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!
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, puddings, 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.
Please see the recipe card below for complete information on ingredients and quantities.
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.
Lotus Biscoff cookies are a type of speculoos that were created in Belgium in the 1930s. They differ slightly from Dutch speculaas, which are more heavily spiced with ginger, nutmeg, and cloves.
Speculoos are crisp cookies flavored with cinnamon and brown sugar. The Biscoff cookie spread is a creamy, sweet version of that with the texture of thick peanut butter. Some say that speculoos blondies are a bit reminiscent of gingerbread.
You can find Biscoff cookie butter in the supermarket next to the peanut butters and Nutella.
Store your Biscoff blondies in an air-tight container at room temperature for up to two weeks. These blondies can also be made ahead and stored in the freezer for three to six months.
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
- 1 Mixer optional
- 1 9 inch square baking pan
- 1 cup (2 sticks or 227 grams or 8 ounces) unsalted butter plus more for greasing the pan
- 2 cups (250 grams or 8.8 ounces) bleached, all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (192 grams or 6.6 ounces) dark brown sugar
- ¼ cup (50 grams or 1.8 ounces) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup Lotus Biscoff cookie butter
- Heat your oven to 350°F.
- Brown the butter in a small saucepan over medium-low heat until it starts to darken and the "popping" sound stops. Remove the pan from the heat.1 cup (2 sticks or 227 grams or 8 ounces) unsalted butter
- Butter a 9 inch square pan or line the pan with parchment paper and lightly butter the paper.
- Sift or whisk the flour, cinnamon, salt, and baking powder, and baking soda into a medium sized bowl.2 cups (250 grams or 8.8 ounces) bleached, all-purpose flour, 1 teaspoon salt, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon
- Add the sugars to a mixing bowl, add the brown butter without scraping any burnt bits at the bottom of the pan, and beat until combined. Let cool slightly if needed to avoid scrambling the eggs.1 cup (192 grams or 6.6 ounces) dark brown sugar, ¼ cup (50 grams or 1.8 ounces) granulated sugar
- Beat in the eggs and vanilla for one minute, one at a time, scraping down the side of the bowl as necessary.2 large eggs, 1 teaspoon vanilla extract
- Mix in the dry ingredients just until uniform, then transfer the batter to the pan.
- Dollop the Biscoff on top of the batter. Then use a knife to spread and swirl the Biscoff into the batter, being careful not to go to the bottom of the pan.½ cup Lotus Biscoff cookie butter
- Bake for 30 to 35 minutes, until a toothpick inserted into the Biscoff blondies comes out clean and the blondies are just slightly firm to the touch.
- If you used parchment paper, let the blondies cool in the pan for 10 minutes, then use the parchment to remove the Biscoff blondies to a rack.
- Store at room temperature for 1 to 2 weeks. If they last that long.
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