These Biscoff Blondies are everything you love about butter cake. They’re soft and fudgy, loaded with crunchy Biscoff cookie pieces and dreamy swirls of creamy cookie spread!
Who invented the blondie? No one knows for sure. But I thank them anyway, every single day. These spiced ones are my newest addition, following my White Chocolate Raspberry, Chocolate Chip, and Easter Egg Blondies. Here’s why you’ll love these, too:
With just a handful of simple ingredients, you can turn buttery brown sugar and spiced Biscoff cookies into the most irresistible blondies you’ve ever made. Check out the recipe card below for full details:
BAKING TIP: Bake these blondies in a square pan lined with parchment paper, with the paper extending well over two sides. This way it’s easy to lift it out once cooled down.
Mix the melted butter with the sugar in a large bowl until smooth. Add the eggs one by one and mix with the vanilla extract. The last step is to add the flour and salt and mix until combined.
Fold broken Lotus Biscoff cookies into the batter and then transfer to the prepared pan, spreading it evenly.
Warm up the Lotus Biscoff spread for a slightly thinner consistency and then dollop spoonfuls over the batter. Use a knife to create swirls.
Top with a few extra broken cookies, then bake for 25-30 minutes at 400°F/200°C (conventional oven) until the top develops a thin crust and the center still has a slight wobble. Let the blondies cool, then cut and serve.
Store these Biscoff blondies in an airtight container for up to 1 week at room temperature.
Yes, they freeze well for up to 3 months. I like to wrap individual blondie squares in plastic wrap so that I can defrost the exact number of blondies at any given time.
Incorporating spiced cookies and cookie spread into your baking is an easy, delicious way to elevate any treat. Here are some of the ways these simple store-bought ingredients add incredible flavor and texture:
Just like brownies, blondies are best baked in an 8×8-inch/ 20x20cm square baking pan. It’s the perfect size for ensuring that they achieve the right doneness.
Blondies are made with brown sugar and vanilla, giving them a butterscotch-like flavor and golden color, while brownies get their taste and deep brown hue from melted chocolate or cocoa powder.
Yes, they are essentially the same cookie. Biscoff is the brand name for the specific version of Speculoos cookies made by the Belgian company Lotus Bakeries.
Lotus Biscoff has a strong caramelized, toffee-like sweetness with mild spice, while traditional speculoos often includes more cloves, nutmeg, and ginger for a spicier taste.
The top should be thin and crisp. The edges will be firm, but the center should stay soft. Not wobbly, just tender. They may look a touch underbaked, and that’s perfect. Overbake them, and you’ll lose that fudgy texture.
Allow the blondies to cool completely, ideally overnight, covered in a cool place. That will help them to set properly and taste their best.
Yes, as these Biscoff blondies are stored, the broken pieces of cookies mixed in the baked batter and on top will start to soften. That said, they will still taste absolutely delicious!
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