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!
What can I say about these amazing blondies? They’re fudgy, dense, utterly delicious, and they promise to satisfy any Biscoff addict’s cravings!
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✔️ 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.
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.
💭 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!
🥡 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 non stick baking paper (to prevent them from sticking together) in a freezer safe container.
❓ FAQS
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.
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!
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Recipe
Biscoff Blondies
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)
Instructions
- Preheat the oven to 180°c (160 fan/ 350F/ gas 4) and line a small brownie tin or 20cm square baking tin with baking paper.
- Cream together the melted butter and sugars until pale and fluffy.
- Beat in the eggs and vanilla extract.
- Mix in the flour until the mixture is combined.
- Stir through the chocolate chips and fudge mini's.
- Spoon into the prepared tin.
- Melt the Biscoff spread for 10-20 seconds in the microwave then dollop spoonfuls on top of the blondie.
- Use a skewer to make a swirling pattern.
- Bake for 30-35 minutes. Take the tin out of the oven and sprinkle over the cookie crumbs if using. Leave to cool completely before cutting into squares. It's best to leave it overnight.
Notes
- 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 cutting!
- Melt the Biscoff spread for 10 seconds in the microwave before dolloping on top of the blondie batter to make swirling easier.
- Replace the dark chocolate chips with milk 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!
Jess
I am obsessed with Biscoff. So glad I have these blondies to satisfy my cravings.
Rosemary
Yum, these blondies look divine. I’m a huge fan of fudge and I look forward to making these. Incredibly tempting!
Maria
I eat Biscoff cookie butter by the spoon. Straight from the jar. And I couldn’t find a reason why I shouldn’t give this recipe a try!
Beth Sachs
You’ll love it Maria!
Claudia Lamascolo
these sound wonderful! I need biscoff blondies is a genius Idea!
Lima Ekram
I love Biscoff recipes! Looks very tasty!
Katherine
Biscoff in blondies is an absolute dream!
Claudia Lamascolo
I have made these twice since I saw them on here and they are fantastic!
Beth Sachs
So glad you enjoyed them Claudia, they are really addictive aren’t they!
Jacqueline Meldrum
Oh those look lush Beth. My son would go mad for these!
Dannii
I am obsessed with anything Biscoff, so I will definitely be giving these a try.