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Biscoff Blondies Recipe

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★★★★★

4.6 from 148 reviews

These Biscoff Blondies are rich, chewy, and packed with the irresistible flavor of Biscoff cookie butter combined with white chocolate chips and crunchy crushed Biscoff cookies. Perfectly baked to golden perfection, they make a delightful treat for any occasion.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter
  • 1 cup Biscoff cookie butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Add-ins

  • 1/2 cup white chocolate chips
  • 1/2 cup crushed Biscoff cookies

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch square baking pan or line it with parchment paper for easy removal.
  2. Melt Butter and Cookie Butter: In a medium-sized saucepan, melt the unsalted butter and Biscoff cookie butter together over low heat, stirring occasionally until the mixture is smooth and fully combined.
  3. Cool Mixture: Remove the saucepan from heat and let the mixture cool slightly for about 5 minutes.
  4. Add Brown Sugar: Add the brown sugar to the butter mixture and whisk until fully combined and smooth.
  5. Incorporate Eggs: Crack the eggs into the mixture and whisk until completely incorporated.
  6. Add Vanilla: Stir in the vanilla extract evenly throughout the mixture.
  7. Mix Dry Ingredients: In a separate large bowl, sift together the flour, baking powder, and salt to combine well.
  8. Combine Wet and Dry: Slowly add the dry ingredients into the wet ingredients, stirring gently with a spatula or wooden spoon to combine. Avoid overmixing to keep blondies tender.
  9. Add Mix-Ins: Fold in the white chocolate chips and crushed Biscoff cookies evenly into the batter.
  10. Prepare for Baking: Pour the batter into the prepared baking pan and spread it evenly with a spatula to reach all corners.
  11. Bake: Bake for 25 to 30 minutes in the preheated oven. Check doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
  12. Cool: Cool the blondies in the pan on a wire rack for 10 minutes, then remove from the pan and let cool completely on the rack.
  13. Serve: Once cooled, cut into squares and enjoy your delicious Biscoff blondies.

Notes

  • Do not overmix the batter once the dry ingredients are added to ensure a tender texture.
  • Use parchment paper for easy removal and cleaner edges.
  • Crushed Biscoff cookies add a pleasant crunch and enhance cookie butter flavor.
  • Store blondies in an airtight container at room temperature for up to 3 days.
  • For a softer center, slightly underbake by a couple of minutes.

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

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