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Biscoff Cookie Butter Blondie Recipe

Biscoff Cookie Butter Blondie Brownies

These chewy and moist blondies made with delicious Biscoff cookie butter spread are the best of both worlds, a soft cookie and a thick, rich, light-colored brownie.  
4.8 from 45 votes


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup butter (solid/chilled; salted or unsalted)
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 eggs lightly beaten
  • 2 teaspoons vanilla extract
  • 1/2 cup Biscoff cookie butter spread crunchy or smooth
  • 3 teaspoons butter (for greasing the pan)


  • 9 x 9 inch metal baking pan
  • parchment paper


  • Preheat the oven to 350 degrees F.
  • Preparing the Baking Pan - Grease a 9 x 9-inch metal baking pan with butter.
    Cut a piece of parchment paper so that there is enough excess to hang over the left and right side of the pan (these will be "handles" when removing the pan of blondies from the pan after they have cooled).
    Press the paper to the inside of the pan and smooth it out over the butter which should assist with keeping the paper attached to the pan.
    Set aside.
  • For the Batter - In a medium size bowl, add the flour, baking powder, baking soda and salt. Whisk and side aside.
  • Melt 3/4's of a cup of solid/chilled butter - In a large microwavable bowl, add the butter (3/4 cup of solid/chilled butter).
    Cover the bowl with a paper towel and in a microwave, melt the butter (about 30 to 40 seconds depending on how cold the butter is).
    After melting the butter in the microwave, if there are a few small pieces of unmelted butter left in the dish, just stir until they melt.
  • For the Butter Mixture - In a large bowl, add the melted butter and brown sugar. Stir together until incorporated.
  • To the butter mixture, add granulated sugar and stir until incorporated.
  • To the butter and sugar mixture, add the eggs and vanilla.
  • Beat with a mixer until smooth.
  • Add a couple large spoonfuls of the flour mixture to the butter mixture.
  • Use the slowest setting on a mixer to mix in the flour. Then repeat until all of the flour has been added and mixed in to form the batter.
  • Add the Biscoff cookie butter to the batter.
  • Using a spatula, fold it into the batter creating a "swirl" pattern.
  • Adding the Batter to the Prepared Baking Pan - Add the blondie batter to the prepared baking pan.
  • Use a spatula to spread the batter out evenly in the pan.
  • Baking the Blondies - Bake in a preheated oven (350 degrees F.) until the edges of the blondies start to turn golden brown and pull away from the inside edges of the pan (about 32 minutes).
  • Cooling the Blondies - Remove the pan from the oven on to a baking rack and let the blondies cool completely before cutting them.
    After the blondies have cooled completely, cut into the desired serving sizes and serve.




  1. A 9 x 9-inch metal baking pan is used so that the blondies will be thicker and chewier than they would be is using a 9 x 13 inch baking pan.
  2. I always use a metal pan when making this recipe.  Although I haven't tried this out for myself with this recipe generally, if substituting a 9 x 9-metal pan with a 9 x 9 ovenproof glass baking dish, the cooking temperature should be reduced by 25 degrees F. and the cooking time may be up to 10 minutes less with glass cookware (because glass doesn't heat up as quickly as a metal pan does but glass holds the heat longer).