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    Home » Dessert » Bar

    Biscoff Blondies

    Published: May 27, 2022 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    close up of biscoff blondie leaning on a stack of blondies on a white surface

    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!

    plate full of pecan chocolate chip biscoff blondies on top of a blue linen on a white surface

    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.

    Jump to:
    • Ingredients
    • Instructions
    • More cookie butter recipes
    • Recipe Card
    • Recipe Ratings & Comments

    Ingredients

    You'll need:

    • 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.

    Instructions

    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.

    brown sugar and butter in a metal pot on a white surface with a blue linen

    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.

    cookie butter added to melted butter and sugar in a metal pot on a white surface with a blue linen

    Cool mixture for 5 more minutes. The mixture will look weird, that is totally fine!

    biscoff cookie butter whisked into butter and sugar on a white surface with a blue linen

    Then whisk in the eggs and vanilla. 

    eggs added to wet ingredients in a metal pot on a white surface with a blue linen
    wet ingredients nice and smooth in a metal pot on a white surface with a blue linen

    In a medium bowl whisk together flour, salt, baking soda, and baking powder. 

    dry ingredients whisked together on a white surface with a blue linen

    Add dry ingredients to the wet mixture and mix until just combined. 

    dry ingredients folded into wet ingredients in a metal pot on a white surface with a blue linen

    Fold in chocolate chips and pecans. Pour batter into greased pan. 

    pecans and chocolate chunks added to biscoff blondie batter in a metal pot on a white surface with a blue linen

    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.

    biscoff blondies before and after baking on a white surface

    More cookie butter recipes

    When we tested this Biscoff Cheesecake Recipe my sister and I just about fell to the floor. Seriously such a fantastic dessert!

    Take your berry parfait to the next level by using homemade cookie butter granola!

    Pumpkin is enjoyed year-round at my house, this cookie butter pumpkin bread is a favorite!

    Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

    Print

    Recipe Card

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    close up of biscoff blondie leaning on a stack of blondies on a white surface

    Biscoff Blondies

    ★★★★★

    5 from 3 reviews

    Print Recipe
    Pin Recipe

    Chewy blondies filled with Biscoff Spread (cookie butter) chopped pecans and chocolate chunks, these Biscoff Blondies are off the charts!

    • Total Time: 45 minutes
    • Yield: 9-16 Brownies 1x

    Ingredients

    Units Scale
    • 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

    Instructions

    1. 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.
    2. 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. 
    3. In a medium bowl whisk together flour, salt, baking soda, and baking powder. 
    4. Add dry ingredients to the wet mixture and mix until just combined. 
    5. Fold in chocolate chips and pecans. Pour batter into greased pan. 
    6. 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.

    Equipment

    9X13 fat daddios pan

    9X13 Pan

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    oxo food scale

    OXO Kitchen Scale

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 15
    • Cook Time: 30
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: biscoff dessert recipes, blondie recipe with biscoff

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

    This post was originally published on March 21, 2012, as of March 2022 the post has been updated.

    close up of sides of biscoff blondies on a paper plate
    close up of biscoff blondies on a paper plate
    « Chocolate Mascarpone Frosting
    Chocolate Biscuit Cake »

    Reader Interactions

    Comments

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    1. Rebecca says

      July 18, 2020 at 6:32 am

      When do the vanilla and eggs go in?? Recipe doesn’t say.
      I’ve added them as batter looked like crumble topping without so fingers crossed!!

      Reply
      • Elizabeth Waterson says

        July 19, 2020 at 7:00 pm

        Hi Rebecca, I am so sorry the whole instruction must have been deleted from the recipe card. You should have added it after the butter and sugars were mixed. I am so so sorry about that part missing. I would love to know if you had success or not. Thanks for reaching out. XX Liz

        Reply
    2. Nicole says

      April 04, 2022 at 7:48 pm

      This recipe is perfect! Every time I make it everyone loves! I’ve been baking for 35 years and this one is extra special! Thank you ❤️

      ★★★★★

      Reply
      • Elizabeth Waterson says

        April 07, 2022 at 8:06 am

        Thank you so much Nicole for the lovely 5-star review! I truly appreciate the support. Hope you have a lovely day! XX Liz

        Reply
    3. Jami says

      April 13, 2022 at 4:51 pm

      This recipe was a huge hit in my household! It was easy to make and we were able to freeze the bars individually in foil so we could have some on hand for the future. Would 10/10 make it again.

      ★★★★★

      Reply
    4. Kimmy says

      May 29, 2022 at 2:22 pm

      I have made these three times in the past three weeks, they are sooooo good! I love these blondies because they are not sickly sweet!!! One of my my all time favorite recipes now, thanks for sharing!!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 29, 2022 at 8:19 pm

        Hi Kimmy, thank you so much for the lovely review, you really do love these blondes, I love that!! Take care. XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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