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Biscoff Blondies – Delicious Cookie Butter Bars

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 - 24
Calories: 502 kcal
Course: Baked Goods
Cuisine: American

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

Instructions

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  1. 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.
  2. Start by melting the butter and Biscoff spread – microwave this for 30-40 seconds then stir until smooth.
  3. Add the light brown sugar, eggs, vanilla bean extract and stir to combine.
  4. 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.
  5. Stir in the white chocolate and spread the batter in a lined rectangular tin in an even layer.
  6. Scatter some chopped (or whole) Biscoff biscuits over the top, pressing them lightly into the batter. Add some white chocolate chips if you like.
  7. 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.
  8. 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

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  • 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

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

% 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.