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Biscoff Blondies

May I present to you the next delicious Biscoff treat: Biscoff blondies. These bad boys are so soft and decadent. The Biscoff cookies add this delicious warm, spiced, caramel kind of flavour that makes these blondies so special. Add this recipe to your list of yummy treats made with this cookie. 

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biscoff blondies

What are Biscoff blondies? 

This Lotus Biscoff blondies recipe is your classic blondie with the addition of the oh so popular Biscoff cookie. We grind up the cookies and add them in with the dry ingredients. This infuses the blondies with that unique, stand out flavour. These are pretty standard Biscoff blondies, no chocolate, no other add-ins. You can definitely spice these up in any way you’d like. You could add some chocolate, fruit, or even some of their cookie butter too! It’s a little hard to find in Canada so that’s why I haven’t added it myself in this recipe. As always, feel free to add anything that floats your boat! 

What you need

You’ll need just a handful of things for this recipe, most of which you probably already have in your pantry. That’s the best thing about blondies, they can be made in one bowl with things you already have. But don’t forget your Biscoff cookies, those are the most important part! Here’s what you’ll need: 

  • butter
  • light brown sugar
  • dark brown sugar
  • eggs
  • vanilla extract
  • all-purpose flour
  • Biscoff cookies  
  • baking powder
  • salt 

How to make Biscoff blondies

Preparation

The first step in making your Biscoff blondies is to take out your eggs and let them come to room temperature. Room temp eggs create a super cohesive baking process and make it a lot easier for the ingredients to mix well together. Next, you can preheat your oven to 350℉ as well as grease and line an 8”x8” pan. The next step is to melt your butter and let it cool down a little bit. Again, we want the ingredients to all be kind of around the same temperature and that includes the butter. So while the butter is cooling down you can grind up your cookies. Take about 25-30 Biscoff cookies and put them into your food processor or blender. Grind them up until they become a super fine powder. You may end up with a little bit extra so be sure to measure out 1 cup exactly when you add it in your batter with the dry ingredients. 

Start mixing

Now we’re ready to get mixing! Add your butter and both sugars to a large mixing bowl. Whisk together until the mixture is smooth and fully combined. You can totally use a whisk for this as well as a silicone spatula or even a wooden spoon. Next, add the eggs and vanilla and mix again until well combined. Then add the dry ingredients: all-purpose flour, ground Biscoff cookies, salt, and baking powder. If you’re not using a silicone spatula up to this point, I would definitely switch to one. It will allow you to combine everything well in the most gentle way, which is what we want to avoid over-mixing. We’re making these Biscoff blondies without white chocolate or any other standard blondie mix-ins. If there’s anything you’d like to add, now is the time!

Pour and bake

Then, pour your batter into the pan you greased and lined earlier. Spread the batter out as evenly as possible, if you need to you could use an offset spatula here. When the oven has reached 350℉, put your pan in and bake for around 30 minutes. You want to be careful not to overbake your Biscoff blondies, so 30 minutes should be the perfect amount of time. You’ll want the blondies to be a little more golden and baked on the outside. The middle of the blondies will be a little soft but should not be loose or runny. 

Let cool

Make sure you give your blondies more than enough time to cool before you cut them. Not only does this make it easier to cut, but it also allows them to fully finish baking and set up completely. I let mine cool for at least 15-20 minutes. 

How to store 

Your delicious Biscoff blondies can be stored at room temperature in an airtight bag or container for up to 5-7 days. If you’d like to keep them longer, you can most definitely freeze them. After they have cooled completely you can wrap them up in some wax paper and store them in a freezer safe bag or container. They will keep well frozen for up to 3 months. Then, whenever you’re ready to have them again, you can just take them out of the freezer and let them thaw back to room temperature.

Biscoff Blondies

May I present to you the next delicious Biscoff treat: Biscoff blondies. These bad boys are so soft and decadent. The Biscoff cookies add this delicious warm, spiced caramel kind of flavour that makes these blondies so special. Add this recipe to your list of yummy treats made with this cookie. 
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: biscoff, biscoff blondies, biscoff cookies, blondies
Servings: 9 large blondies
Author: Gianna

Ingredients

  • 1 cup butter melted
  • ¾ cup light brown sugar
  • ½ cup dark brown sugar
  • 2 eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cups all-purpose flour
  • 1 cup Biscoff flour ground cookies
  • 1 tsp baking powder
  • 1 tsp salt

Instructions

  • Take out eggs and allow them to come to room temperature.
  • Preheat the oven to 350℉.
  • Grease and line an 8”x8” pan.
  • Melt butter and set aside to cool.
  • Add Biscoff cookies to a food processor or blender and grind into a fine powder. About 25 cookies should equal 1 cup of "flour".
  • Add butter and sugars to a large mixing bowl. Whisk together until smooth and fully combined.
  • Add eggs and vanilla. Mix again until combined.
  • Add flour, 1 cup of ground Biscoff cookies, salt, and baking powder. Gently fold with a silicone spatula until just combined.
  • Pour batter into lined pan and spread evenly.
  • Bake for about 30 minutes, be sure to not overbake.
  • Let cool and enjoy!

More blondies and brownie recipes to try:

Condensed Milk Brownies

White Chocolate Raspberry Blondies

Dark Chocolate Raspberry Brownies

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