Description
Indulge in rich and chewy Biscoff Blondies made with smooth Biscoff spread, white chocolate chips, and crunchy Biscoff cookies. This easy-to-make dessert features a buttery base enhanced by caramelized flavors and a delightful cookie crunch, perfect for satisfying your sweet tooth.
Ingredients
Scale
Wet Ingredients
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120g) Biscoff spread (smooth or crunchy)
Dry Ingredients
- 1 cup (125g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Mix-ins and Toppings
- ½ cup (90g) white chocolate chips or chunks
- 6–8 Biscoff cookies, crushed or halved
- Optional: sea salt flakes
- Optional: chopped nuts
- Optional: extra Biscoff spread for drizzling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the blondies.
- Mix Butter and Sugars: In a large mixing bowl, combine the melted unsalted butter with brown sugar and granulated sugar. Stir thoroughly until the mixture is smooth and well blended, creating a rich sugary base.
- Add Egg and Vanilla: Crack in the room temperature egg and pour in the vanilla extract. Mix until the ingredients are fully incorporated, ensuring a consistent batter.
- Incorporate Biscoff Spread: Add the Biscoff spread to the wet mixture and stir until creamy and evenly blended, infusing the batter with the signature caramelized flavor.
- Add Dry Ingredients: Sift in the all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain tender blondies.
- Fold in Chocolate and Cookies: Add the white chocolate chips and half of the crushed Biscoff cookies into the batter, folding them in evenly to distribute the delightful chunks throughout.
- Transfer to Pan: Pour the batter into the prepared baking pan and spread it evenly. Smooth the top with a spatula for an even bake.
- Add Toppings: Dollop extra Biscoff spread on top and use a knife to swirl it through the batter. Sprinkle the remaining Biscoff cookie pieces over the top for a crunchy finish. Optionally sprinkle sea salt flakes or chopped nuts if desired.
- Bake Blondies: Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden and the center is just set. Avoid overbaking to keep them chewy.
- Cool and Serve: Allow the blondies to cool completely in the pan before slicing into squares. For extra indulgence, drizzle with melted Biscoff spread or white chocolate before serving.
Notes
- Ensure the egg is at room temperature for better incorporation and smoother batter.
- Do not overmix once the flour is added to avoid dense blondies.
- Use parchment paper for easy removal and clean edges.
- The optional sea salt flakes provide a balance to the sweetness.
- Store blondies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 to 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff blondies, white chocolate blondies, Biscoff cookies dessert, easy blondie recipe, chewy blondies
