A soft and fudgy Biscoff blondie topped with Biscoff truffle filling and slathered in the most deliciously ooey gooey Biscoff marshmallow frosting!
To say that I’m obsessed with Biscoff Spread/cookie butter would be an understatement. It’s literally the best thing since Nutella. With it’s brown sugary, slightly cinnamony, almost toffee-like flavor, Biscoff spread is nothing short of heavenly. Although there are absolutely no nuts in Biscoff spread, I would definitely call it the more sophisticated older sister of peanut butter. Its creaminess and texture is very similar to good ol’ PB, but the flavor is unlike anything you’ve ever tasted.
Unless of course, if you’ve had Biscoff cookies! I mean, DUH, Biscoff spread IS made with Biscoff cookies! You’ve most likely been introduced to these seemingly ordinary cookies on airplanes. Biscoff speculooscookies are crunchy brown sugar and spice-flavored cookies that may look pretty plain, but they’re incredibly buttery and flavorful. Thus, the reason why I’ve made cakes, pies, pizookies, cookies, whoopie pies, granola, and evencrème brûléewith their GLORIOUS spread.
With so many Biscoff/cookie butter recipes under my belt, one might assume that I’ve done it all. However, in the land of Biscoff, I’m pretty sure the possibilities are endless…
As you can see, these Triple Biscoff Blondies are pretty hefty, to say the least…
With three THICC layers of Biscoff deliciousness, they’re definitely not your dainty tea time dessert. Then again, when have I EVER made anything dainty?
Inspiration for these lovely Biscoff gems came from my Triple Oreo Brownies. I remember falling in love with those brownies, and so I decided it was WAY past due for a Biscoff cookie version.
Starting from the bottom layer up, you have a soft and fudgy blondie loaded with Biscoff cookies. Then you have a rich and doughy truffle filling–again LOADED with Biscoff cookies. Finally, you’ve got an ultra fluffy layer of Biscoff frosting! And despite the amount of layers involved, this recipe comes together rather quickly. Allow me to make my case…
First off, the blondie base is actually made with a cake mix. Being that there are a few different components in making these bombshell blondies, I allowed myself a little shortcut. Besides, I HIGHLY doubt that anyone is going to guess that these blondies start with a cake mix. They bake up incredibly soft and chewy–not cakey at all! Basically, all you have to do is subtract an egg and replace the cup of water with a 1/2 cup of Biscoff spread. After the eggs, Biscoff spread, oil, and cake mix have been combined, the batter bakes in a greased/parchment-lined baking dish for about 20-25 minutes. I thought about adding white chocolate chips or butterscotch chips, but then I asked myself if I wanted diabetes. I mean, it’s not like this blondie isn’t diabetic coma enough…
Believe it or not, the Biscoff truffle layer is even easier than the blondies. With just three ingredients, it’s not only incredibly easy to throw together but it’s BEYOND addictive. It’s basically like a thick, rich Biscoff cheesecake dough.
All you have to do is crush up some Biscoff cookies until they’re super duper finely-crushed. Then stir in some cream cheese and Biscoff spread until a soft dough is formed. I recommend allowing your cream cheese to sit out at room temperature for about 45 minutes to allow it to soften, so that it’s easier to combine with the cookie crumbs. Also, heat the Biscoff spread in the microwave for about 15 seconds, or until it’s more pourable. Both of these tricks will make stirring the truffle layer MUCH easier.
The last layer of Biscoff lusciousness is of course, the supremely fluffy frosting! Marshmallow fluff is the key ingredient that makes this frosting extra sweet and of course, EXTRA fluffy! The fluff takes a whirl in the mixer with some butter, powdered sugar, a splash of vanilla, and a pinch of salt. Finally, a generous handful of finely-crushed Biscoff cookies is stirred into this dreamy frosting before the whole thing is slathered on top of the blondies.
And for the final pièce de résistance, I topped each blondie with a Biscoff cookie. Because, if you haven’t already noticed…there’s no such thing as too many Biscoff cookies.
A soft and fudgy Biscoff blondie topped with Biscoff truffle filling and slathered in the most deliciously ooey gooey Biscoff marshmallow frosting!
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Prep Time 1 hour hr 30 minutes mins
Cook Time 25 minutes mins
Chilling Time 1 hour hr
Total Time 2 hours hrs 55 minutes mins
Course Dessert
Cuisine American
Servings 16 Pieces
Ingredients
Blondies:
- 1 box yellow cake mix
- 2 eggs
- ⅓ cup vegetable oil
- ½ cup Biscoff spread/cookie butter*
Truffle Layer:
- 1 (8.8 oz) package Biscoff cookies (about 32 cookies)
- 6 ounces cream cheese softened
- ¼ cup Biscoff spread/cookie butter*
Biscoff Frosting:
- ½ cup unsalted butter
- 1 (7 oz) container marshmallow fluff
- 1 teaspoon vanilla
- Pinch of salt
- ¾ cup powdered sugar
- 8 Biscoff cookies finely crushed
- Extra Biscoff cookies for topping
Instructions
Make the Blondies:
Preheat the oven to 350ºF. Line an 8-inch square baking pan with parchment paper and spray with nonstick cooking spray.
In a large mixing bowl, stir thecake mix, eggs, oil and Biscoff spread together with a wooden spoon until combined; mixture will be really thick and doughy-looking.
Evenly press the batter into prepared pan and bake in the oven fo 20-25 minutes, or until edges are lightly golden and center is set. Allow blondies to cool completely.
Make the Truffle Layer:
Put the cookies in a large ziplock bag, seal, then pound with a rolling pin until finely crushed. Pour into a large bowl and stir in the cream cheese and Biscoff spread until mixture is smooth and thoroughly incorporated. Press truffle filling evenly over cooled blondies.
Make the Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beatthe butter, marshmallow fluff, vanilla, and salt together until smooth and creamy. Scrape down the sides of the bowl, then add the powdered sugar. Mix on low until combined.
Add the crushed cookies and continue mixing. Spread frosting evenly over truffle layer. Top with extra Biscoff cookies, if desired.
Chill blondies for at least one hour to allow frosting to set up. Lift blondies from the pan, slice into squares, and serve!
Notes
*To make the Biscoff spread easier to stir into the other ingredients, I recommend placing it in a microwave-safe bowl and heating it in the microwave for about 15 seconds, or until it's less firm and more pourable.
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