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Chewy Biscoff blondies dessert bars with cookie butter topping.

Biscoff Blondies Chewy Cookie Butter Dessert Bars

These chewy blondies are swirled with rich Biscoff cookie butter and topped with crushed Biscoff cookies, delivering a delightful dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted or salted butter, melted Use at room temperature for flavor.
  • 1 cup brown sugar Adds moisture and a caramel note.
  • 1 cup granulated sugar Balances sweetness and texture.
  • 2 large eggs Bind the batter and contribute to a chewy crumb.
  • 1 teaspoon vanilla extract Enhances overall flavor.
Dry Ingredients
  • 2 cups all-purpose flour Gives structure while keeping the blondies tender.
  • 1 teaspoon baking powder Helps the blondies rise slightly.
  • 1 teaspoon baking soda Also helps with rising.
  • 1/2 teaspoon salt Balances sweetness and enhances flavor.
Flavor Ingredients
  • 1 cup Biscoff cookie butter The main flavor element for swirls.
  • 1 cup crushed Biscoff cookies Add texture and a crunchy topping.

Method
 

Preparation
  1. Line a 9x13-inch pan with parchment paper, leaving an overhang for easy removal.
  2. Melt butter and whisk with brown and granulated sugar until smooth. Add eggs one at a time, whisking until shiny. Stir in vanilla.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
  4. Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
  5. Dollop and swirl Biscoff cookie butter into the batter for ribbons of flavor.
  6. Fold most of the crushed Biscoff cookies into the batter and spread it into the prepared pan. Top with reserved cookie crumbs.
  7. Bake for 25-30 minutes until a toothpick inserted comes out with a few moist crumbs.
  8. Cool in the pan for 15 minutes, then lift out using the parchment paper and cool completely on a wire rack.

Notes

Ensure to use room-temperature eggs for better mixing. Let the blondies cool fully for cleaner cuts. Store cooled blondies in an airtight container at room temperature for up to 3 days.