Biscoff Blondies

Name: Biscoff Blondies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 200 g Butter (melted); 125 g Golden Caster Sugar; 125 g Light Brown Sugar; 2 Eggs (at room temperature); 2 tsp Vanilla Extract; 275 g Plain Flour; 100 g Dark Chocolate Chips (or use white or milk chocolate chips instead); 120 g Fudge Mini's (or other chocolate candy); 125 g Biscoff Spread (melted); 1 Lotus Biscoff Biscuit (crushed into small crumbs (optional))

Jump to Recipe

Easy and delicious Biscoff blondies studded with chocolate-coated fudge pieces, chocolate chips and swirled with caramelised Biscoff spread. These beauties are out of this world tasty!

Would you like to save this?

We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!

This site is protected by the Google Privacy Policy and Terms of Service apply.

What can I say about these amazing blondies? They're fudgy, dense, utterly delicious, and they promise to satisfy any Biscoff addict's cravings!

Have you seen my no-bake Biscoff Rocky Road recipe? Another must make for biscoff lovers!

Jump to:

✔️ Why should you try it?
🥘 Ingredients
🔪 Instructions
💭 Top tips
🍴 Serving suggestions
📖 Variations
🥡 Storage
❓ FAQS
😋Related recipes
Recipe
💬 Comments

✔️ Why should you try it?

Dense and fudgy blondies.
Easy to make.
Can be frozen.
Perfect for Biscoff lovers.

🥘 Ingredients

Biscoff Spread - I use the smooth spread as I find it swirls better than the crunchy spread. It's always best to soften it in the microwave a little bit before using.
Butter - you can use both unsalted or salted butter in these blondies. The butter needs to be melted so I pop it in the microwave in 10-20 second bursts.
Sugar - I use a combination of light brown sugar and golden caster sugar. For a denser blondie, use all brown sugar.
Eggs - 2 large free-range eggs at room temperature.
Flour - plain flour is needed as no rising agent is required.
Chocolate Coated Fudge - I used fudge mini's but you could swap for mars bar mini's or leave out altogether.
Chocolate Chips - dark chocolate chips complement the super sweet Biscoff spread, but if you prefer a less intense flavour, use milk or white chocolate chips.
Vanilla Extract - make sure you use a good quality extract and not vanilla essence.
Biscoff Biscuit - an optional extra for sprinkling on top of the baked blondie to add a nice crunch.

🔪 Instructions

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

One: Cream together the melted butter and sugars until pale and creamy.

Two: Beat in the eggs and vanilla extract.

Three: Mix in the flour.

Four: Add the fudge mini's and chocolate chips and stir until everything is combined.

Step by step photo instructions for making Biscoff blondies part 1.

Five: Spoon the blondie mixture into a small brownie tin or 20 x 20cm square baking tin.

Six: Soften the Biscoff spread in the microwave for 10 seconds then dollop it onto the top of the blondie mixture.

Seven: Use a skewer to make a swirling pattern on top, then bake in the oven for 30-35 minutes.

Eight: As an optional extra sprinkle over a crushed Lotus Biscoff cookie for added crunch and texture.

Step by step photo instructions for making Biscoff blondies part 2.

💭 Top tips

Make them extra fudgy by using all light brown sugar instead of half caster sugar and half brown sugar.
Test to see if they are cooked by inserting a skewer into the middle of the blondies. If it comes out clean they are ready!
Cool completely in the tin before cutting into squares (preferably overnight). A sneaky trick that I employ (because sometimes I just can't wait for them to cool down) is to pop them in the freezer for 30 minutes before slicing!
Melt the Biscoff spread for 10 seconds in the microwave before dolloping on top of the blondie batter to make swirling easier.

🍴 Serving suggestions

Great on their own with a glass of milk or cup of tea, or why not serve them warm with honeycomb ice cream for a delicious pudding?

📖 Variations

Replace the dark chocolate chips with milk or white chocolate chips for a more mellow flavour.
For added crunch, sprinkle over a crushed Lotus Biscoff biscuit once the brownies are out of the oven.
Use crunchy Biscoff spread if you prefer.
Swap the Biscoff for Nutella and make Nutella blondies! You might also like my pumpkin blondies recipe.

Cut blondies on a wooden board with a glass of milk in the background.

🥡 Storage

The Biscoff blondies can be stored in an airtight container for up to 5 days. They can also be frozen for up to 3 months. Simply store in layers separated by nonstick baking paper (to prevent them from sticking together) in a freezer-safe container.

❓ FAQS

What is Biscoff spread?

Biscoff is a cookie butter spread made primarily from speculoos cookie crumbs, oil, flour, and sugar. The ingredients are mixed until it becomes spreadable. In many European, it is a common alternative to peanut butter and chocolate spreads.

Is Biscoff spread vegan?

Yes, Biscoff Spread and Biscuits are vegan. Ingredients are subject to change so it's always worthwhile double-checking before using.

😋Related recipes

More delicious Biscoff recipes to try!

Check out these delicious bars and brownies from the Effortless Foodie kitchen!

Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!

Recipe

Print Pin

5 from 10 votes