Biscoff Blondies

If you have never baked with Biscoff spread, today is the day your life changes. I am not being dramatic. That cookie butter is basically caramelized speculoos goodness in a jar and when you fold it into a fudgy blondie batter and swirl more on top? It is genuinely one of the best things I have ever pulled out of my oven. These Biscoff Blondies are rich, chewy, caramel-spiced, and dangerously easy to make in about 35 minutes.

I started making these when I was trying to use up a jar of Biscoff spread I had in the pantry and honestly now I keep a jar on hand specifically for these bars. They are perfect for bake sales, holiday cookie trays, or just when you need something incredibly satisfying on a random Wednesday. The swirl on top makes them look fancy with zero extra effort. Love that for us.

What You Need

The ingredient list is super short which I love. You will need Biscoff cookie butter spread (the smooth variety works best for swirling) and a good 8×8 baking pan. Everything else is pantry staples you probably already have.

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Tips for the Perfect Biscoff Blondie

The number one rule with blondies: do NOT overbake them. Pull them out when the edges look set and the center still looks just barely done. They will continue to cook from residual heat and firm up perfectly. If you bake them until they look fully done in the oven you will end up with dry, cakey bars which is the opposite of what we want here.

Also let them cool all the way before cutting. I put mine in the fridge for 30 minutes after they come to room temperature and they slice SO cleanly. You get those gorgeous swirled squares that look totally bakery-worthy.

Biscoff Blondies

Fudgy, chewy blondies swirled with creamy Biscoff cookie butter for the most irresistible caramel-spiced dessert bars you will ever make.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 16 bars

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 0.5 cup unsalted butter melted
• 1 cup brown sugar packed
• 2 eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 0.5 tsp baking powder
• 0.25 tsp salt
• 0.5 cup Biscoff cookie butter spread plus more for swirling on top

Method

 

1. Preheat oven to 350F. Grease and line an 8×8 baking pan with parchment paper.
2. Whisk melted butter and brown sugar together until smooth. Add eggs and vanilla, mix well.
3. Fold in flour, baking powder, and salt until just combined. Stir in the Biscoff spread.
4. Pour batter into pan. Drop spoonfuls of extra Biscoff on top and swirl with a knife.
5. Bake 22-25 minutes until edges are set and center is just barely done. Cool completely before cutting.

Notes

Do not overbake! They will look slightly underdone in the center when you pull them out but will firm up as they cool. This is key for fudgy blondies.

Storing and Freezing

Store these in an airtight container at room temperature for up to 4 days. They actually get even fudgier on day two which sounds impossible but is 100% true. To freeze, cut into squares, wrap individually in plastic wrap, and freeze for up to 2 months. Thaw at room temperature for about an hour.

These have become one of my most requested recipes whenever I bring dessert somewhere. Once you make them you will understand why. Enjoy every single bite!

XO, Pam