The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Treat yourself to these divine Biscoff Blondies! Gooey blondie batter, white chocolate chips, and crumbled Biscoff cookies topped with warm Biscoff spread.
It costs approximately $10.45 to make these blondies. The recipe makes sixteen servings for about $0.65 per serving.
For another fun blondies recipe, check out my White Chocolate Blondies with Macadamia Nuts and Coconut.
Biscoff blondies are a type of dessert that is similar to a brownie. The Biscoff spread gives these blondies a rich, buttery flavor with a hint of cinnamon and caramel-like sweetness. I stud them with white chocolate chips and top them with Biscoff cookie crumbles to add texture and flavor.
I bake my Biscoff Blondies in a square dish and cut them into squares once cooled. The soft and gooey centers with perfectly chewy edges and swirls of cookie butter are sure to be a hit with anyone who loves the sweet and spicy flavor of Biscoff spread.
Ingredients and Estimated Cost
Per Serving Cost: $0.65
Recipe Cost: $10.45
- ¾ cup unsalted butter – $2.16
- ¾ cup granulated sugar – $0.13
- 1 cup light brown sugar – $0.45
- 2 large eggs – $0.86
- 1 teaspoon vanilla extract – $0.68
- 2 cups all-purpose flour – $0.24
- 1 cup white chocolate chips – $1.31
- 1 cup Biscoff spread – $3.38
- 10 Biscoff cookies – $1.24
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in May 2023.
How To Make Biscoff Blondies
***For complete recipe instructions, see the recipe card below.
- First, preheat the oven to 350 degrees F. Then line an 8-inch square pan with parchment paper.
- Using a large mixing bowl, beat together the melted butter, white sugar, and brown sugar.
- Then, add the eggs and vanilla extract and beat on high speed unto combined.
- Next, slowly add in the flour while mixing and then fold in the white chocolate chips with a spatula.
- Evenly pour and spread the batter into the prepared baking pan.
- Warm the Biscoff spread for thirty seconds in the microwave and pour it on top of the blondie mixture.
- Gently swirl the Biscoff spread into the mixture with a knife.
- Next, sprinkle the chopped Biscoff cookies over the top and gently press them down with your hands.
- Bake for thirty minutes and then let them cool before slicing.
- Finally, serve with a drizzle of warm Biscoff spread.
- I used a combination of white and brown sugar to give a more caramel flavor, but you can use all white sugar if that’s your preference.
- Also, this recipe can use white chocolate chips, milk chocolate chips, or semi-sweet chips. Alternatively, chopping a chocolate bar of your choice into small pieces will work just as well.
- If you prefer them to be gooey, reduce the baking time to 25 minutes. Any longer than 30 minutes, and the consistency will turn to that of cake.
SERVE: Serve with a drizzle of warmed Biscoff spread. You can also serve these with vanilla ice cream.
STORE: To store the Biscoff Blondies, place them in an airtight container at room temperature, where they will stay fresh for at least three days.
FREEZE: The blondies can also be frozen for up to a month, but note that the cookies on top will soften over time.
Biscoff blondies have a distinct flavor often described as a blend of caramel and butter.
Blondies can be tricky to bake because their texture is more delicate than that of brownies. Blondies are meant to be soft and chewy, unlike brownies which are dense and fudgy. Achieving the perfect texture can be challenging because the amount of moisture in the batter, the baking time, and the oven temperature can all affect the outcome.
Overbaking is a common problem with blondies, as they can quickly go from being soft and chewy to dry and crumbly. Underbaking is also a concern, as this can result in too gooey or undercooked blondies in the middle.
Following the recipe without overmixing the batter is essential to ensure that your blondies turn out well. Doing so will result in perfectly-textured blondies!
Blondies can have a slightly gooey texture in the middle, but this will depend on personal preference. If you prefer them to be gooey, reduce the baking time to 25 minutes. Any longer than 30 minutes, and the consistency will turn to that of cake.
- Red Velvet Brownies
- Lemon Pudding Cookies
- Buckeye Cookies
- Chocolate Marshmallow Cookies
- Peanut Butter Swirl Brownies
- Twix Cookies
- Blueberry Crumb Bars
- Paradise Cookies
- Peanut Butter Cookie Bars
- French Silk Brownies
- ¾ cup unsalted butter melted
- ¾ cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup white chocolate chips
- 1 cup Biscoff spread plus extra for serving
- 10 Biscoff cookies chopped
PREP OVEN AND BAKING PAN:
- To make Biscoff Blondies, move the oven rack to the middle position and preheat your oven to 350 degrees F.
- Line an 8-inch square pan with parchment paper.
- In a large mixing bowl, combine the melted butter, white sugar, and brown sugar, and beat on high speed until smooth.
- Next, add the eggs and vanilla extract and beat again on high speed until thoroughly combined and voluminous.
- Lower the mixing speed and gradually add in the flour until thoroughly combined.
- Fold in the white chocolate chips using a spatula.
- Pour the blondie mixture into the prepared baking pan, and use the back of a spoon or offset spatula to spread it evenly.
- Warm the Biscoff spread for 30 seconds in the microwave, and pour it on top of the blondie mixture.
- Use a knife to gently swirl the Biscoff spread into the mixture.
- Sprinkle the chopped Biscoff cookies over the top and press them down gently with your hands.
- Bake the Biscoff Blondies in the oven’s center for 30 minutes.
- Once done, leave them to cool completely in the pan before turning out and slicing them into 12 equal squares.
- Serve the blondies with a drizzle of warm Biscoff spread, and enjoy!
- To make this recipe, use a handheld electric whisk or a stand mixer fitted with the paddle attachment, or mix everything by hand (with some elbow grease!).
- I used a combination of white and brown sugar to give a more caramel flavor, but you can use all white sugar if that’s your preference. Also, this recipe can use white chocolate chips, milk chocolate chips, or semi-sweet chips. Alternatively, chopping a chocolate bar of your choice into small pieces will work just as well.
- When adding the Biscoff spread, it’s best to warm it up slightly beforehand, making it easier to spread. Similarly, warming it up beforehand makes drizzling on the baked blondies easier. I recommend baking the blondies for 30 minutes for a slightly gooey middle.
- If you prefer them to be really gooey, reduce the baking time to 25 minutes. Any longer than 30 minutes, and the consistency will turn to that of cake.
- After baking, leave the blondies on the counter overnight to help them set up and make them easier to cut. However, if you want to eat them sooner, wait until the pan has completely cooled before attempting to remove them. You can also speed up the cooling process by putting them in the fridge.