Biscoff Blondie Bars

Name: Biscoff Blondie Bars
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 bars
Ingredients: 1 cup unsalted butter, melted; 1 cup packed brown sugar; 1/2 cup granulated sugar; 1 cup Biscoff cookie butter; 2 large eggs; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup crushed Biscoff cookies (for topping)

Highlighted under: Cozy Dessert Classics

I remember the day I first made these Biscoff blondies. I had just come back from a long week at work and thought, why not treat myself? The whole thing runs about $6-8, and they were a hit with my friends. I brought a batch to a small gathering, and my best friend couldn’t stop talking about how they tasted like cookies and cake all at once. They might not look fancy, but trust me, they pack a punch.

Created by

The Globalbitesrecipes Team

Last updated on 2026-06-04T22:54:19.121Z

The first time making these Biscoff blondies was a mix of excitement and a bit of chaos in my kitchen. I was trying to multi-task, and instead of grabbing brown sugar, I inadvertently grabbed powdered sugar. Let's just say the texture ended up more like a pancake than a blondie that day. After realizing my mistake, I started over and paid special attention to measuring. The result was way better, so lesson learned!

Now, whenever I make these, it feels special. The way the melted Biscoff cookie butter combines with the butter gives it this rich, comforting texture. My partner even calls them a cozy hug in bar form. They're perfect when I want a sweet treat but also want to keep things simple.

What I Love About This

The batter comes together quickly, no special equipment needed
Using Biscoff makes it so different from regular blondies
They stay soft and chewy for days (if they last that long)

Key Technique for Biscoff Blondie Bars

Getting the butter and sugars mixed well is essential for the right texture in these blondies. When combining them, you want to aim for a smooth and glossy mixture before adding in the eggs and Biscoff cookie butter. If you're not careful, under-mixing can leave you with uneven sweetness and a less chewy texture, which I’ve learned the hard way.

Swaps & Substitutions

If you don’t have Biscoff cookie butter, no stress. You can use any nut butter or even a mix of cookie butter and peanut butter to give it a unique taste. It’ll change the vibe a bit, but sometimes that’s a fun way to experiment in the kitchen. Just keep an eye on the consistency since nut butters can be a bit thicker.

As for the crushed Biscoff cookies on top, I often switch them out for other types of cookies I have on hand. Oreo crumbles, for instance, add a fun twist. Just remember to adjust the amount if you're using a different cookie, as some can be sweeter than Biscoff.

Ingredients

For the Blondies

1 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup granulated sugar
1 cup Biscoff cookie butter
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup crushed Biscoff cookies (for topping)

Topping

Steps

Preheat the oven

Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving a little overhang. This will make it easy to lift the blondies out later.

Mix the wet ingredients

In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until combined. Then, stir in the Biscoff cookie butter, eggs, and vanilla extract. I usually use a whisk for this part; it gets everything nice and combined.

Combine dry ingredients

In another bowl, whisk the flour, baking powder, and salt together. You can mix in the dry ingredients gradually into the wet mix or just dump it all at once. Honestly, I don't find a big difference either way.

Fold it together

Fold the dry ingredients into the wet mixture gently until there are no more streaks of flour. Don’t overmix, or they might turn out tough – nobody wants that. Pour the batter into the prepared pan.

Add toppings and bake

Sprinkle the crushed Biscoff cookies on top, then pop them in the oven for about 25-30 minutes. You'll know they're ready when the edges start pulling away from the pan, but the center will still look slightly underbaked. That’s when you know they’ll be chewy and soft.

Cool and slice

Allow the blondies to cool in the pan for about 10-15 minutes, then lift them out using the parchment overhang. Cut them into squares once they're cool enough to handle. Try not to eat them all at once!

Enjoy!

Pro Tips

If you can't find Biscoff, any cookie butter will do, but the original flavor is unbeatable!
For a fun twist, add chocolate chips or nuts to the batter
Store these in an airtight container; they stay fresh for about five days

Scaling Biscoff Blondie Bars for a Crowd

If you want to make a larger batch for a gathering, you can easily double the recipe. Just use a 9x13 inch baking pan instead of the 9x9 inch. Bake time may vary a bit, generally adding an extra 5-10 minutes, so watch for those edges pulling away and a slightly underbaked center. Also, be sure to check doneness with a toothpick; if it comes out with a few moist crumbs, you’re golden.

Questions About Recipes

→ Can I use another type of nut butter?

You can, but I wouldn't recommend it for this recipe. It won't have that unique Biscoff flavor. If you're looking for a substitute, try a creamy peanut butter, but expect a different taste.

→ What can I do if the batter is too thick?

You might be using too much flour. Try adding a splash of milk to loosen it up a bit. Honestly, I usually eyeball this part and it turns out fine.

→ How do I know when they’re done baking?

Check for the edges pulling away from the pan and a slight jiggle in the center. They will firm up as they cool, so don’t overbake them.

→ Can I freeze these blondies?

Absolutely, they freeze well! Just cut them into squares, wrap each piece tightly in plastic wrap, and then place them in a freezer bag. Thaw at room temp and they should taste just as good!