Biscoff Blondies
My Biscoff Blondie Recipe is loaded with creamy cookie butter, brown sugar and dark chocolate. A lot of blondie recipes call for white chocolate chips, but I personally don’t like white chocolate. I love dark chocolate in these cookie butter blondies, but feel free to substitute your favorite chocolate. I think I tested this recipe about seven times and in the latest version I bumped up the Biscoff to find that perfect combination. Cookie butter lovers are in for the ultimate treat with these indulgent biscoff blondies!
Ingredient Notes
Below are some notes on key ingredients for this recipe. For a full list of ingredients, see the recipe card below.
- Biscoff – I’m using Lotus Biscoff spread and cookies for this recipe, you can usually find Biscoff spread near the peanut butter at the grocery store. Trader Joe’s also has a great option with their Speculoos Cookie Butter. Just make sure to user the creamy version not the crunchy.
- Salted butter – I only bake with salted butter. You’ve probably heard to use unsalted because there can be discrepancies in how much salt is in different brands but I have yet to come across a brand of butter that is too salty. For this recipe we need room temperature or softened butter. You can leave it out at room temperature about an hour before you need to use it, or microwave it for about 15 seconds to soften.
- Chocolate – I prefer using chopped chocolate bars over chocolate chips in my blondies and cookies. That’s the best way to get those puddles of melted chocolate. I’m using 6 oz of good quality dark chocolate but you can also substitute 1 cup of semi sweet chocolate chips.
Biscoff Blondies
To make the blondie batter start by adding the butter and brown sugar to a large mixing bowl. Beat on medium speed for 1 minute. Add the egg, egg yolk, vanilla and Biscoff spread. The extra egg yolk really helps to create that perfect blondie texture. Beat until smooth, scraping down the sides of the bowl as necessary. Add in the dry ingredients and mix just until no streaks of flour remain. Fold in 2/3 cup of the chopped chocolate with a rubber spatula.
Spread the batter in an 8×8 square pan lined with parchment paper and top with the remaining chocolate. If you’re using a 9×9 baking pan you will might need to decrease the baking time by 5 minutes or so. Bake for 30-40 minutes or until the edges are lightly browned and the middle is just set. A toothpick inserted in the center should be mostly clean or with a few moist crumbs. Mine took 35 minutes. You don’t want to over bake them, they should be slightly gooey blondies.
Cool for at least 30 minutes in the pan before cutting. Sprinkle with flakey sea salt and enjoy! Store leftovers in an airtight container at room temperature.
Biscoff Blondies
Ingredients
- ½ cup salted butter (1 stick), softened
- 1 ⅓ cup light brown sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- ⅔ cup cookie butter (Biscoff spread or creamy Speculoos)
- 1 ⅓ cup all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- 6 oz dark chocolate, chopped (or 1 cup chocolate chips)
- flakey sea salt for topping, optional
Instructions
- Preheat the oven to 350° and line an 8x8 baking dish with parchment paper.
- In a large mixing bowl cream together the butter and brown sugar. Beat on medium speed for about one minute. Add the egg, egg yolk, vanilla and cookie butter. Beat until smooth, scraping down the sides of the bowl as necessary.
- Add the flour, salt and baking soda. Mix on low just until combined.
- Fold in ⅔ cup of chopped chocolate.
- Spread the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Top with the remaining chocolate.
- Bake for 30-40 minutes or until the edges are lightly browned and the middle is just set. A toothpick inserted into the center should come out mostly clean or with a few moist crumbs.
- Cool for at least 30 minutes in the pan before cutting. Sprinkle with sea salt, if desired.
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