These biscoff blondies are thick, chewy and loaded with everyone's favourite biscoff spread and topped with crushed cookies. You only need one bowl and a mixing spoon to pull these amazing blondies together.
Biscoff cookies also known as Lotus biscuits are a deep caramel flavour with an undertone of warming spices. They are a version of Belgian speculoos cookies.
And biscoff spread has the same flavour but with a creamy, buttery and spreadable texture, just like peanut butter. With this bold flavour profile it makes sense to add the cookies and the cookie butter to a batch of blondies.
Blondies are essentially a brownie but without the chocolate and cocoa powder. They're thick, chewy and sweet with the molasses tang of brown sugar. The perfect pairing for biscoff! You can check out these brownie blondie squares. A perfectly swirled mix of both.
If you need some blondies with chocolate then you should definitely make these nutella blondies!
These biscoff blondies don't have white chocolate. I think it would make the resulting blondie too sweet and I wanted the complex flavours of the spices in the biscoff to be the main flavour profile.
If you'd like some white chocolate in your blondies then you should definitely try these white chocolate blondies.
Why This Recipe Works
- You only need one bowl and one mixing spoon.
- The biscoff is the star of these brownies without any competing flavours.
- The sweet molasses flavour of the brown sugar is the perfect complement to the warm spices of the cookies and biscoff spread.
- You only need 6 ingredients to make these blondies.
- brown sugar- light or dark both work really well. Dark brown sugar will give you a bit more of a deeper flavour.
- butter- salted is great in this recipe. It skips the need to add extra salt later in the recipe. No need to buy unsalted just for baking.
- eggs- large and preferrably free range.
- plain (all purpose) flour
- biscoff spread- crunch or smooth. I actually thought I grabbed the smooth one in the shop but got crunchy. It was a great mistake! The crunchy cookie butter has the best texture.
- biscoff biscuits- crush some of them up for spreading over the top of the blondies before baking.
See the recipe card for quantities.
Step By Step Instructions
As with pretty much any baking product it's really important to get prepared before you start making your recipe. Read through the recipe to make sure you have all the ingredients you'll need.
Check the tin size you need and line it with baking paper and preheat your oven to 160ºc fan/ 180ºc or 350ºF
Step 1 & 2
- Melt the butter in a small sauce pan and set aside. You can also melt the butter in the microwave if you prefer.
- Place the brown sugar and the eggs in a medium mixing bowl and beat together using a wooden spoon or spatula. Combine the mix well.
Step 3 & 4
- Pour the cooled and melted butter into the sugar and egg mixture. Again, mix well to incorporate all the butter.
- Add the plain flour into the bowl and fold into the butter and eggs. The mixture will get very thick. Be sure to not over mix the batter.
- Spoon the blondie batter into the prepared baking tin and top with dollops of biscoff spread.
- Use a thin bladed knife to swirl the cookie butter throughout the dough.
- Crush about 6 biscuits and and sprinkle over the top of the batter. Place two whole biscuits in the centre of the blondies so that they are slightly overlapping.
- Bake in the preheated oven for about 25-30 minutes. Let cool in the tin completely before serving.
There could be two reasons for dry blondies. They could be over baked or possibly have too much flour in the mix.
Be sure to measure flour accurately using the dip and scoop method, or for pin point accuracy use a scale to weigh the flour to the exact gram.
The best way to tell when blondies (and most baking) is done, is to look for visual cues. These blondies will puff up in the middle, start the slightly pull away from the edges of the pan and the batter in the middle of the tin will look set when the pan is gently tapped. You can also lightly touch the top of the batter to see if it feels firm to touch.
You sure can! You can use an 8x8 square pan without any problems, but may just need to extend the baking time slightly to compensate for the slightly deeper blondie.
An 11x7 rectangle pan also works here. This post from Sally's Baking Addiction is great for pan size substitutes.
Substitutions & Variations
Now I know this is a recipe for biscoff blondies and you may be unwilling to make any amendments, but here are some options just in case.
- Peanut Butter - If you can't get hold of biscoff you can absolutely use peanut butter instead
- Chocolate - I wanted this recipe to be a chocolate free zone, but if you insist then feel free to chop up some dark, milk or white chocolate and mix it through the batter. About 100g should do the job.
- Raspberries - It may seem an odd addition, but raspberries actually go really well with biscoff. The acidity of the berries is toned down by the warmth of the spices. And the sweetness of the berries balances out the bitterness of the caramel.
- Gluten-free- You can make these blondies with your favourite gluten free flour.
- Fridge- Slice the blondies into squares and store in the fridge in an airtight container for up to 1 week.
- Room temperature- These biscoff blondies can stay at room temperature after cutting on the day they're made and the following day. Any longer and they will start to dry out at room temperature and should be stored in the fridge.
- Freezer- Store your cut blondies in a freezer safe bag for up to 4 months. Defrost at room temperature or in the microwave in 15 second intervals.
- Preheat your oven before baking the blondies.
- Line your baking tin with parchment paper
- Use the dip and scoop method or a scale for measuring the flour.
- Yes, you can add some chocolate to the recipe
More baking recipes
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Easy One Bowl Biscoff Blondies
- 225 g butter melted and cooled
- 325 g light brown brown
- 2 eggs
- 285 g plain flour
- 100 g biscoff spread, smooth or crunchy
- 50 g biscoff biscuits, crumbled
- Preheat the oven to 160ºc fan/ 180ºC or 350ºF. Line a 9 inch (23cm) square tin with baking paper. *See notes
- In a medium bowl add the sugar and eggs to a bowl and mix them well.
- Melt the butter in a small saucepan or in the microwave, set aside to cool for a few minutes. Once cooled gently, pour the butter into the eggs and sugar.
- Whisk them well.
- Weigh the flour into the bowl and mix it into the eggs and sugar mixture. The mix will get really thick. Like really, really thick! *See notes
- Once the batter is very well mixed, Pour everything into a square tin. Drop tablespoon-sized dollops of the spread over the blondies and swirl with a butter knife or a toothpick. Scatter the crumbled biscuit over the top and bake in a preheated oven for about 25 minutes.
- When the blondies are done, they’ll be set when the pan is wiggled gently and the top will have a crust with a slight crackle look to it.
- You can insert a knife into the blondies and if it comes out clean remove the blondies from the oven. Let them cool completely in the pan. Once cooled, cut into 9 equal squares.