Speculoos Blondies

Hi guys!

Let the Caloribombing begin!
The upcoming weeks, I promise you’ll find ZERO healthy recipes here ๐Ÿ˜€
Exams are almost over and that means I’ll have more quality time with my kitchen.
And since my kitchen has an even bigger sweet tooth than me, I’m forced to make something super sweet!
(Poor me…)

I’m also super excited for Angies Fiesta Friday Birthday Party! Too bad my kitchen won’t allow me to participate in this weeks party because of the appetizer and starter theme. BUT I’ll be there to party with them, just not bringing anything. Is that bad?

I’ll make it up to her next week because then the theme is main dishes and desserts. Indeed! I don’t need to tell you what I’ll be bringing, right? I’m brainstorming and planning about the things I want to make because this party is going to be THE party!

But that’s for later ^^
FYI: everyone is invited!

Today I’m sharing some super delicious Speculoos Blondies with you!
I saw them last year at The Not So Creative Cook and I knew I had to make them!
Nobody complained, not a single piece left…


I can assure you, this definitely is a crowd pleaser!
I’m using Jhuls’ recipe, because it was that good!

What do we need (+- 16 blondies):

  • 125g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 75g unsalted butter, melted
  • 200g light brown sugar, packed
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup Trader Joeโ€™s Cookie Butter (or Biscoff spread)
  • 225g chocolate chips (white is best)


How to:

Preheat oven to 180ยฐC.
Line a 8ร—8 or 9ร—9 baking pan with parchment paper or spray with nonstick spray.
Set aside.

In a medium sized bowl, toss together the flour, baking powder, baking soda, and salt.
Set aside.

In a large bowl, stir the melted butter and brown sugar together until combined.
Whisk in the egg and egg yolk, then add the vanilla.
Stir in the cookie spread.
Gently fold the dry ingredients into the wet ingredients.
Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick.
Fold in the chocolate chips.

Spoon the batter into the prepared baking dish.
Bake for 25-26 minutes.
The blondies may appear very soft, but they will set up as they cool.
Allow the blondies to cool completely- about 3 hours โ€“ before cutting into squares.

Makes 16 blondies. Recipe may easily be doubled and baked in a 9ร—13 pan for 35 minutes. Blondies stay fresh at room temperature for 1 week.

Enjoy these little pieces of magic!


Have a delicious day โค
xxx Sarah

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You can find me here:
Justine’s wonderful Tea Time
Tickle My Tastebuds
Awesome Things Tuesday
The rest of my link parties can be found here.

56 Thoughts

  1. ZERO healthy recipes is what I love. I am sure we could bond more at FF #53! These party goers should watch out – they will be empty handed as soon as they get in because you and me are going to be at the door. ๐Ÿ˜€
    And thank you so much for having these blondies, Sarah. I know they’re delicious. I am so glad that you loved these. โค


    1. Oooooh I like the sound of that! Shouldn’t we keep a little for Angie? Just a little ๐Ÿ˜‰
      Really Jhuls, these Blondies have won over everyone ^^
      Can’t wait for the party! โค


  2. Trader Joe’s cookie butter is so good, I eat it straight from the jar! ๐Ÿ™‚ What a vgreat idea to bake with it, and these blondies look great! PINNED to try, in hopes that I have enough cookie butter left! ๐Ÿ™‚

    Liked by 1 person

  3. Bring on the calories!! Awesome start Sarah!! These blondies look so delicious…and if they came from Jhuls, then I KNOW that they are delicious! Congrats on your exams…it’s always a relief, isn’t it? I can’t wait to see what you whip up in the next few weeks! โค

    Liked by 1 person

  4. Yum, these totally look like little pieces of magic! I’m a huge fan of blondies and brownies – can’t wait to try them out. Pinning/stumbling!

    Liked by 1 person

  5. ooh la la now i am drooling these look amazing and thank you sooo much for briging them to tea time.

    I am the same for the Fiesta Friday, sadly, I have been to every one since the beginning but i am just not an appetizer nor cocktail person really and can’t justify going out to buy extra stuff, what a shame.

    These however have distracted me nicely, I might turn up with one on friday to eat too whilst i chat to other party goers. By the way, the butter, can i use normal butter instead of cookie butter, as don’t have, what is the difference? x

    Liked by 1 person

    1. I’m so glad you like them ๐Ÿ˜€
      I’ll go to the party to have a look at what delicious things the others are bringing ๐Ÿ™‚

      The cookie butter is biscoff spread to give it that speculoos taste. I also use normal butter, it’s in the list of ingredients too. If you let out the biscoff spread, you’ll use the taste of speculoos (biscoff) so that’s up to you of course ๐Ÿ™‚ it isn’t just regular butter ๐Ÿ™‚

      Liked by 1 person

  6. Ooh I need to get my hands on some cookie butter, because I NEED to make these! They look so yummy!
    Sweet is definitely my specialty too, so for the first half of the party I’m gonna be making a chocolate themed cocktail haha! Looking forward to seeing you there either way!

    Liked by 1 person

  7. Oh, these look so moist and delicious! Anything with cookie butter is on my to-eat list ๐Ÿ˜€ The weather here in Munich is just so cold and gray, I could go for a little batch of blondies to add some sun to my day ๐Ÿ˜€ Thanks!

    Liked by 1 person

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