If you have a soft spot for sweet treats that combine a rich, buttery base with the irresistible spice and caramel notes of cookie butter, then prepare yourself for pure joy with these Gooey Biscoff Blondies Bliss. Combining a luscious layer of Lotus Biscoff spread nestled between layers of perfectly tender, crinkly-topped blondie batter, this recipe is a total game-changer. The texture is wonderfully gooey in the center, with a delightful crunch on top if you choose to add chopped Biscoff cookies. It’s a truly decadent yet easy-to-make dessert that feels like a warm hug on a plate, and I can’t wait to share every detail with you!

Gooey Biscoff Blondies Bliss - Recipe Image

Ingredients You’ll Need

This recipe calls for just a handful of simple ingredients, each playing a vital role in crafting those dreamy Gooey Biscoff Blondies Bliss. From the silky buttery richness to the sweet and spiced cookie butter spread, these essentials come together to create an unforgettable balance of flavor and texture.

¾ cup (225 g) Lotus Biscoff Spread: The hero of the recipe, delivering that signature caramelized spice and gooey richness.
¾ cup (158 g) butter, melted: Provides the moist, tender crumb and a buttery backbone; can be regular or vegan.
¾ cup (150 g) light brown sugar: Adds sweetness and a subtle molasses note for depth.
¾ cup (150 g) granulated sugar: Balances sweetness and helps create that crinkly, glossy top.
2 eggs: Bind the ingredients together and contribute to the blondie’s chewy structure.
1½ teaspoons vanilla extract: Enhances and rounds out the sweetness with a warm aroma.
1½ cup (188 g) all-purpose flour: Provides structure; be sure to measure properly for best results.
¾ teaspoons salt: Amplifies all the flavors and balances the sweetness perfectly.
4-5 Lotus Biscoff cookies, roughly chopped (optional): Adds crunch and an extra layer of Biscoff goodness on top.

How to Make Gooey Biscoff Blondies Bliss

Step 1: Prepare the Biscoff Layer

Start by cutting a piece of parchment paper to fit your 8×8 inch baking pan with some edges hanging over for easy removal. Spread the Lotus Biscoff spread evenly on this parchment in the shape of the pan, then freeze it while you mix the batter. This step creates that luscious, gooey middle layer that makes the Gooey Biscoff Blondies Bliss so special.

Step 2: Mix the Batter

Preheat your oven to 350°F and line your pan with parchment paper as before. Melt the butter, then whisk it together with both sugars until the mixture is thick and pulls away cleanly from the bowl sides, a crucial step to get that perfect texture. Add the eggs and vanilla, whisking just until combined for a tender crumb.

Step 3: Incorporate the Dry Ingredients

Add the flour and salt to your wet mixture, using the whisk to stir just until combined—no over-mixing here. The batter should be thick but smooth, ready to create that fudgy, moist base that sets the Gooey Biscoff Blondies Bliss apart.

Step 4: Assemble the Layers

Pour half your blondie batter into the lined pan, then carefully lift the frozen Biscoff layer from the freezer and peel it off the parchment. Place it atop the batter, then cover with the remaining batter, smoothing the top evenly. For an extra special touch, sprinkle roughly chopped Biscoff cookies over the top for a crunchy, caramelized finish.

Step 5: Bake to Perfection

Bake your Gooey Biscoff Blondies Bliss for 30 to 40 minutes, starting to check with a toothpick at 30 minutes. The toothpick should come out with a few moist crumbs but no wet batter, and the top should be beautifully crinkly. Once done, cool completely in the pan before slicing to keep those layers intact and gooey in the middle.

How to Serve Gooey Biscoff Blondies Bliss

Garnishes

Consider dusting your blondies with a light sprinkle of powdered sugar or topping each square with a dollop of whipped cream or a scoop of vanilla ice cream. These add-ons contrast beautifully with the rich, spiced cookie butter flavor of the Gooey Biscoff Blondies Bliss, enhancing each bite.

Side Dishes

A warm cup of coffee or a chilled glass of milk pairs perfectly with this dessert, balancing the sweetness and enriching the overall experience. For an adult twist, a splash of coffee liqueur or a creamy Irish cream can make for a decadent pairing.

Creative Ways to Present

Slice your blondies into bite-sized squares and serve them on a colorful platter for a party, or layer them with fresh berries and whipped cream in a glass for a stunning dessert trifecta. Wrapping individual squares in parchment paper tied with twine also makes a charming gift that friends and family will adore.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Gooey Biscoff Blondies Bliss in an airtight container at room temperature for up to three days. If you want to store them longer, refrigeration will keep them moist but may firm up the texture slightly.

