Description

These Biscoff Blondies are a rich and chewy dessert bar that combines the unique caramelized flavor of Biscoff cookie butter with the sweetness of white chocolate chips. Perfectly baked to golden perfection and topped with crunchy crushed Biscoff cookies, these blondies offer a delightful twist on traditional blondies, making them an irresistible treat for cookie butter and white chocolate lovers alike.

Ingredients

Scale

Wet Ingredients

¾ cup unsalted butter
½ cup Biscoff cookie butter
2 large eggs

Dry Ingredients

1 cup brown sugar
½ cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon

Add-ins and Toppings

⅔ cup white chocolate chips
Crushed Biscoff cookies for topping

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9-inch by 9-inch square baking pan with parchment paper, then lightly coat with cooking spray to prevent sticking.
Melt and Mix Wet Ingredients: In a saucepan or microwave, melt the unsalted butter until fully liquefied. In a mixing bowl, combine the melted butter with Biscoff cookie butter, brown sugar, granulated sugar, and eggs. Stir well until the mixture is smooth and creamy.
Add Dry Ingredients: Gradually sift in the all-purpose flour, baking powder, salt, and cinnamon into the wet mixture. Stir gently to combine without overmixing. Then fold in the white chocolate chips evenly throughout the batter.
Pour and Add Toppings: Transfer the batter into the prepared baking pan, spreading it into an even layer. Sprinkle the top with crushed Biscoff cookies to add a crunchy texture.
Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
Cool and Serve: Remove from the oven and allow the blondies to cool completely in the pan. Once cooled, lift them out using the parchment paper and cut into squares to serve.

Notes

Ensure the butter is fully melted but not hot when combining with eggs to avoid curdling.
Do not overmix the batter once flour is added to keep the blondies tender.
For extra gooey blondies, slightly underbake by a minute or two.
Store blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff blondies, blondies recipe, Biscoff cookie butter dessert, white chocolate blondies, easy blondie recipe