Biscoff Blondies

overhead photo of biscoff blondies on a wooden board.

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Biscoff Blondies are rich, buttery, and make a delicious summer treat! You only need one bowl, 8 ingredients, and less than one hour to make these incredible cookie butter blondies. With four layers of batter, biscuits and creamy Biscoff spread these are one decadent dessert!


Units Scale
  • 150g Biscoff spread
  • 113g butter- melted
  • 250g light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 180g all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 16 Biscoff Lotus biscuits


  1. Take a sheet of parchment paper and use a pencil to trace the bottom of an 8x8 metal baking pan onto the paper. Flip the parchment over and evenly spread the Biscoff cookie butter into a square matching the shape you traced. Place into the freezer for at least 20 minutes before making the blondie batter.
  2. Preheat your oven to 350°F and line an 8x8 metal baking pan with parchment paper.
  3. In a large mixing bowl, stir together melted butter, brown sugar, eggs, and vanilla extract until well combined.
  4. To the wet ingredients, add in the flour, baking powder, and salt and gently fold in until just combined.
  5. Pour half of the blondie batter into the bottom of your prepared pan and spread it out into an even layer. Line 8 Biscoff Lotus Biscuits on top of the batter and then carefully lay your square of frozen cookie butter on top. Pour the remaining blondie batter over top of your middle layers and again, spread into an even layer to cover. 
  6. Place the 8 remaining Biscuits on the top and bake in the preheated oven for 26-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Let the cookie butter blondies cool completely before cutting into squares and serving.


  • Freeze your spread: In order to get that perfect square of Biscoff spread, you need to freeze it for at least 20-30 minutes. You'll know it's done when you can peel it off the parchment paper in one piece.
  • Room temperature ingredients: Except for the melted butter (and Biscoff square) everything else should be at room temperature for the best results.
  • Layer evenly: Take your time, don't rush. Evenly spread the batter, place the biscuits in rows, gently peel the cookie butter, just take your time!
  • Don't over bake: Cookie butter blondies are meant to be gooey, so don't over bake! Bake them until golden brown and a toothpick inserted into the center comes out clean.
  • Cool completely: Since they are gooey, and if you want clean cuts, you have to let them cool fully before cutting into squares
  • Storing: Keep leftovers in an airtight container at room temperature for up to 3 days or in the fridge for 1 week