Fudgy Biscoff Blondies

If you're looking for the BEST biscoff blondies recipe, you've come to the right place. Biting into one of these bars yields an incredibly chewy, fudgy texture with a buttery, warm spiced, caramelized finish.

This recipe makes the blondies without white chocolate, which tends to make the blondies a bit too sweet. No stand mixer is needed for this AND it's a one bowl recipe!

If you're a major cookie butter lover like me, you can also check out my Cookie Butter Cookies, Mini Speculoos Cheesecakes, and Biscoff Truffles for more variations!

Biscoff, Speculoos, and Cookie Butter

If you've ever been on an airplane, chances are you've had a biscoff cookie. You may not have known what it was (besides delicious) but they are typically served with coffee or tea. These cookies are extra crispy, but full of warm spices and caramel flavor and are one of the best cookies to have ever lived.

Now, talking verbiage - are biscoff & speculoos the same thing?

Biscoff is the type of cookie that "cookie butter" is made of, and is known as biscoff from its Belgian roots. You'll find them under the Lotus brand in most U.S. grocery stores. The word speculoos (or speculaas) is how the cookie is referred to in the Netherlands and some other European countries.

This particular cookie is broken down and pulverized to create cookie butter, which is how the name came about. It has a peanut butter like consistency and Lotus or Trader Joes brands are the ones you'll find most in the U.S.

However, you'll also see it labeled as biscoff spread or speculoos spread. Whew! Did you get all of that?

• Cookie butter. The star of the show and main flavor component. Feel free to use creamy or crunchy. Look for Lotus brand or Trader Joes brand.
• Biscoff cookies. The addition of cookies added to the top adds a nice bit of extra texture to the bars, but this is optional!
• Unsalted butter. Melted and incorporated into the batter.
• Brown sugar. I like to use a mix of half light, half dark, but you can do any variation!
• Eggs. One full egg and one extra yolk. The additional yolk makes these extra rich and fudgy.
• All-purpose flour. Be sure to measure this correctly - using a scale is best. Adding too much flour will result in cakey blondies rather than gooey and chewy blondies.
• Ground cinnamon. For just a touch more warmth!

STEP 1: Preheat the oven to 350℉/180℃ and line an 8x8" baking dish with parchment paper. Watch my Parchment Paper Tricks video for best practices!

STEP 2: In a large bowl, whisk together the melted butter, melted cookie butter, and brown sugars vigorously to combine.

STEP 3: Add the eggs and vanilla and whisk vigorously again for about 30 seconds.

STEP 4: Add the dry ingredients (flour, cinnamon, salt), and use a rubber spatula or wooden spoon to fully combine.

STEP 5: Transfer the batter to the prepared baking dish and use clean hands to push the dough evenly into the pan. Be sure to get the whole way to the corners!

Then, break up some biscoff cookies and add them to the top of the blondie dough.

STEP 6: Bake the blondies for 25-30 minutes until the edges are fully set and baked. Allow the bars to cool significantly on a wire rack before cutting.

These are best enjoyed slightly warm.

Hot tip: Heat 1-2 tablespoons of additional cookie butter and drizzle it over the top for extra flavor!

There's a few ways you can spice up your blondies, though I really love them as is!

• White chocolate. Add ½ cup chopped white chocolate or white chocolate chips to the batter.
• Nutella. Add ½ cup to the top of the batter and swirl it in. This will take a bit of work - a chopstick is a great tool for this.
• Caramel. Swirl ½ cup of caramel into the batter (same as above). If you want to make your own, follow my no thermometer caramel video recipe!

Store the biscoff blondies at room temperature for 3 days, or in the fridge for 5. Gently reheat the bar(s) in the microwave or in a 350℉/180℃ oven for about 5 minutes.

To freeze the cookie butter blondies, wrap tightly in plastic wrap, then aluminum foil, and place in a tiptop bag. Store for one month.

Unwrap completely and thaw at room temperature before gently reheating.

Brownies are made with cocoa powder and sometimes melted chocolate, while blondies are made without cocoa powder, and sometimes uses melted white chocolate. Blondies are light in colors, and brownies are brown in color!

You certainly can, though it's not necessary if the biscoff blondies are being eaten within three days.

The blondies are baked when the edges are totally set and slightly pull away at the very tops or sides. The center may look slightly darker than the sides or edges, which is normal.

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• Measure the flour correctly! Adding too much will result in a cakey blondie rather than a chewy, fudgy version.
• This batter is very thick - it's easiest to use clean hands and fingers to press the dough into the pan.
• Don't over bake the blondies! They should not need more than 30 minutes in a correctly heated oven. The batter is very thick so it may be difficult to tell when they are done. The edges will look totally set.
• Gently reheat the blondies before eating leftovers. When slightly cool or from the fridge, they can become too hard. Microwave individual slices for a few seconds, or bake the rest of the pan for about 5 minutes at 350℉/180℃.