Dessert

Biscoff Blondies Recipe

ByMaya Arden February 21, 2026February 21, 2026

Introduction

These Biscoff Blondies are a rich, buttery treat swirled with creamy Biscoff spread and studded with crunchy Biscoff biscuits and white chocolate chips. Perfectly soft with a slight chew, they make an irresistible snack or dessert for any sweet tooth.

The image shows a stack of square dessert bars arranged on a round white marble platter with black specks. Each bar has three distinct layers: the bottom layer is light yellow with visible white nut pieces embedded inside; the middle layer is a thin, smooth caramel-like brown; and the top layer is rough with a crumbly texture in a darker brown shade, scattered with cookie bits. The bars are stacked unevenly in the center of the platter, with a few crumbs and cookie pieces scattered around. In the background, there is a blurry red container and a wrapped cookie placed on a white marble surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g unsalted butter (melted)
125 g white granulated sugar

125 g light brown sugar
3 medium eggs

1 tsp vanilla extract
275 g plain flour

1 tbsp cornflour
200 g white chocolate chips
250 g Biscoff spread

100 g Biscoff biscuits (chopped)

Instructions

Step 1: Preheat your oven to 180°C (160°C fan) and line a 9×9 inch square baking tin with parchment paper.
Step 2: In a large bowl, combine the melted butter with both sugars. Beat until the mixture is smooth.

Step 3: Add the eggs and vanilla extract to the bowl and beat again until fully incorporated and smooth.
Step 4: Stir in the plain flour and cornflour until you have a thick, blondie batter. This won’t take long to come together.
Step 5: Fold in the white chocolate chips gently to distribute throughout the batter.

Step 6: Pour the batter into the prepared tin and spread it out evenly. Dollop spoonfuls of the Biscoff spread over the top and lightly swirl it through the blondie batter with a knife.
Step 7: Sprinkle the chopped Biscoff biscuits evenly over the surface.
Step 8: Bake in the oven for 25 to 30 minutes, or until there is a slight wobble in the center when you gently shake the tin.

Step 9: Allow the blondies to cool completely in the tin or on a wire rack before slicing.
Step 10: For best texture, you can chill the blondies in the fridge for an hour before serving. Enjoy!

Tips & Variations

Use softened unsalted butter and melt gently to avoid cooking the butter, which can affect texture.

Swirling the Biscoff spread gently creates beautiful marbling but be careful not to mix it fully in for best effect.
Try adding chopped nuts like walnuts or pecans for extra crunch.
If you prefer a gooier center, reduce baking time slightly; for firmer blondies, bake a few minutes longer.

White chocolate can be replaced with milk or dark chocolate chips if desired.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. If chilled, bring them to room temperature or warm slightly before serving to soften the texture. They can also be frozen for up to 2 months—defrost overnight in the fridge.

How to Serve

Several square dessert bars are stacked on a round white terrazzo-style plate placed on a white marbled surface. Each bar has three clear layers: the bottom layer is a thick pale yellow base with small white chunks embedded, the middle layer is a thin smooth caramel brown, and the top layer is a crumbly textured biscuit in a medium brown shade, sprinkled unevenly with some larger biscuit pieces. Loose biscuit crumbs are scattered around the plate and on the surface. At the bottom edge of the image, a rectangular packet of Lotus Biscoff biscuit with red and white packaging is visible. In the background, a blurred jar with a red label can be seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit any additional salt in the recipe to avoid an overly salty taste.

Why do the blondies need a slight wobble when baking?

A slight wobble indicates the blondies are moist and fudgy inside. Overbaking will result in dry, cakey blondies, so it’s important to check texture before removing from the oven.