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Biscoff Blondies Recipe Easy Perfect Cookie Butter Topping Guide

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These Biscoff blondies feature a chewy, buttery base topped with a creamy, spiced cookie butter swirl, perfect for any occasion and easy to make in under 40 minutes.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter, melted
  • 1 cup (200g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (125g) Biscoff cookie butter

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Melt the butter in a microwave-safe bowl or on the stove over low heat. Let it cool slightly.
  3. In a large bowl, whisk together the light brown sugar and granulated sugar. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  4. Slowly pour in the melted butter while whisking continuously until the batter is thick and shiny.
  5. In a separate bowl, sift together the flour, baking powder, cinnamon, and salt.
  6. Fold the dry ingredients gently into the wet mixture using a rubber spatula until just combined. Do not overmix.
  7. Pour the batter evenly into the prepared pan and smooth the top.
  8. Warm the Biscoff cookie butter in a microwave-safe bowl for 20-30 seconds until soft but not liquid. Drizzle or spoon over the batter and swirl gently with a knife or skewer to create a marbled effect.
  9. Bake for 25-30 minutes, checking at 25 minutes with a toothpick. It should come out with a few moist crumbs but no wet batter.
  10. Cool completely in the pan on a wire rack for at least 1 hour before cutting to ensure chewy, tender blondies.

Notes

Use unsalted butter to control salt levels. Warm cookie butter gently to swirl easily. Do not overmix batter after adding flour to keep blondies tender. Cool completely before cutting to avoid crumbling. For gluten-free, substitute flour with 1:1 gluten-free baking flour. For dairy-free, use coconut oil and dairy-free cookie butter.

Nutrition

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