Description

These Biscoff Blondies are a decadent twist on classic blondies, featuring a blend of melted butter, Biscoff cookie butter spread, and brown sugar, combined with white chocolate chips and topped with crushed Biscoff cookies. Baked to perfection, they offer a chewy, buttery texture and a delightful caramel flavor with a hint of cinnamon, making them an irresistible treat for dessert lovers.

Ingredients

Scale

For the Blondies

¾ cup (1½ sticks or 170g) unsalted butter
½ cup (140g) Biscoff cookie butter spread
1 cup (200g) brown sugar
½ cup (100g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups (240g) all-purpose flour
1¼ teaspoons baking powder
½ teaspoon salt
¼ teaspoon cinnamon
⅔ cup (130g) white chocolate chips

For Toppings

6–8 Biscoff cookies, broken and crushed
2 Tablespoons (35g) Biscoff cookie butter spread, melted for drizzling

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease a 9” x 9” square baking pan with cooking spray and line it with parchment paper, leaving an overhang on all sides to easily lift out the blondies later.
Melt butter and mix sugars: Melt the unsalted butter and allow it to cool slightly. In a large mixing bowl, whisk together the melted butter, Biscoff cookie butter spread, brown sugar, and granulated sugar until well combined and smooth.
Add eggs and vanilla: Add the eggs and vanilla extract to the sugar mixture. Whisk for about 30 seconds until the mixture is uniform and glossy.
Incorporate dry ingredients: Add the all-purpose flour, baking powder, salt, and cinnamon to the wet mixture. Gently fold the ingredients together with a spatula until only a few streaks of flour remain, taking care not to overmix.
Fold in white chocolate chips: Fold in the white chocolate chips evenly throughout the batter.
Pour and top batter: Transfer the batter to the prepared pan and spread it evenly with an offset spatula. Sprinkle the crushed Biscoff cookies over the top to add a crunchy texture.
Bake the blondies: Bake in the preheated oven for 30-35 minutes, or until the center is just set and the edges turn golden brown. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
Cool and drizzle topping: Allow the blondies to cool completely in the pan. Meanwhile, melt the 2 Tablespoons of Biscoff cookie butter spread and drizzle it over the top of the cooled blondies.
Serve: Lift the blondies out of the pan using the parchment paper sling. Cut into 16 equal squares, serve, and enjoy your rich and flavorful Biscoff Blondies!

Notes

Using room temperature eggs ensures better mixing and smoother batter.
Cooling the melted butter before mixing prevents curdling when adding eggs.
The parchment paper sling makes it easier to remove the blondies without breaking.
Do not overbake; the blondies continue to set as they cool, resulting in a chewy texture.
For extra flavor, consider adding a pinch of nutmeg or ginger with the cinnamon.

Nutrition

Serving Size: 1 piece (approx. 1/16 of batch)
Calories: 235
Sugar: 18g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg