The Most Delicious Biscoff Blondies with Biscoff Buttercream

Inspired by the BLOX and Cake by Courtney dessert bar I helped create, these Biscoff Blondies are packed with Biscoff flavor and have the most delicious, hearty texture thanks to the rolled-oats. Topped with Biscoff buttercream, white chocolate and Biscoff cookies, these bars are truly my Biscoff Cake reimagined!

The Biscoff Blondie from BLOX

I’m beyond excited to share this recipe with you! A couple years ago I started working with a dessert restaurant here in Utah, BLOX. Maybe you remember them? BLOX was known for these dessert bars – something unique about them because most of the popular dessert spots in Utah are all about cookies. I remember falling in love with BLOX immediately. The quality of their desserts was just so much higher than all the other places. When they asked if I’d help them create Cake by Courtney inspired bars, I didn’t hesitate and jumped right in!

The first bar we created together was the Biscoff Blondie, based off my Biscoff Cake. Ashley, who was the recipe developer for BLOX, took their OG peanut butter bar and revised it to be a Biscoff bar. We then topped it with Biscoff buttercream, a drizzle of white chocolate and some Biscoff cookie crumbs.

It quickly became their best selling bar.

And for two years, we collaborated on over a dozen bars. Unfortunately, BLOX closed just recently. Not being able to have their dessert bars has been a total tragedy and the Biscoff bar needed to be brought back.

After attempting a few rounds of the recipe on my own, I reached out to Ashley to see if I was in the ballpark. We worked through the recipe and she told me everything I needed to know to recreate the BLOX bar you know and love.

Biscoff Blondie Recipe

One of the unique elements of the Biscoff Blondie is the addition of oats. This bar has a delicious Biscoff flavor from the cookie butter, but the texture comes from the oats. I love that it makes the bar a bit hearty.

As you make the blondie batter, you’ll notice it’s thick like cookie dough. That’s exactly how it should be. Just slightly stickier.

Ingredients for the Biscoff Blondie

• All-purpose flour
• Baking soda
• Salt
• Old-fashion rolled oats
• Brown sugar
• Granulated sugar
• Unsalted butter
• Eggs
• Biscoff cookie butter

More Biscoff Recipes

• Biscoff Cookies
• Biscoff Sandwich Cookies
• Oatmeal Biscoff Cake

Biscoff Blondies with Biscoff Buttercream

5 from 4 votes

A delicious Biscoff and oat-filled blondie bar with Biscoff buttercream, white chocolate and Biscoff cookies.

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Ingredients

  

For the Biscoff Bars

• 2 3/4 cups (330 g) all-purpose flour
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (3 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 cup (250 g) Biscoff cookie spread
• 1 1/4 cups (275 g) brown sugar, packed
• 1 cup (200 g) granulated sugar
• 2 eggs
• 2 1/2 cups (255 g) old-fashioned rolled oats

For the Biscoff Buttercream

• 3/4 cup (169.5 g) unsalted butter, slightly cold
• 1/2 cup (125 g) Biscoff cookie spread
• 2 1/2 cups (312.5 g) powdered sugar, measured then sifted
• 1/2 teaspoon (2.1 g) vanilla extract

Garnish

• White chocolate melted
• Biscoff cookies crushed

Instructions

 

For the Bars

• Preheat your oven to 325 degrees F. Prepare a 9”x13” metal baking dish by spraying the bottom and sides with nonstick spray. You can also want to line the bottom and side with parchment paper and spray again. Set aside. NOTE: you can use a glass baking dish but the bars will take a few minutes longer to bake and the edges might not be as crunchy.
• In a medium size mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, or with a hand beater, beat the butter and Biscoff cookie spread until smooth.
• Add the brown sugar and granulated sugar and mix on medium-high speed for about a minute, making sure to scrape down the sides and bottom of the bowl as needed.
• Add the eggs and beat until well mixed.
• Stir in the flour mixture on low speed and mix until no streaks of flour remain.
• Fold in the oats.
• Put the batter into the prepared pan. It will be a thick batter, similar to cookie dough, but a little stickier. Evenly press the batter into the pan and bake for 20 minutes.
• Remove the pan from the oven and allow to cool completely before adding the buttercream.

For the Buttercream

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and Biscoff cookie spread on medium-high speed until smooth.
• With the mixer on low, gradually add the powdered sugar, followed by the vanilla. Turn the mixer to medium-high speed and beat until light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides and bottom of the bowl as needed.
• Pipe or spread the buttercream on top of the room temperature bars.
• You can also drizzle with melted white chocolate and Biscoff cookie crumbs.

Course: Dessert

Cuisine: Bars

Keyword: biscoff, Biscoff Bar, Biscoff Blondie