These chewy biscoff blondies are made using both biscoff spread and biscoff cookies. They’re the ultimate gooey and buttery bar with little bits of crunch in every bite.
Chewy biscoff blondies are a perfect easy blondie recipe that tastes like you’ve been slaving away in the kitchen all day, but in reality you threw them together in less than thirty minutes time. Only one bowl needed, and I know no one every complains about an easy clean up.
If you’re looking for other simple treats that can be made in less than an hours time you should try my chai blondies with cinnamon chips, my snickerdoodle cookies, or my baked funfetti donuts. Because sometimes we don’t have all day to bake, or any notice that a bunch of teenagers are showing up at our house. I speak from experience!
WHY YOU WILL LOVE THESE
QUICK & EASY- These blondies can be made in a half hour and you only need one bow.
CHEWY & CRISPY- The blondie itself is so chewy and fudgy, but the added cookies on top give the perfect crunch.
STAY FRESH- I always love blondies because they’re so buttery that they stay fresh for a long period of time. And they freeze so well too!
INGREDIENT NOTES-
- Butter- The butter will be melted, but doesn’t need to be cooled because you’re going to mix the biscoff spread right in.
- Biscoff Spread- You can find this spread at most local grocery stores, or Trader Joes sells a cookie butter that will also work great.
- Eggs- Allow them to get to room temperature before starting to mix. If in a rush set eggs in a bowl with some room temperature water for about 5 minutes.
- Cinnamon- Because biscoff spread is already filled with warm spices, we’re going to play off that and add a bit more warmth.
- Flour- If you have a scale use it for measuring. If you don’t lightly spoon flour into a measuring cup. You are’t using a lot of flour for these, and over measuring will result in a cake like bar.
- Biscoff Cookies- These cookies can also be found at most local grocery stores, Costco, and Trader Joe’s sells a version also. Breaking them into pieces bug and small allows for some cookie in almost every bite.
STEP BY STEP INSTRUCTIONS
Here’s how to make these easy blondie bars!
STEP 1: Prep. Preheat oven to 350 F, and line a 8×8 baking pan with cooking spray and parchment paper.
STEP 2: Wet Ingredients. In a medium bowl, whisk together melted butter and biscoff spread until smooth. Whisk in brown sugar until combined. Add egg, yolk and vanilla and mix until combined.
STEP 3: Dry Ingredients. Stir in baking powder, salt, cinnamon and flour.
STEP 4: Pan. Pour into prepared baking pan and smooth with a spatula to make even for baking. Top with broken biscoff cookies. I like to have all different sizes.
STEP 5: Bake. Bake for 22-25 minutes or until golden brown all along the top, and edges pull away from the pan. Allow to cool before serving.
EXPERT BAKING TIPS
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Make sure not to overtake these. Blondies go from being a chewy and fudgy texture to being cake like pretty quick.
This recipe can easily be doubled and baked in a 9×13 pan. Just add a few minutes onto your baking time and check them from there.
FAQ
The best way to tell is when the edges start to brown and begin pulling away from the pan. You can also stick a toothpick into the center and make sure that it comes out clean.
Most local groceries stores will sell it right next to the peanut butter. Target also sells it.
Unfortunately, biscoff spread is not gluten free and so these blondies cannot be made gluten free.
HOW TO STORE
These chewy biscoff blondies can be stored in an air tight container for 3-4 days on the counter. They can also be kept in the fridge if you prefer to eat them cold.
FREEZING
Blondies are perfect for freezing. If stored in an air tight container they will stay fresh for 3-4 months. I even enjoy eating mine right out of the freezer because they are so gooey they don’t turn rock hard frozen.
OTHER BLONDIE RECIPES TO TRY
White Chocolate Raspberry Blondies
Brown Butter Salted Toffee Blondies
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
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Chewy Biscoff Blondies
Ingredients
- 6 tbsp butter melted and cooled
- ⅓ cup biscoff spread aka cookie butter
- 1 cup brown sugar
- 1 large egg room temp
- 1 large egg yolk room temp
- 1 tsp vanilla
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup all-purpose flour
- 8-10 biscoff cookies for topping
Instructions
- Preheat oven to 350 F, and line a 8×8 baking pan with cooking spray and parchment paper.
- In a medium bowl, whisk together melted butter and biscoff spread until smooth. Whisk in brown sugar until combined.
- Add egg, yolk and vanilla and mix until combined.
- Stir in baking powder, salt, cinnamon and flour.
- Pour into prepared baking pan and smooth with a spatula to make even for baking. Top with broken biscoff cookies. I like to have all different sizes.
- Bake for 22-25 minutes or until golden brown all along the top, and edges pull away from the pan. Allow to cool before serving.
These were so incredible! The cookie baked into the bar was really a great combination with a little crunch and chewy goodness! Outstanding flavor! Big hit!
The perfect combo of flavor and chew!! Was hard to not sit and eat the whole pan! These are a must try!