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Biscoff Blondies Recipe

Biscoff Blondies Recipe
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★★★★★

4.8 from 22 reviews

Delight in the rich and buttery sweetness of these Biscoff Blondies, featuring a luscious blend of Biscoff cookie spread and crunchy Biscoff cookie pieces. Enhanced with white chocolate chips and a subtle hint of cinnamon, these blondies offer a perfect balance of creamy and crunchy textures. Ideal for satisfying your sweet tooth with a unique twist on classic blondies.

Ingredients

Scale

Wet Ingredients

  • ¾ cup (1½ sticks or 170g) unsalted butter
  • ½ cup (140g) cookie butter spread (Biscoff brand recommended)
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract

Sugars

  • 1 cup (200g) brown sugar
  • ½ cup (100g) granulated sugar

Dry Ingredients

  • 2 cups (240g) all-purpose flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon

Add-ins and Toppings

  • ⅔ cup (130g) white chocolate chips
  • 6–8 Biscoff cookies, broken and crushed
  • 2 tablespoons (35g) cookie butter spread (for drizzle)

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9” x 9” square pan with cooking spray and line it with parchment paper, allowing an overhang on all four sides to easily lift the blondies out later.
  2. Melt Butter and Combine Sugars: Melt the unsalted butter and let it cool slightly. In a large mixing bowl, whisk together the melted butter, Biscoff cookie butter spread, brown sugar, and granulated sugar until fully combined and smooth.
  3. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the sugar-butter mixture, mixing well for about 30 seconds until combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Add this mixture to the wet ingredients and fold gently with a spatula until only a few streaks of flour remain.
  5. Fold in White Chocolate: Gently fold the white chocolate chips into the batter, ensuring even distribution without overmixing.
  6. Assemble and Bake: Pour the batter into the prepared pan, spreading it evenly with an offset spatula. Sprinkle the broken and crushed Biscoff cookie pieces over the top. Bake for 30-35 minutes, or until the center is just set and the edges are a golden brown. Test doneness by inserting a toothpick; it should come out with a few moist crumbs but no wet batter.
  7. Cool and Drizzle: Allow the blondies to cool completely in the pan. Melt the remaining 2 tablespoons of cookie butter spread and drizzle it over the top of the blondies for an extra touch of flavor and shine.
  8. Serve: Use the parchment sling to lift the blondies from the pan. Cut into 16 equal squares, serve, and enjoy your decadent Biscoff Blondies!

Notes

  • Make sure the eggs are at room temperature for a smoother batter and better rise.
  • Do not overmix once the flour is added to avoid dense blondies.
  • Use parchment paper with an overhang for easy removal of blondies from the pan.
  • Adjust baking time slightly if using a different pan size, as baking times can vary.
  • Store blondies in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
  • For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free white chocolate chips.

Nutrition

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

Find it online: https://victoriablair.com/biscoff-blondies-recipe/