Biscoff Blondies
I absolutely love Biscoff anything. Since I’ve been making all sorts of different blondie variations, I figured why not make a biscoff one. With pieces of biscoff cookie baked into a thick and rich batter, topped with biscoff ganache. Absolute perfection in every level.
You’re going to love these blondies because…
They’re soft, rich, and full of that signature Biscoff flavor.
- The crumb is dense and gooey without being underbaked
- White chocolate keeps the texture soft and stable
- Biscoff cookies melt slightly into the batter
- The ganache adds a creamy, spiced finish
- They slice cleanly but stay soft in the center
Key Ingredients & Why I Use Them
White chocolate: This is the base I keep coming back to across all my blondie variations—whether it’s these, my cookies and cream blondies, or even my almond croissant blondies. It gives structure without making them dry.
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Butter: Melted with the chocolate, it creates a rich base and helps the blondies stay soft.
Granulated sugar: Keeps the texture chewy with slightly crisp edges.
Eggs + extra yolk: The extra yolk is something I’ve kept consistent across all my blondie recipes, including my coffee blondies. It’s what gives that soft, dense texture.
Biscoff cookies: I chop them into small pieces so they distribute evenly. They soften as they bake and add flavor throughout.
Biscoff butter: Used in the ganache, it adds that creamy, spiced flavor without overwhelming the texture.
How to make these blondies
As with any of my biscoff recipes like Biscoff Cheesecake, or Biscoff Cake, here are the step-by-step instructions. Follow along with me!
Step 1: Prep and melt the butter with the chocolate
Preheat the oven to 350ºF (or 325ºF if your oven runs hot or is convection/gas). Line an 8×8-inch metal pan with parchment paper. I don’t use glass here—it tends to bake unevenly.
Next, I combine the butter, biscoff paste, and white chocolate in a bowl and melt them together in the microwave in 15–30 second increments, stirring in between. You can also use a double boiler. I just make sure everything is smooth before moving on.
Step 2: Add the sugar
I whisk in the sugar. The mixture might look slightly separated—that’s normal.
Step 3: Add the eggs and vanilla
I add the eggs one at a time, whisking between each addition. Then I add the extra yolk and vanilla.
This is when the batter becomes smooth and glossy.
Step 4: Add the dry ingredients
I fold in the flour and salt using a spatula. I stop mixing as soon as the flour disappears—overmixing is what makes blondies cakey instead of dense.
Step 5: Fold in the cookies
Add the chopped Biscoff cookies and gently fold them in.
Step 6: Bake & cool
Spread the batter evenly in the pan and bake for about 35 minutes. I look for set edges and a top that no longer looks wet. A toothpick should come out without raw batter, but a few moist crumbs are perfect.
If the top browns too quickly, I loosely cover it with foil.
Let the blondies cool before adding the ganache. This helps everything set properly.
Step 7: Make the Biscoff ganache
Heat the heavy cream and Biscoff butter together until very hot (about 175ºF, just before boiling).
Pour over the chopped white chocolate and let sit for 1 minute. Then whisk until smooth.
If the ganache is too thick, I add a bit of warm cream, a teaspoon at a time.
After about 10 minutes, it should be thick enough to spread.
Step 8: Drizzle over the blondies
Pour the Biscoff ganache over the cooled blondies and sprinkle with cookie crumbs.
Let it set for about 30 minutes before devouring!
Storage / Make Ahead
You can store these in an airtight container at room temperature for up to 2 days, or in the fridge for up to 6 days. I prefer them at room temperature, so I let them sit out for about 20 minutes before serving.
They also freeze well for up to 2 months.
Baking Tips
After working through a lot of blondie variations recently, these are the things that consistently matter most:
- Use a metal pan – glass gives uneven results
- Don’t overmix after adding flour
- Watch the bake time closely
- Let them cool before adding ganache
Most important: I always pull blondies when the center is just set. That’s been true across every version I’ve tested.
Variations
Once you have this base, you can take it in a few different directions—I’ve been doing this a lot lately.
- Skip the ganache for a simpler version
- Add white chocolate chunks for extra texture
- Add a pinch of espresso powder (similar to what I do in my coffee blondies)
FAQ
Yes, and I usually do. These actually improve after a few hours once the ganache has fully set. I often make them the day before and let them sit covered at room temperature.
This almost always comes down to overbaking or overmixing. I stop mixing as soon as the flour disappears, and I pull them from the oven when the center is just set. They should still feel slightly soft in the middle—they’ll firm up as they cool.
I look for set edges and a top that no longer looks wet. A toothpick should come out without raw batter, but a few moist crumbs are exactly what you want. If it comes out completely clean, they’re probably overbaked.
Yes. I’ve made these without the ganache and they’re still great. The ganache adds another layer of flavor and texture, but the blondie base stands on its own.
More Recipes You Might Like
If you like baking with Biscoff, you might also enjoy my Biscoff chocolate cheesecake for something rich and layered, my Biscoff cake for a lighter option, or my Biscoff brownies if you want something a bit more chocolate-forward. And if you’re in a blondie phase like I’ve been lately, my pistachio blondies, almond croissant blondies, and cinnamon roll blondies all use a similar base with completely different flavor profiles.
Let me know!
If you make these Biscoff Blondies, I’d love to hear how they turn out. Leave a comment below or tag me on Instagram so I can see your version.
Biscoff Blondies
Ingredients
- 1¼ cup chopped white chocolate 212 g
- ¾ cup Biscoff butter
- ½ cup unsalted butter 113 g
- ¾ cup white granulated sugar 150 g
- 2 large eggs
- 1 large yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour 255 g
- ¼ tsp salt
- 10 filled Biscoff cookies chopped small (100g) 100 g
Biscoff Ganache
- ¾ cup white chocolate, chopped 120g
- ⅓ cup heavy cream
- 2 tbsp Biscoff butter
- 5-6 crumbled Biscoff cookies
Instructions
- Pre-heat the oven to 350ºF. If your oven runs hot, or if it’s convection or gas, use 325ºF instead. Grease and line a 8×8” square pan with parchment paper. Don’t use a glass pan.
- To make the batter, mix the unsalted butter, Biscoff butter, and white chocolate in a large bowl. Place the bowl in the microwave or over a double boiler to melt it all together. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
- Add the granulated sugar to the melted chocolate/butter mixture.
- Whisk. The mixture will seem separated. That’s okay. Once you start adding the eggs, it will emulsify and come together.
- Add the eggs, one at a time, whisking until incorporated before adding the next egg.
- Add the final yolk along with the vanilla. Whisk to combine.
- Add the flour and salt to the bowl. Fold with a spatula.
- Add the chopped Biscoff cookies. Fold.
- Pour the batter in the prepared pan. Use a spatula to smooth it out.
- Bake the blondies in the oven for 35 minutes, until the blondies look set around the edges and on top. And a toothpick inserted in the blondies doesn’t come out with gooey batter stuck on it.
- If the blondies are browning too much on top, but the middle isn’t cooked yet, cover with aluminum foil to finish baking.
- Remove the blondies from the oven.
- Let them cool down.
Biscoff Ganache
- Heat up the heavy cream and the Biscoff butter until they reach 175ºF, or until very hot in the microwave, before it comes to a boil.
- Pour the hot cream mixture over the white chocolate. Cover and let sit for 1 minute.
- Whisk until the chocolate is completely melted. If the ganache is too thick, add warm heavy cream by the teaspoon to loosen the consistency a bit.
- After about ten minutes, it should be thick enough to spread. Pour over the cooled brownies. Sprinkle with cookie crumbs.
- Let it set for about 30 minutes. Then slice and serve.