These quick and easy biscoff blondies are a sweet, delicious treat that you won't be able to get enough of! Easily mix this recipe up in one bowl, bake, and enjoy! If you love biscoff cookies and biscoff cookie butter like I do, this blondie recipe is for you!
Biscoff blondies can be enjoyed any time of the year! I like having them at room temperature with an iced coffee in the summertime and heated up with ice cream in the wintertime. This delicious cinnamon-y, cookie butter-filled treat is perfect for any season and any situation!
Want to try another one of my blondie recipes? Check out my white chocolate espresso blondies.
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Ingredients
- Butter
- Eggs
- Sugar
- Brown sugar
- Vanilla
- Biscoff cookie butter
- All-purpose flour
- Baking powder
- Salt
- Biscoff cookies (optional)
See recipe card for quantities.
Instructions
These blondies are made using simple, easy-to-find ingredients and can be made quickly and easily in a single mixing bowl.
- Step 1: Mix the wet ingredients in a medium mixing bowl.
- Add dry ingredients (and chopped biscoff cookies if desired). Mix until combined. The batter will be very thick.
- Step 3: Transfer batter to a prepared 8x8 baking dish.
- Step 4: Sprinkle with a cinnamon sugar mixture (optional). Bake at 350F for 35-40 minutes or until the center is set and no longer jiggles when you lightly move the dish.
Hint: For biscoff blondies with a softer interior, bake them for 25-30 mins. For firm but chewy blondies (my favorite) do closer to 35-40 minutes. I like to take them out when the center is just set and no longer jiggles much when you wiggle the dish.
Substitutions
- Butter - Use a non-dairy butter like Country Crock's plant butter. This is my tried and true non-dairy butter for baking!
- Note: this butter is salted, so you might want to use a little less salt in the rest of the batter. I normally don't find the need to adjust it when using salted butter, but if you are sensitive to salt, you might want to cut the additional salt in half to start.
Variations
Here are a couple of fun ideas to make this recipe your own!
- Crunchy - Add chopped biscoff cookies to the batter before baking.
- White Chocolate - Att 1 cup of white chocolate chips to the batter before baking.
Equipment
- Mixing bowl (a stand mixer or a simple mixing bowl will be fine)
- Whisk
- Spatula
- 8x8 baking dish
- Parchment paper
Storage
Store these at room temperature for 2-5 days in an airtight container. Can be frozen for 3-6 months.
Top tip
Line your baking dish with parchment paper for easy cleanup! Once the espresso blondies have cooled in their dish, remove the whole thing by lifting it by parchment paper. Then you can easily cut it into neat squares before serving or storing.
FAQ
Yes! Just use a non-dairy butter in place of the dairy butter. See my "substitutions section above for my recommended dairy-free butter!
Related
Looking for other recipes like this? Try these:
Cinnamon Sugar Biscoff Blondies
Equipment
- Small mixing bowl
- Medium mixing bowl
- Whisk
- Spatula or large spoon
- Parchment Paper
- 8x8 inch pan
Ingredients
- 1 cup unsalted butter melted, 226 g
- ¾-1 cup Biscoff cookie butter about 1 container of creamy biscoff cookie butter
- 1 ¼ cup brown sugar tightly packed, 250 g
- ½ cup
sugar
100 g - 2 large eggs + 1 egg yolk room temp
- 2 teaspoons vanilla extract
- 2 ¼ cups
all-purpose flour
270 g - ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup white chocolate chips optional, 115g
- cinnamon sugar mix to taste
Instructions
- Melt your butter on low heat in a small saucepan, stirring occasionally. Meanwhile, preheat your oven to 350F and prepare an 8x8 inch baking dish with parchment paper.
- Whisk together the melted and cooled butter, eggs, vanilla extract, brown sugar, cane sugar, and biscoff cookie butter in a medium mixing bowl.
- In the same mixing bowl, mix in flour, baking powder, and salt.
- Next, stir in the chopped biscoff cookies (if using)
- Finally, transfer the (thick) batter to your prepared baking dish and bake at 350F for 30-40 minutes*. Allow to cool for 5-10 minutes before cutting and serving.
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