This blondie recipe is the ultimate treat for any cookie-butter lover. It combines a fudgy blondie base with the warm caramel-spiced flavour of biscuit-butter spread and crunchy cookies. The result is rich, gooey, and perfectly textured — ideal for enjoying at a family gathering or indulging as a special dessert. From the salty-sweet contrast to the comforting aroma of baked blondie with speculoos flavour, this recipe hits every mark.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup (113 g) butter, melted
1 cup (packed) light brown sugar
2 eggs (medium/large, room temperature)
1 Tbsp vanilla extract
¼ tsp baking powder
½ tsp table salt
1 cup (125 g) plain flour (all-purpose flour)
8-12 biscuits of Biscoff (speculoos style)
⅓-½ cup (approx) Biscoff spread (cookie butter)
Directions
Preheat your oven to 180 °C (355 °F). Grease and line an 8-inch (20 cm) square cake pan with baking parchment, letting the paper hang over the sides for easy removal.
In a large mixing bowl, melt the butter (microwave or stovetop). Whisk the melted butter together with the brown sugar until fully combined and the sugar is dissolved.
Add the eggs and vanilla extract. Beat on medium speed for 3–5 minutes until the mixture is frothy (this helps give a crackly top to the blondie).
Add the flour, baking powder and salt. Gently fold to combine.
Break the Biscoff biscuits into pieces (some larger chunks, some smaller) and fold them into the batter.
Pour the batter into the prepared cake pan. Allow it to sit for 5 minutes, then gently tap the pan on the counter to bring out any air bubbles.
Soften the Biscoff spread in the microwave briefly until it drizzles more easily. Drizzle the spread over the batter in the pan, then use a butter knife or spoon to swirl it through the batter.
Bake for about 22–28 minutes (mine were done at ~25 minutes). The blondie is done when the edges are firm and a toothpick inserted into the centre comes out with just a few moist crumbs.
Allow the blondie to cool completely in the pan. Use the overhanging parchment to lift it out, then slice into squares for serving.
Servings and timing
Makes about 16 blondies when sliced into smaller pieces.
Preparation time: ~25 minutes
Bake time: ~25 minutes
Total time: ~50 minutes
Variations
For a smaller batch: Halve the ingredients and bake in a loaf pan.
Swap the Biscoff spread with another cookie-butter variant if unavailable.
Add white chocolate chips or chopped nuts for extra texture (though the original recipe doesn’t use extra chocolate chips).
Use crunchy vs smooth Biscoff spread depending on your texture preference.
If you prefer less sweetness, use the lower end of the Biscoff-spread measurement (⅓ cup vs ½ cup) or reduce the number of biscuit chunks.
Storage/Reheating
Store cooled blondies in an airtight container at room temperature for up to 3 days. They can also be frozen: slice them, wrap well, and freeze for up to 3 months. To serve from frozen, defrost overnight in the refrigerator then bring to room temperature, or warm briefly in the microwave. If reheating a single piece, heat for ~10-20 seconds until just warm.
FAQs
What size pan should I use?
Use an 8-inch (20 × 20 cm) square cake pan. Using a larger pan (eg. 9×9 in) will make the blondies thinner and change the bake time.
Can I use salted butter instead of unsalted?
Yes — but reduce or omit the added salt in the recipe accordingly so the blondies don’t become too salty.
Do I need to beat the eggs and sugar mixture for 3-5 minutes?
Yes — this beating helps create a light, frothy batter which contributes to a crackly top and good texture in the final blondie.
Can I substitute the Biscoff biscuits for another cookie?
Yes — you can use a spice-cookie or speculoos-style biscuit with similar flavour if Biscoff biscuits aren’t available.
Can I omit the Biscoff spread?
You could, but the cookie-butter flavour is central to this blondie’s character. Omitting it will alter the taste significantly.
How can I tell when the blondies are done baking?
The edges should be firm and set; the centre should no longer look wet, and a toothpick inserted near the centre should come out with just a few moist crumbs. Be careful not to over-bake.
Can I make this recipe gluten-free?
If you substitute the plain flour with a gluten-free 1:1 baking flour mix and ensure the biscuits and spread are gluten-free, yes — though texture and flavour may vary slightly.
Are these blondies better warm or at room temperature?
They’re excellent at room temperature after cooling completely (for best slicing). You can also serve slightly warm (briefly re-heat a piece) which enhances the gooey centre.
Can I add mix-ins like white chocolate or nuts?
Yes — you can fold in white chocolate chips, chopped nuts (hazelnuts, almonds), or other flavour additions. Just be mindful that too many mix-ins could affect the texture.
Is this recipe suitable for gifting?
Absolutely. The rich flavour, distinctive Biscoff swirl, and fudge-like texture make these blondies ideal for sharing as a homemade gift.
Conclusion
These Biscoff Blondies deliver a decadent, sweet-and-spiced blondie packed with cookie-butter goodness and crunchy biscuit pieces. With minimal fuss but maximum flavour, they’re perfect for dessert lovers and treat-makers alike. Once cooled and sliced, they offer fudgy, satisfying bites that are sure to become a favourite. Give them a try and enjoy every rich, caramel-spiced mouthful.
These rich and gooey Biscoff Blondies are packed with cookie-butter flavour, crunchy Biscoff biscuit pieces, and a fudgy center. With warm caramel-spiced notes and a signature swirl of Biscoff spread, they’re a decadent and irresistible dessert.
Ingredients
½ cup (113 g) butter, melted
1 cup (packed) light brown sugar
2 eggs (medium/large, room temperature)
1 Tbsp vanilla extract
¼ tsp baking powder
½ tsp table salt
1 cup (125 g) plain flour (all-purpose flour)
8–12 Biscoff biscuits (speculoos-style), broken into pieces
⅓–½ cup Biscoff spread (cookie butter), softened for drizzling
Instructions
Preheat your oven to 180°C (355°F). Grease and line an 8-inch (20 cm) square baking pan with parchment paper, allowing some overhang for easy removal.
Melt the butter in a large mixing bowl, then whisk together with the brown sugar until fully combined and the sugar is mostly dissolved.
Add the eggs and vanilla extract. Beat on medium speed for 3–5 minutes until the mixture is light and frothy.
Gently fold in the flour, baking powder, and salt until just combined.
Fold in the broken Biscoff biscuit pieces, keeping a mix of large and small chunks.
Pour the batter into the prepared pan and let it rest for 5 minutes. Tap the pan lightly on the counter to release any air bubbles.
Soften the Biscoff spread in the microwave until it reaches a drizzle consistency. Drizzle over the top of the batter and swirl with a knife or spoon.
Bake for 22–28 minutes, or until edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
Cool completely in the pan, then lift out using the parchment and slice into squares to serve.
Notes
Use crunchy or smooth Biscoff spread based on texture preference.
For less sweetness, use ⅓ cup spread and fewer biscuit pieces.
Add-ins like white chocolate chips or nuts can enhance texture.
Blondies slice best after fully cooling at room temperature.
Store at room temp, refrigerate, or freeze for later enjoyment.
