Have you noticed that lately Biscoff is becoming an audience favourite? Well, rightly so… full of flavour, richness & exactly the texture that anyone would want! But what if we could upgrade to a golden, gooey, and infused with the warm caramel spice of Bischoff blondies? Oh yes, you heard me…
If you love rich, buttery desserts with a caramel twist, Biscoff blondies are about to become your new favorite treat (I know they’re mine for sure). These soft, chewy bars are filled with the warm, spiced flavor of cookie butter, creating a deep, almost toffee-like sweetness in every bite. With crisp edges and a gooey center, they strike the perfect balance between indulgent and comforting. Whether enjoyed on their own or paired with a cup of coffee, Biscoff blondies can offer you a simple way to elevate a classic blondie into something truly special.
Why you’ll love this recipe
- 1. Intensely Biscoff-flavored from top to bottom — the spread is in the batter AND the cookies are folded in.
- 2. Fudgy, dense, and chewy with that signature caramel-spice flavor in every square.
- 3. Easier than cookies or cake — one bowl, one pan, minimal cleanup.
- 4. The golden, crackly top gives way to the most irresistible gooey center.
- 5. If you love Biscoff, this is the recipe you didn’t know you were missing.
Key Ingredients
- Biscoff spread — melted into the batter, it infuses every bite with that unmistakable caramel-spice flavour that makes Biscoff so addictive.
- Biscoff cookies — folded in as chunks, they add little crispy, spiced pockets throughout the blondie and intensify the Biscoff experience.
- Brown butter — adds a nutty, toffee-like depth that layers beautifully with the caramel notes of the Biscoff spread.
- Brown sugar — keeps the blondie dense and fudgy with a natural caramel sweetness that echoes the Biscoff flavour.
- Vanilla extract — balances the spice and sweetness, giving the blondies a warm, rounded flavour from base to top.
How to Store
Store in an airtight container at room temperature for up to 5 days. The Biscoff flavour actually deepens over time, making them even better on day two or three. They freeze beautifully too — wrap squares individually and freeze for up to 2 months.
Tips for Soft Center Biscoff Blondies
- Melted butter will give you the denser fudgier blondies. For extra depth – you can use brown butter.
- Once flour is added, mix just until combined. Overtaxing = tough, bread-like blondies.
- Warm biscoff slightly so it’s pourable.
- Do not crush too fine the biscoff cookies – you want chunks for texture contrast.
Frequently Asked Questions
Can I use brown butter instead of regular melted butter?
Yes! Brown butter adds an even deeper, nuttier caramel flavor that pairs incredibly well with Biscoff. It’s an easy upgrade — just let it cool before mixing with the other ingredients.
Why are my blondies gooey in the middle after baking?
That’s actually ideal! Blondies should be slightly underdone in the center when you pull them out — they firm up as they cool. If after cooling they’re still raw, bake for 5 more minutes next time.
Can I use Biscoff spread AND Biscoff cookies?
Yes, and you should! The spread is mixed into the batter for flavor, and the crushed cookies are folded in for texture. Using both gives you the ultimate Biscoff experience in every bite.
How do I get clean slices?
Let them cool completely — at least 2 hours — before cutting. For extra clean edges, pop them in the fridge for 30 minutes first, then use a sharp knife wiped clean between each cut.
How do I store Biscoff blondies?
Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. They also freeze well — wrap individual slices and freeze for up to 2 months.
Ingredients
Method
- Start by preheating your oven at 160c and prepare a 9x9inch pan with parchment paper. 35-40 min.
- In a medium bowl, add all the dry ingredients – flour, baking powder, salt and mix. Set aside.
- In a large bowl, add the melted butter with the brown sugar and mix until it's well combined.
- Add the eggs, vanilla extract and whisk.
- Slowly add the dry ingredients into the wet ones and fold until everything's incorporated.
- Lastly, fold in the biscoff and white chocolate chunks, but do not overmix!
- Pour the batter into your prepared pan and bake for 35-40 minutes or until the edges are lightly crispy and the center is slightly soft.
- Leave the biscoff blondie to cool down at least 1-2 hours before cutting and enjoying!