Biscoff Blondies – Delicious Cookie Butter Bars
User Reviews
4.8
18 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
12 - 24
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Calories
502 kcal
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Course
Baked Goods
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Cuisine
American
Biscoff Blondies – Delicious Cookie Butter Bars
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These Biscoff Blondies are the ultimate treat for cookie butter lovers. These easy “no mixer required” blondie bars are packed white chocolate, Biscoff spread, and Biscoff biscuits. Ready, set, bake!
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Ingredients
- 200 g (1 ¾ sticks) unsalted butter, cubed
- 100 g Biscoff spread smooth or crunchy
- 365 g (1 ⅔ cups) light soft brown sugar
- 4 large eggs
- 2 tsp vanilla bean paste or extract
- 200 g (1 ½ cups + 1 tbsp) flour plain/all purpose
- 1 tsp baking powder
- ½ tsp ground cinnamon or Speculoos spice
- 200 g white chocolate , chopped
- 10 Lotus Biscoff cookies , roughly chopped or whole
- Handful white chocolate chips (optional)
- 3 tbsp smooth Biscoff spread , to drizzle
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Instructions
- Preheat the oven to 180C (350F) or 160C (325F) Fan setting. Mist a 9x13 inch rectangular cake tin with cake release spray (or grease with butter) and line with greaseproof paper.
- Start by melting the butter and Biscoff spread – microwave this for 30-40 seconds then stir until smooth.
- Add the light brown sugar, eggs, vanilla bean extract and stir to combine.
- Sift the flour, baking powder and cinnamon over the bowl then fold the ingredients together to make the blondie batter. Make sure to use a spatula to scrape the bottom and sides of the bowl.
- Stir in the white chocolate and spread the batter in a lined rectangular tin in an even layer.
- Scatter some chopped (or whole) Biscoff biscuits over the top, pressing them lightly into the batter. Add some white chocolate chips if you like.
- Bake for 25-30 minutes or until a skewer inserted in the middle comes out with a few moist crumbs. If you prefer your blondies quite fudgy and gooey, then bake them for 22-25 minutes – the longer you cook them, the firmer they will become.
- Lift the blondies out of the tin and cool on a wire rack. Warm some Biscoff spread in the microwave and drizzle over top of the blondies then slice and share!
Notes
- Contains affiliate links
- If you prefer your blondies quite fudgy and gooey, then bake them for 22-25 minutes – the longer you cook them, the firmer they will become.
- Don't dig into the blondies straight out of the oven – leave them to cool first otherwise they will be a pain to slice!
- You can use smooth or crunchy Biscoff spread in this recipe – the smooth type is best for drizzling over the top. If you can’t find Biscoff spread, Trader Joe's Speculoos Cookie Spread is a great substitute.
- Don’t replace the butter with margarine or other spreadable butter replacements. I like to use good quality Lurpak butter in my cookie butter blondies.
- I like to use soft light brown sugar in this recipe as it dissolves more easily in the batter than caster sugar – and is more authentic too.
- Use a Speculoos spice mix instead of ground cinnamon for extra brownie (or should that be blondie?) points!
- Store at room temperature, in a cake container or airtight box – they will last 4-5 days. Or you can freeze them (ideally without the drizzle) wrapped well for snack emergencies!
Nutrition Information
Show Details
Calories
502kcal
(25%)
Carbohydrates
63g
(21%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Cholesterol
96mg
(32%)
Sodium
208mg
(9%)
Potassium
181mg
(5%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
508IU
(10%)
Vitamin C
1mg
(1%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12- 24
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 63g | 21% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 96mg | 32% |
| Sodium | 208mg | 9% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 508IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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