Biscoff Blondie

Delicious Biscoff blondies made with white chocolate chips, Biscoff spread, and Biscoff cookies: A treat that will make your customers come back for more


For 12 servings
  • 12 Biscoff biscuits + extra for topping
  • 200 g Biscoff biscuit crumbs
  • 300 g + 500 g (for topping) Biscoff spread
  • 186g unsalted butter
  • 336g caster sugar
  • 0,8 tsp salt
  • 5 eggs
  • 500 g flour
  • 8 g baking powder
  • 120g white chocolate (chopped or chips)

Prepare in 11 steps

  • 1

    Preheat the oven to 170°C (340°F) and line a baking tin with parchment paper.

  • 2

    Measure the butter and put on the fire over medium heat. Stir until melted, take off the fire, add the 300gr of Biscoff spread and mix well. 

  • 3

    In the bowl of a standing mixer, mix the sugar and eggs until a homogenous and fluffy mixture.

  • 4

    With the mixer still running on slow, pour in the melted butter and Biscoff mixture and mix until combined well.

  • 5

    Sieve the flour and baking powder over the mixture and add a pinch of salt, mix gently with a spatula until everything is well combined.

  • 6

    Now add the Biscoff cookie crumbs and the chopped white chocolate, mix gently until well combined.

  • 7

    Transfer the batter to the lined baking tin and smoothen it with a spatula.

  • 8

    Bake the blondies for 25-30 minutes in the oven. The middle should still have a slight ‘wobble’.

  • 9

    Let it cool down in the tin. Once cooled down, you can put it in the fridge for another 1 or 2 hours to cool down completely.

  • 10

    Remove from the fridge and the baking tin and smear a thick layer of Biscoff spread on top.  

  • 11

    Decorate with Biscoff biscuit crumbs and top off the individual serving pieces with a whole biscuit.

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