biscoff blondies;
Yum. Yum yum yum. Yum yum, yummy! These biscoff blondies are so moist and scrumptious, thick and chewy with notes of sweet biscoff cookies in every bite. We use biscoff cookie butter spread—a lot of it. And it’s so. Damn. Good. Especially served with a heaping scoop of French vanilla ice cream.
The original recipe I adapted you can find in Melissa Ben-Ishay’s cookbook, Come Hungry. I picked this book up on a whim at the library and man I’m so glad I did! Otherwise I wouldn’t have made this biscoff blondies recipe. And trust me, I need this in my life. You need this in your life. Plus her cookbook has a ton of healthy, easy recipes I’ll also be trying.
So what are biscoff cookies? They’re most similar to ginger snaps, but with intense notes of caramel and cinnamon and less emphasis on the ginger. The cookies themselves are thick and crunchy, but they use the same flavors to make a creamy spread called “biscoff spread” or “cookie butter”, Think smooth jarred peanut butter, but sweet with beautiful caramel and cinnamon notes.
You can use whatever brand of cookie butter you like, but you’ll need 2 full jars to get alllll the biscoff flavor.
secret to success
It doesn’t necessarily have to be the Lotus brand biscoff spread itself, though it is my preferred brand. Other brands and stores have alternative options, like Trader Joe’s cookie butter. You will need two full jars of the stuff to get alllll the biscoff flavor. Even then it’s surprisingly subtle, but I really think it makes you savor each bite of your biscoff blondies.
I actually recommend two quick sprinkles of flaky salt over top of the biscoff blondies.
secret to success
That and the salt. The flaky sea salt topping is optional, but I highly recommend it. Of course, I’m a sucker for that whole salty-sweet pairing, which isn’t everyone’s jam. With this recipe, I actually recommend two quick sprinkles of flaky salt over to of the biscoff blondies. One just before they go into the oven, and one at about 40 minutes of baking. If you don’t let some of the salt bake into the blondie, it will just slide off. The top of the blondie will form a light crust in the oven (like any umptious brownie) but you want the salt to stick.
These biscoff blondies are best served warm–either fresh out of the oven, or heated in the microwave for 10-20 seconds. Just a quick pop in the microwave, and spoon ice cream over it. Somehow the slight heat of the blondie coupled with just barely melting vanilla ice cream is just simply perfection on a spoon. Or choose your favorite flavor! But I’m a sucker for a classic vanilla because I think it’s so refreshing and doesn’t overpower the biscoff blondies.
These biscoff blondies are best served warm–either fresh out of the oven, or heated in the microwave for 10-20 seconds.
secret to success
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for other delicious desserts? Look no further!
- If you want to go the extra mile, make your own honey vanilla ice cream to go with your biscoff blondies! So scrumptious and yummy, a classic vanilla ice cream is the perfect complement.
- If you’re a cookie butter biscoff spread fan, try these super easy, super-delicious biscoff nougat truffles. Or instead, opt for the most scrumptious white chocolate biscoff cheesecakes. Bonus: they’re both no-bake recipes!
- Have you ever had halvah? It’s kinda like a tahini fudge, and it makes these white chocolate sesame halvah blondies so dense and chewy and amazing.
- I always loved cosmic brownies in my lunchbox growing up…but why use storebought when you can make your own cosmic brownies…and now featuring cosmic blondies!
biscoff blondies;
Ingredients
- ¾ cup butter (1½ sticks, room temperature)
- 1 cup brown sugar packed
- 4 eggs
- 2 tsp vanilla paste (or vanilla extract)
- ⅓ cup almond flour (or crush 20 biscoff cookies)
- 2 14.1 oz jars Biscoff cookie butter
- ⅔ cup flour
- 1 tsp salt
- 1 tsp baking powder
- flaky sea salt (optional garnish)
Instructions
- Preheat the oven to 325°F and line a 9-inch square metal baking pan with parchment paper. I usually drizzle a tiny bit of olive oil or spray into the pan to help it stick to the sides.
- In a bowl of a stand mixer, add ⅔ cup butter and 1 cup brown sugar and mix on high speed until light an fluffy (~3 minutes). Be sure to scrape the sides and get everything evenly incorporated.
- Add in each of 4 eggs, mixing thoroughly between each addition. Scrape sides of bowl as needed to keep mixture homogenous.
- Add in 2 tsp vanilla, 2 jars of Biscoff cookie butter, and ⅓ cup almond flour (or crushed Biscoff cookies). Mix until thoroughly combined.
- Add in ⅔ cup flour, 1 tsp salt, and 1 tsp baking powder. Mix until just combined and no streaks remain.
- Scrape the batter into the prepared 9"x9" pan and sprinkle with a pinch or two of flaky sea salt. Bake for 60 minutes or until the edges are golden. Optionally, add another sprinkle of flaky sea salt at around the 40 minute mark.
- Serve warm (pop into the microwave for 10-20 seconds to reheat) and top with vanilla ice cream, if you so choose! Store in an airtight container for up to a week.
