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Biscoff Blondies: The Ultimate One-Bowl Sweet Treat

Biscoff blondies cut into squares showing fudgy texture with crushed Lotus cookies on top
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Rich, chewy blondies packed with Lotus Biscoff cookie butter and crushed cookies. One-bowl recipe that’s simple to make.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) light brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (280g) smooth Biscoff cookie butter spread
  • 10–12 Lotus Biscoff cookies, crushed

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until well combined.
  4. Whisk in eggs one at a time, then add vanilla extract.
  5. Gently fold in Biscoff cookie butter spread until just combined. Do not overmix.
  6. Add dry ingredients and fold with spatula until just combined. Batter will be thick.
  7. Pour batter into prepared pan and spread evenly.
  8. Dollop additional Biscoff spread over top and swirl with a knife. Sprinkle with crushed Biscoff cookies.
  9. Bake for 22-26 minutes, until toothpick comes out with moist crumbs but no wet batter.
  10. Let cool completely in pan on wire rack for at least 1 hour before lifting out and cutting into squares.

Notes

  • Do not overbake. Blondies will continue to set as they cool. Overbaking results in dry, crumbly texture.
  • Use room temperature eggs for smoother batter. Spoon and level flour for best results.
  • Store in airtight container at room temperature for 4 days or refrigerate up to 1 week.

Nutrition

Find it online: https://www.benefitiany.com/biscoff-blondies/