Biscoff Blondies

These Biscoff Blondies are made with a soft, cinnamon-scented blondie base and gooey swirls of Biscoff cookie butter. With no chilling time, they are easy to make in under an hour.

Read on to learn all about Biscoff and get some handy tips and tricks for how to make Biscoff blondies. Or just grab your jar of cookie butter from the pantry, hit that Jump to Recipe button, and let’s make Biscoff blondies!

Ingredients

Lotus Biscoff cookie butter – Biscoff cookie butter is a nut-free spread made from speculoos cookies, brown sugar syrup, and cinnamon. You can make lots of other Biscoff cookie butter recipes like cookies, waffles, Biscoff pudding, Biscoff tiramisu, and so much more!

Brown butter – The nutty flavor of brown butter blondies pairs really well with Biscoff.

Dark brown sugar and cinnamon increase the rich flavor of the Biscoff blondie batter and pair perfectly with the Lotus Biscoff cookie butter.

Variations and substitutions

• Add a bit of crunch to your Biscoff blondies with white chocolate chips, cinnamon chips, or chopped nuts.
• Sub in another cookie butter like the Trader Joe’s speculoos cookie butter. Note it might taste a bit different since that one is made with cane sugar and nutmeg.
• Make other brown butter blondies like Nutella blondies or Cherry bakewell blondies

Recipe tips and tricks

There are two types of cookie bars. One type has a crust or base, like my lemon squares with graham cracker cookie crust. The other type is just a single layer.

This easy blondie recipe is an adaptation of my brown butter chocolate chip cookies. When you’re making drop cookies with melted or brown butter, you often have to chill them to limit spread. But spread isn’t an issue when you’re baking cookie dough in a pan for these blondies or my chocolate chip marshmallow cookie bars.

Step 1: Brown the butter.

If you’ve never browned butter before, the secret is to cook it slowly over medium-low heat. As the butter melts, listen for the popping to stop. When it does, swirl the pan as the butter bits brown to prevent them from burning.

Step 2: Butter your 9 inch square baking pan or line it with parchment and butter the parchment. Using parchment makes it easier to cut the blondies without scratching your pan, but either works.

Step 3: Sift or whisk together the dry ingredients (flour, cinnamon, salt, baking powder, and baking soda) in a small bowl. Set aside.

Step 4: By hand or using a mixer, mix together the brown butter and sugar.

Step 5: Beat in the eggs one at a time, followed by a teaspoon of vanilla, beating for a minute and scraping down the bowl after each addition.

Step 6: Fold the dry ingredients into the blondie batter just until mixed.

Step 7: Pour the blondie base into the prepared pan, spreading into the corners with a spatula so it covers the pan evenly.

Step 8: To make the Biscoff swirl, dollop the Biscoff cookie butter on top of the blondie base in one to two tablespoon scoops using a cookie scoop or a spoon.

Step 9: Use a knife or your silicone spatula to spread out the Biscoff cookie butter a little bit across the baking pan. Biscoff is pretty thick, so this step will help you to get your swirls more evenly spread across the pan of blondies.

Step 10: Swirl the Biscoff into the batter by scooping a small amount of Biscoff and blondie batter together, and flip the knife over, being careful not to scrape down to the bottom of the pan. Don’t worry if your swirl isn’t perfect.

Step 11: Thwack the pan gently on the counter to settle out any peaks. Then bake for about 30 to 35 minutes, until a toothpick inserted into the blondies comes out clean and your Biscoff blondies are just slightly firm to the touch.

If you used parchment paper, let your Biscoff cookie bars cool in the pan for 10 minutes, then use the parchment to remove the blondies to a rack to cool. Cut into 16 squares.

Recipe FAQs

Related cookie recipes

Check out other cookies, brownies, and brownie cookies from the Ugly Duckling Bakery archives, like: