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These Biscoff blondies are chewy, fudgy and the perfect one-bowl dessert recipe!
I love cookie butter. The warm, spicy tasty of cookie butter so perfectly pairs with all things dessert. These cookie butter blondies are perfect vehicle to display my love of cookie butter.
Table of Contents
Why you’ll love this recipe
If you love cookie butter, you’ll love these Biscoff Blondies. They’re:
- chewy, fudgy blondies
- made with a one-bowl, simple batter
- flavored with warm spiced, and sweet cookie butter
- No fancy equipment – I do recommend using a hand mixer, but it’s also easy enough with a whisk!
- Looks good and tastes good
Recipes you’ll love
If you’re looking for more recipes made with cookie butter or Biscoff, here are some of our favorites:
- Biscoff Latte with Cookie Butter
- Cookie Butter Banana Muffins
- Easy Biscoff Cheesecake Bars
- Biscoff Latte with Cookie Butter
Ingredients & Notes
- Melted Butter – using melted butter makes this a quick recipe and gives the blondies a chewy texture.
- Cookie Butter – this is the star of this recipe adding both fat and flavor. I prefer to use the smooth consistency cookie butter for this. I have used the Lotus Biscoff brand and the one from Trader Joes. I love both for this recipe!
- Sugar – Using just brown sugar in this recipe, it perfectly complements the cookie butter!
- Eggs – The eggs help bind the blondies and give them the chewy texture we’re looking for.
- Electric Hand Mixer (my favorite Kitchenaid Mixer) – I recommend using a hand mixer for this recipe you can really get the right texture without an arm workout. But you can definitely work using a whisk for this recipe.
How to make Biscoff Blondies?
Prepare a 9-inch by 9-inch baking pan by greasing the pan with oil or butter, then lining it with parchment paper.
Preheat oven to 350ºF
In a large mixing bowl, add the melted butter, cookie butter, and brown sugar. Mix until light and fluffy.
Then add in the eggs, one at a time, until fully incorporated.
Next, sift in the flour, baking powder, and salt.
Mix into the batter just until incorporated, without overmixing.
Pour the batter into the prepared baking pan. Place some biscoff cookies to the top if you like.
Bake for 25-30 minutes, until a toothpick poked into blondie comes out clean.
Cool in pan for 15-30 minutes, then remove onto a wire rack to cool completely.
Recipe Tips
- When mixing the wet ingredients, ensure the batter is light and fluffy. I highly recommend using a hand or stand mixer in this step. The batter should be a pale brown color and fluffy.
- Once you add in the dry ingredients – the flour, salt, and baking powder – mix the batter only until there are no streaks of flour left. Do not over-mix the batter. Mix them in until it is just incorporated. It’s best to use a spatula at this point if you think that the mixer might overmix.
- Store the blondies in an airtight container to preserve moisture. They start to turn a little crumbly in 3-4 days.
- You can also freeze the blondies, once they are fully cooled down.
Recipes you’ll love
If you’re looking for more blondie or brownie recipes , here are some of our favorites:
- Raspberry and White chocolate blondies
- Mini Egg Blondies: Easy One-Bowl Recipe
- S’mores Brownies
- Caramel Pecan Cheesecake Brownies
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Biscoff Cookie Butter Blondies
Ingredients
- 1 cup unsalted butter melted (2 sticks of butter / 227 grams)
- 1/2 cup cookie butter 120 grams
- 1 cup brown sugar 200 g
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour 240 grams
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Instructions
- Prepare a 9-inch by 9-inch baking pan by greasing the pan with oil or butter, then lining it with parchment paper.
- Preheat oven to 350ºF
- In a large mixing bowl, add the melted butter, cookie butter, and brown sugar. Mix until light and fluffy.
- Then add in the eggs, one at a time, until fully incorporated.
- Next, sift in the flour, baking powder, and salt.
- Mix into the batter just until incorporated, without overmixing.
- Pour the batter into the prepared baking pan.
- Bake for 25-30 minutes, until a toothpick poked into blondie comes out clean.
- Cool in pan for 15-30 minutes, then remove onto a wire rack to cool completely.
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