If you are a Biscoff fan, you genuinely need to make these gooey Biscoff blondies. They have a soft, chewy centre, pockets of melted white chocolate, a swirly layer of warm Biscoff spread and that lovely crunchy biscuit topping that makes every square feel a little bit special.
They are the kind of bake that looks far more impressive than the effort involved. Everything is mixed in one bowl, there is no need for a mixer, and you can have them in the oven in around 15 minutes. Perfect for a weekend treat, taking to a family get-together, sharing with friends or, in my case, “just cutting one little square” every time I walk through the kitchen.
The hardest part is waiting for them to cool before slicing. I know, I know… but chilling them for a little while gives you those lovely neat, bakery-style squares while still keeping the middle deliciously fudgy.
Why You’ll Love These Biscoff Blondies
These are not dry, cake-like blondies. They are soft, squidgy and slightly underbaked in the middle—in the very best way.
The brown sugar gives them a gorgeous caramel flavour, which works so well with the spiced, biscuit-like taste of Biscoff. White chocolate adds creamy little pockets throughout, while the crushed biscuits on top give you a bit of crunch.
They are also a brilliant recipe if you fancy filming a baking TikTok. The Biscoff drizzle and swirl look gorgeous on camera, and the final cut into the soft centre is very satisfying!
Biscoff Blondie Ingredients
This recipe makes around 12 generous blondie squares, depending on how you cut them.
180g unsalted butter
200g light brown sugar
2 large eggs
1 teaspoon vanilla extract
220g plain flour
½ teaspoon baking powder
Pinch of salt
180g white chocolate, chopped or white chocolate chips
150g Biscoff spread
8–10 Biscoff biscuits, roughly crushed
50g milk chocolate chips, optional
What Tin Do I Need?
I use a 20cm square baking tin, which is roughly an 8-inch square tin. Line it with baking paper, leaving a little overhang at the sides so you can lift the blondies out easily once they have cooled.
If you use a larger tin, they will be thinner and may need a little less baking time. A smaller tin will make deeper blondies, but they may need a few extra minutes in the oven.
How To Make Gooey Biscoff Blondies
Start by preheating your oven to 170°C fan / 190°C conventional. Line your tin with baking paper.
Melt the butter in a saucepan or in the microwave, then whisk in the light brown sugar. It may look a little grainy at first, but that is completely normal. Leave the mixture for around five minutes so it cools slightly—you do not want it so hot that it starts cooking the eggs.
Add the eggs and vanilla extract, then whisk until smooth, glossy and a little lighter in colour. This is where the blondie mixture starts to look really tempting!
Next, fold in the flour, baking powder and pinch of salt. Do this gently and only mix until the flour has disappeared. Overmixing can make blondies less soft, and we definitely want that chewy, gooey texture.
Stir through the white chocolate chunks or chips. If you are adding milk chocolate chips too, pop those in now.
Spoon the mixture into your lined tin and smooth the top. Warm the Biscoff spread in the microwave for a few seconds until it is runny enough to drizzle. Spoon it over the blondie mixture, then use a knife or skewer to create lovely swirls across the top.
Finish with a generous scattering of crushed Biscoff biscuits.
Bake for 22–27 minutes. The edges should look set and golden, but the middle should still have a slight wobble. Do not worry if they seem a little underdone—this is exactly what gives you that gooey centre once they cool.
The Secret To Perfect Blondies
The biggest tip I can give you is this: do not overbake them.
Every oven is slightly different, so start checking at around 22 minutes. If you insert a skewer, you do not want it to come out completely clean as you would with a sponge cake. A few moist crumbs are exactly what you are looking for.
Once they come out of the oven, leave them in the tin until completely cool. For really clean, sharp slices, pop the whole tin into the fridge for 30–60 minutes before cutting. You will still get that gorgeous soft interior, but without the mixture sticking to your knife.
Serving Ideas
These Biscoff blondies are perfect on their own with a cup of tea or coffee, but if you want to turn them into a proper dessert, try serving them slightly warm with vanilla ice cream, a drizzle of extra melted Biscoff spread, whipped cream, fresh strawberries or raspberries, and a few extra crushed Biscoff biscuits over the top.
They also make a lovely little homemade gift. Wrap a few squares in baking paper and tie with string, or pop them in a pretty cake box for someone’s birthday or a catch-up with friends.
Can I Make Them Ahead?
Yes—and they are actually even better the next day once the flavours have settled.
Store the blondies in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, you may prefer to keep them in the fridge, but take them out 20 minutes before eating so they soften slightly.
You can also freeze them. Cut them into squares, wrap individually or place in a freezer-safe container with baking paper between the layers, and freeze for up to 2 months. Defrost at room temperature whenever you fancy a sweet treat.
A Few Easy Swaps
If you do not have white chocolate, milk chocolate works beautifully too. You could also add chopped hazelnuts or pecans if you like a little extra crunch.
For an even more indulgent version, press whole or halved Biscoff biscuits into the top before baking. Just bear in mind that they soften a little as they bake, so I still like adding crushed biscuit pieces too for texture.
And if you love that sweet-and-salty combination, a tiny sprinkle of flaky sea salt over the top once baked is absolutely delicious.
Final Thoughts
These gooey Biscoff blondies are one of those recipes that everyone seems to love. They are simple enough for an everyday bake but pretty and indulgent enough to serve when you have people round.
The brown sugar, creamy white chocolate, warm Biscoff swirl and biscuit crunch make them seriously hard to resist. Just make sure you claim a square for yourself before everyone else gets there!
If you make them, I would love to know—are you team gooey middle, or do you prefer your blondies more firmly baked?
