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

Biscoff Blondies

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


Units Scale
  • 10 Tablespoons Salted Butter
  • 1 1/2 cups Light Brown Sugar
  • 1 cup Biscoff spread
  • 2 Large Eggs + 1 Large Egg Yolk
  • 2 Teaspoons Pure Vanilla Extract
  • 1/2 Teaspoon Salt
  • 2 cups All-Purpose Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 1/4 cup Chocolate Chips or Chocolate Chunks
  • 1 cup Toasted Pecans, Chopped


  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.
  • 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

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