Description
These Biscoff Blondie Bars are rich, chewy, and loaded with the signature caramelized flavor of Biscoff cookies and spread. With warm spices like cinnamon, nutmeg, and cloves, these blondies offer a delightful twist on the classic recipe, perfect for satisfying sweet cravings with a unique, buttery crunch.
Ingredients
Dry Ingredients
- 1 ½ cup all-purpose flour
- 1 ¾ teaspoon table salt (or fine sea salt)
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 8 Biscoff cookies (roughly chopped)
Wet Ingredients
- 1 ¼ cups brown sugar (dark or light; packed)
- ½ cup oil (any neutral oil like canola)
- 2 eggs (room temperature)
- 1 tablespoon vanilla paste
Toppings
- ½ cup Biscoff spread (warmed in microwave for about 20 seconds until liquidy)
- 6 Biscoff cookies (roughly chopped)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (177°C). Spray an 8×8-inch metal baking pan lightly with cooking spray and line it with parchment paper, ensuring the paper extends over the edges for easy removal later.
- Mix wet ingredients: In a large mixing bowl, add 1 ¼ cups of packed brown sugar. Break up any clumps with your hands or a silicone spatula. Then add ½ cup neutral oil, 2 room temperature eggs, and 1 tablespoon vanilla paste. Whisk or stir until the mixture is smooth and well combined.
- Add dry ingredients: To the wet mixture, add 1 ½ cups all-purpose flour, 1 ¾ teaspoons table salt, ¾ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and 8 roughly chopped Biscoff cookies. Mix gently but thoroughly until there are no visible dry spots and the batter is uniform.
- Prepare batter in pan and add toppings: Pour the blondie batter into the prepared baking pan. Use a spatula to spread it evenly. Drizzle the warmed ½ cup Biscoff spread on top in a zigzag or random pattern. Sprinkle the remaining 6 roughly chopped Biscoff cookies evenly over the batter to add texture and flavor on top.
- Bake the blondies: Place the baking pan in the preheated oven and bake for 35 to 40 minutes. To check for doneness, insert a toothpick into the center; it should come out mostly clean but with a few moist crumbs clinging. This ensures the blondies stay chewy rather than dry.
- Cool the bars: Remove the blondies from the oven and allow them to cool completely in the pan on a wire rack for about one hour. Cooling fully allows the blondies to set, shifting from a cakey texture when warm to a chewy consistency when fully cooled.
- Cut and serve: Once cooled, lift the blondies out of the pan using the parchment paper edges. Cut into 16 equal squares with a sharp knife. Serve and enjoy these deliciously chewy, flavor-packed Biscoff blondie bars!
Notes
- Make sure eggs are at room temperature to help create a smooth batter.
- Warming the Biscoff spread makes it easier to drizzle over the batter.
- Use parchment paper for easy removal of the blondies from the pan.
- Do not overbake; baking just until a few moist crumbs remain ensures a chewy texture.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For an extra touch, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
