Get ready to fall head over heels for these Biscoff Blondies! They’re the ultimate treat for anyone who loves gooey, sweet cookie bars packed with creamy Biscoff spread, chunks of white chocolate, and that legendary caramelized flavor we all know and crave. Each bite is chewy at the edges, soft in the middle, and absolutely teeming with biscuity goodness. If you’re on the hunt for a new bake-sale hit or just want to wow your friends at your next coffee date, these Biscoff Blondies! have you totally covered.

Ingredients You’ll Need

The magic of Biscoff Blondies! comes from a handful of pantry staples plus a few special additions. Each ingredient pulls its weight to give you those iconic layers of flavor and texture: think buttery chew, a little crunch, and that signature swirl. Here’s what you’ll need and why.

Unsalted butter (200g, melted): Using melted butter keeps these blondies rich and chewy, with a fabulous toffee-like taste.
White granulated sugar (125g): This sweetens the base and gives the blondies those glistening crackly tops.
Light brown sugar (125g): Adds moisture and a lovely caramel depth that partners perfectly with Biscoff spread.
Eggs (3 medium): The secret to a luscious, fudgy center!
Vanilla extract (1 tsp): Rounds out and smooths all the flavors.
Plain flour (275g): The essential backbone that holds these beauties together.
Cornflour (1 tbsp): This softens the texture, giving every bite that irresistible melt-in-the-mouth feel.
White chocolate chips (200g): Pockets of creamy white chocolate against the caramelized backdrop—pure decadence!
Biscoff spread (250g): This is the star! It’s swirled through for flavor in every bite.
Biscoff biscuits (100g, chopped): Scattered on top, these pieces give the blondies extra crunch and a biscuit boost.

How to Make Biscoff Blondies!

Step 1: Prep Your Tin & Oven

Start by preheating your oven to 180C (160C if you’re using a fan setting). For stress-free blondie removal later, line a 9×9″ square baking tin with parchment paper, letting some hang over the edges. It’ll make your life so much easier when it comes to lifting out and slicing the blondies.

Step 2: Mix Butter and Sugars

In a big bowl, whisk together the melted unsalted butter, white granulated sugar, and light brown sugar until you have a thick, glossy mixture. Don’t be shy with the mixing here—it’s how you’ll get those shiny tops and dense centers that set Biscoff Blondies! apart!

Step 3: Add Eggs & Vanilla

Crack in your eggs and pour in the vanilla extract. Give everything a good beat until you have a smooth, almost pudding-like batter. This is the moment everything turns creamy and luxurious.

Step 4: Fold in Dry Ingredients

Tip in your plain flour and cornflour, then gently fold everything together. You’re looking for a thick, unified blondie batter here. Don’t over-mix—just enough to combine—so you keep the finished bake tender instead of tough!

Step 5: Add White Chocolate

Now, throw in the white chocolate chips and give the mixture a quick final fold. Pockets of white chocolate in every bite? Yes, please!

Step 6: Assemble the Tray

Scrape the batter into your prepared tin and spread it into all the corners. Now, take big spoonfuls of Biscoff spread and dollop them all over the top. Use a knife or skewer to swirl the Biscoff through the blondie batter—it doesn’t need to be perfect, just make sure you get some of that luxury in every bar!

Step 7: Top with Biscuits

Scatter the chopped Biscoff biscuits evenly over the swirled mixture. They’ll add a wonderful crunch and bring out even more of that caramelized flavor that makes Biscoff Blondies! so addictive.

Step 8: Bake

Pop the tray in the oven for 25-30 minutes. Check around 25 minutes—the top should look set, with just a slight wobble when you gently shake the tin. Every oven is different, so keep an eye on them; underbaking is better than overbaking for fudgy blondies!

Step 9: Cool the Blondies

Let your Biscoff Blondies! cool completely in the tin, set on a wire rack. This part is hard, but it makes cutting them so much easier. If you love dense, chewy bars, you can even pop the whole tin in the fridge for an hour for the perfect texture.

Step 10: Slice and Enjoy

Once cooled and set, lift out the blondies using the parchment paper edges and cut into generous squares. Now call your favorite people to join you—or don’t, and keep these all to yourself!

How to Serve Biscoff Blondies!

Garnishes

A drizzle of warm Biscoff spread on top looks fantastic and adds extra goo. Try a dusting of icing sugar for contrast, or even scatter more crushed Biscoff biscuits for a bakery-style finish. If you’re feeling a bit fancy, a pinch of flaky sea salt really makes the flavors pop!

Side Dishes

These bars are perfect solo with a cup of coffee or tea, but they also pair gorgeously with a scoop of classic vanilla ice cream or even a swirl of whipped cream. For a full-on treat, add fresh strawberries or raspberries—their tartness beautifully balances the sweetness of Biscoff Blondies!

Creative Ways to Present

Stack the Biscoff Blondies! on a pretty cake stand for a party, or cut them extra-small for sweet little bites on a dessert platter. You can even wrap them individually in parchment and tie with string for easy gifting—who wouldn’t want a homemade Biscoff treat as a surprise?

Make Ahead and Storage

Storing Leftovers

Biscoff Blondies! keep really well! Just pop them in an airtight container at room temperature and they’ll stay soft and chewy for 3-4 days. If your kitchen’s a little warm, you can keep them in the fridge; just let them come back to room temperature before eating for the best texture.

Freezing

Wrap individual slices tightly in cling film or parchment, then tuck them into a zip-top freezer bag. Frozen Biscoff Blondies! will keep for up to 2 months. To enjoy, just thaw at room temperature for a couple of hours, and they’ll taste as delicious as the day you baked them.

Reheating

If you’d like that gooey-center-fresh-from-the-oven feeling, pop a blondie in the microwave for about 10-15 seconds. This revives the texture and melts those puddles of white chocolate just enough for a dreamy, comforting snack.

FAQs

Can I double this recipe for a bigger crowd?

Absolutely! Just double all of the ingredients and bake in a larger rectangular tray. Keep a close eye on baking time—you might need to add 5-10 minutes, but watch for that classic slight wobble in the center of your Biscoff Blondies!

Do I need to use Biscoff spread, or can I substitute?

Biscoff spread is truly what makes these Biscoff Blondies! so unique, but in a pinch, you could try another cookie butter spread for a similar flavor. However, the classic taste and aroma come from the real deal.

How do I know when the blondies are baked just right?

You’re looking for a set top with a soft, very slight wobble in the middle—the blondies will firm up as they cool! Overbaking will make them cakey, so start checking after 25 minutes and trust your eyes.

What’s the best way to get that perfect swirl of Biscoff in my blondies?

Dollop generous spoonfuls of Biscoff spread over the batter before baking, then use a butter knife or skewer to gently swirl it through. Don’t overdo it—you want visible swirls running through every slice for the ultimate Biscoff Blondies! experience.

Can I add nuts or extra mix-ins to this recipe?

Go for it! Chopped pecans or walnuts add fantastic crunch, or try a handful of milk chocolate chunks for more decadence. Just don’t overload the batter—about 1/2 cup of extras is plenty.

Final Thoughts

Biscoff Blondies! are one of those magical bakes that make every day feel just a bit more special. They’re easy enough for a weeknight treat, impressive enough to share, and utterly irresistible straight from the tin. Give them a go—you’ll want to bake them again and again!