Biscoff Blondies

5 from 11 votes

These quick and easy Biscoff blondies are thick, chewy, and totally irresistible! Also referred to as speculoos or cookie butter, these biscoff spread blondies are packed with warm spices and caramel notes and topped with crunch biscoff cookies.

Prep Time10

Cook Time25

Total Time35

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 217kcal

Author: Callan Wenner

Equipment

8x8 inch pan
Mixing bowls
Whisk
Rubber spatula

Ingredients

½ cup unsalted butter melted (113g)
⅔ cup cookie butter melted/warmed (200g)
1 cup brown sugar* 200g
1 large egg
1 egg yolk
2 teaspoons vanilla paste or extract
1⅔ cup all-purpose flour 200g
½ teaspoon ground cinnamon
½ teaspoon kosher salt
Biscoff cookies optional

Instructions

Preheat the oven to 350℉/180℃ and line an 8x8" pan with parchment paper.
In a large bowl, add the melted butter, melted cookie butter and brown sugar and whisk vigorously to combine.
Add the egg, egg yolk and vanilla and whisk again.
Sprinkle over the flour, cinnamon and salt and use a rubber spatula to fold and mix the batter together until all flour disappears.
Press the batter into the pan using a rubber spatula or clean hands, working it the whole way to the edges and corners.
Top the blondies with pieces of biscoff cookies, if desired.
Bake for 25-30 minutes until the edges are set.
Cool completely or until still slightly warm, then cut and serve.

Notes

*I like to use half dark brown and half light brown sugars, but you can do any combination.

These are best drizzled with extra cookie butter (just heat some up in the microwave for a few seconds).

Store the blondies covered at room temperature for 3 days, or in the fridge for 5 days.

To get very clean cuts, chill the blondies in the fridge for 30 minutes - 1 hour before cutting. However, these are best enjoyed when gently reheated.

Reheat individual slices in the microwave for 10-15 seconds, or the leftover pan in a 350℉/180℃ oven for about 5 minutes.

Nutrition