Description
These Biscoff Blondies are a decadent twist on classic blondies, incorporating the rich caramelized flavor of Biscoff spread and crunchy Biscoff cookies. With a buttery base, creamy Biscoff, and chewy white chocolate chips, these blondies deliver the perfect balance of sweet and spicy with a delightful texture. Ideal for dessert or an indulgent snack.
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
Add-ins
- ½ cup (90g) white chocolate chips or chunks
- 6–8 Biscoff cookies, crushed or halved
- Optional: sea salt flakes, chopped nuts, extra Biscoff for drizzling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to ensure easy removal of the blondies after baking.
- Mix Sugars and Butter: In a mixing bowl, combine the melted unsalted butter with brown sugar and granulated sugar. Stir the mixture until it is smooth and well incorporated.
- Add Egg and Vanilla: Add the egg and vanilla extract to the sugar and butter mixture. Mix thoroughly until fully combined, ensuring a smooth batter base.
- Incorporate Biscoff Spread: Stir in the Biscoff spread until the batter is creamy and evenly blended with the flavors of the spread.
- Combine Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the wet mixture. Mix gently and just until all the dry ingredients are incorporated—avoid overmixing to keep the blondies tender.
- Fold in Add-ins: Carefully fold in the white chocolate chips along with half of the crushed Biscoff cookies to add texture and flavor.
- Transfer Batter to Pan: Pour the batter into the prepared pan and smooth the top with a spatula for even baking.
- Decorate with Extra Biscoff and Cookies: Dollop extra Biscoff spread on top of the batter and use a knife to swirl it decoratively. Sprinkle the remaining cookie pieces on top. Optionally, add sea salt flakes or chopped nuts if desired.
- Bake the Blondies: Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden and the center is just set but not dry.
- Cool and Serve: Allow the blondies to cool completely in the pan before slicing into squares. For an added touch, drizzle melted Biscoff spread or melted white chocolate over the top before serving.
Notes
- Use room temperature egg to ensure proper mixing and texture.
- Don’t overmix the batter once you add the flour to avoid tough blondies.
- Check for doneness at 25 minutes by inserting a toothpick; it should come out with a few moist crumbs.
- For crunchier blondies, use crunchy Biscoff spread instead of smooth.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optionally, serve warm with ice cream for an indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff blondies, Biscoff spread dessert, white chocolate blondies, blondie recipe, easy baked dessert, Biscoff cookies recipe
