Scatter some chopped (or whole) Biscoff biscuits over the top, pressing them lightly into the batter. Add some white chocolate chips if you like.
Bake for 25-30 minutes or until a skewer inserted in the middle comes out with a few moist crumbs. If you prefer your blondies quite fudgy and gooey, then bake them for 22-25 minutes – the longer you cook them, the firmer they will become.
Lift the blondies out of the tin and cool on a wire rack. Warm some Biscoff spread in the microwave and drizzle over top of the blondies then slice and share!
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Notes
If you prefer your blondies quite fudgy and gooey, then bake them for 22-25 minutes – the longer you cook them, the firmer they will become.
Don't dig into the blondies straight out of the oven – leave them to cool first otherwise they will be a pain to slice!
You can use smooth or crunchy Biscoff spread in this recipe – the smooth type is best for drizzling over the top. If you can’t find Biscoff spread, Trader Joe's Speculoos Cookie Spread is a great substitute.
Don’t replace the butter with margarine or other spreadable butter replacements. I like to use good quality Lurpak butter in my cookie butter blondies.
I like to use soft light brown sugar in this recipe as it dissolves more easily in the batter than caster sugar – and is more authentic too.
Use a Speculoos spice mix instead of ground cinnamon for extra brownie (or should that be blondie?) points!
Store at room temperature, in a cake container or airtight box – they will last 4-5 days. Or you can freeze them (ideally without the drizzle) wrapped well for snack emergencies!