Freezing

For longer storage, wrap individual blondie squares tightly in plastic wrap and freeze in a sealed container or freezer bag. They maintain their gooey texture wonderfully and can be frozen for up to two months.

Reheating

To bring back that freshly baked warmth and gooeyness after freezing, allow the blondies to thaw at room temperature, then warm gently in the microwave for 15-20 seconds. This quick step revives the texture and makes your Gooey Biscoff Blondies Bliss taste just like fresh from the oven.

FAQs

Can I use a different cookie butter spread?

Absolutely! While Lotus Biscoff Spread is classic for this recipe, other Speculoos cookie butters work just fine and bring their own unique flavor nuances.

What if I don’t have an 8×8 inch pan?

You can use a slightly larger or smaller pan, but bake time may vary. Start checking around 25 minutes for smaller pans or add a bit more time for larger pans.

Do I need to use both light brown and granulated sugar?

Yes, mixing the two sugars gives the blondies the perfect balance of moistness, sweetness, and that lovely shiny crinkle top.

Can this recipe be made vegan?

To make these blondies vegan, use a plant-based butter and substitute the eggs with flax eggs or another egg replacer. The texture might be slightly different but still delicious.

Why is the Biscoff spread frozen before baking?

Freezing the Biscoff layer helps it stay distinct within the blondie layers, creating that signature gooey center without mixing into the batter completely.

Final Thoughts

There is something so utterly satisfying about biting into a batch of Gooey Biscoff Blondies Bliss—where crispy edges meet a melty, sweet, cookie butter center. This recipe is a joyful celebration of texture and flavor that’s easy enough for a weeknight treat but special enough for guests. I truly hope you enjoy making and sharing these glorious blondies as much as I do; they have quickly become a beloved staple in my kitchen and will no doubt find a happy place in yours too!

Gooey Biscoff Blondies Bliss

Print Recipe

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These Biscoff Blondies feature a luscious layer of Lotus Biscoff spread sandwiched between a soft, chewy blondie base topped with a signature crinkle crust. With just 9 ingredients and no mixer required, this easy-to-make dessert combines the rich caramelized flavor of Biscoff cookies with a buttery, tender bite perfect for sharing.

Author: Mari
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: 45-55 minutes
Yield: 12 blondies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Biscoff layer: Cut a piece of parchment paper to fit an 8×8 inch square baking pan with some overhang on all sides. Place it in the pan and fold the overhanging edges to crease it into a square shape. Remove the parchment from the pan, place it on a flat surface like a cutting board, and spread the Lotus Biscoff spread evenly in the shape of the pan. Freeze this layer while preparing the blondie batter.
Preheat and line pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving overhangs to easily lift out the baked blondies later.
Melt the butter and combine sugars: Melt the butter in the microwave or on the stovetop. Transfer the melted butter to a medium bowl, then whisk in the light brown sugar and granulated sugar until the mixture forms a thick paste that pulls cleanly from the side of the bowl.
Add eggs and vanilla: Whisk in the eggs and vanilla extract until fully incorporated.
Add dry ingredients: Sift or add the all-purpose flour and salt into the wet mixture, then gently whisk until just combined. Avoid overmixing to keep the blondies tender.
Layer the batter and Biscoff spread: Pour half of the blondie batter into the prepared pan and spread evenly. Remove the frozen Biscoff spread layer from the freezer, carefully peel it off the parchment paper—it should come off easily or freeze a bit longer if needed. Place the Biscoff layer atop the batter in the pan.
Add remaining batter and optional topping: Pour the remaining blondie batter over the Biscoff layer and smooth to an even layer. Sprinkle roughly chopped Biscoff cookies on top if desired for extra crunch and flavor.
Bake: Bake in the preheated oven for 30-40 minutes. Begin checking at 30 minutes by inserting a toothpick into the center—look for a few moist crumbs attached but no wet batter. The top should have a crinkly texture.
Cool and serve: Let the blondies cool completely in the pan before lifting them out using the parchment overhang. Slice into 12 squares and enjoy!

Notes

Measuring Flour: Use a kitchen scale for accurate measurement or the scoop and level method to avoid dense blondies.
Freezing the Biscoff spread layer ensures it holds together as a distinct layer and doesn’t blend into the batter during baking.
Checking doneness early helps prevent overbaking which can dry out the blondies.
Optionally add crushed Biscoff cookie pieces on top for added texture and flavor boost.