Thick and chewy Biscoff Blondies are full of cookie butter, chopped pecans, and chocolate chunks. Everyone loves this easy blondie recipe! Step by step photos teach you how to bake these bars!
When I first posted this recipe it was March 2012, I had only started my love affair with cookie butter. Now I am head over heels in love. If you still do not know what Biscoff spread is please google it now and find the nearest place you can purchase it and GO NOW!
For me, it all started with Biscoff cookies. They are amazing little crisp delicious amazing cookies. (Yes, I said amazing twice in one tiny sentence) Imagine cookies crushed up and made into a spread with peanut butter-like texture. Viola BISCOFF SPREAD!!! IT IS FANTASTIC! I first came across this spread at my local Cost Plus World Market. I am so pathetic I could not even wait to get to the car before opening the jar. Sad, I know. I had this feeling that it would be amazing and boy was I right.
Now add Biscoff spread to blondies with chocolate and pecans...let's be honest you had me at cookie butter! These blondies are perfect. I probably ate half of the 9X13 pan myself.
Let's get to the recipe.
- Salted Butter. I prefer to use salted butter for the flavor if provides but you can use unsaltd and add a pinch more salt if you would like.
- Light Brown Sugar. The brown sugar has more moisture than granulated sugar, whichi results in a chewier, moister cookie bar!
- Biscoff Spread. The star of the show. You can use Biscoff Cookie Butter or Trader Joe's Cookie Butter. I prefer to use the creamy vs the crunchy.
- Large Eggs. You'll need two whole eggs and one additional egg yolk. The extra egg yolk adds extra richness and more chewy texture.
- Pure Vanilla Extract. Use the real stuff!
- Salt. The salt not only balances all the sweetness but also helps brighten the flavor profiles of all of the other ingredients.
- All-Purpose Flour. Make sure you measure properly. Too much or too little can drastically alter the texture of the bars.
- Baking Powder. This chemical leavening agent helps the bars rise.
- Baking Soda. This chemical leavning agent also helps the bars rise.
- Chocolate. You can use chocolate chips or chocolate chunks or a mix! Since the Biscoff spread is sweet on its own.
- Toasted Pecans. I prefer to always use toasted nuts, I find they have so much more flavor. I like a rough chop on the pecans.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Preheat the oven to 325F/163C and line a 9X13 pan with foil so that it overhangs and you will be able to remove the bars from the pan easily, set aside.
Melt butter and brown sugar together in a medium saucepan over medium heat. Once butter is just melted and the mixture is combined and smooth remove from heat. Let stand for 5 minutes, then add Biscoff spread.
Cool mixture for 5 more minutes. The mixture will look weird, that is totally fine!
Then whisk in the eggs and vanilla.
In a medium bowl whisk together flour, salt, baking soda, and baking powder.
Add dry ingredients to the wet mixture and mix until just combined.
Fold in chocolate chips and pecans. Pour batter into greased pan.
Bake for 25-30 minutes or until a toothpick inserted in the center of pan comes out clean.
Let cool then slice into bars, store any leftovers in an air-tight container for up to 5 days.
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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 10 Tablespoons Salted Butter
- 1 ½ cups Light Brown Sugar
- 1 cup Biscoff spread
- 2 Large Eggs + 1 Large Egg Yolk
- 2 Teaspoons Pure Vanilla Extract
- ½ Teaspoon Salt
- 2 cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 1 ¼ cup Chocolate Chips or Chocolate Chunks
- 1 cup Toasted Pecans, Chopped
- Preheat the oven to 325F/163C and line a 9X13 pan with foil so that it overhangs and you will be able to remove the bars from the pan easily, set aside.
- Melt butter and brown sugar together in a medium saucepan over medium heat. Once butter is just melted and the mixture is combined and smooth remove from heat. Let stand for 5 minutes, then add Biscoff spread. Cool mixture for 5 more minutes. Then whisk in the eggs and vanilla.
- In a medium bowl whisk together flour, salt, baking soda, and baking powder.
- Add dry ingredients to the wet mixture and mix until just combined.
- Fold in chocolate chips and pecans. Pour batter into greased pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center of pan comes out clean. Let cool then slice into bars, store any leftovers in an air-tight container for up to 5 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: biscoff dessert recipes, blondie recipe with biscoff
This post was originally published on March 21, 2012, as of March 2022 the post has been updated.