Biscoff Blondies
These Biscoff blondies are rich, caramelly, chewy, and totally addictive! Made with Biscoff spread, cookies, and chunks of white chocolate!
Servings 9 large or 16 average squares
Equipment
- 1 9x9 inch (23x23cm) pan
Ingredients
For the blondies
- 1 cup (200g) light brown sugar
- ¼ teaspoon salt
- ¾ cup + 1 tablespoon (180g) unsalted butter
- 2 large eggs
- 1 teaspoon vanilla
- 3 tablespoons + 1 teaspoon (50g) Biscoff spread (cookie butter)
- 1 ½ cups (190g / 6.7 oz) all purpose flour
- 1½ teaspoons baking powder
- 4.4 oz . 125g white chocolate, chopped into chunks
- 16- 20 Biscoff cookies
For the topping
- 1-2 tablespoons (15-30g) Biscoff spread, melted (optional)
Instructions
- Preheat the oven to 350°F / 180°C.
- Butter the pan and line it with parchment paper.
- Add the sugar and salt to a large bowl and whisk everything together.
- Melt the butter (either in a saucepan or in the microwave) and pour it into the bowl with the sugar and salt. Whisk it well to combine.
- Lightly beat the eggs and the vanilla together and add it to the sugar mixture. Whisk everything until the mixture is smooth.
- Add the Biscoff spread and mix it again with the whisk to combine everything. There's no need to melt the Biscoff spread.
- In another bowl, stir together the flour and the baking powder.
- Gradually add a little flour to the sugar/egg mixture while whisking continuously. I like to do this in 2 batches. Whisk the mixture until it's creamy and there are no lumps.
- Add the chopped white chocolate and half of the cookies, broken into pieces. I like breaking them by hand. Then fold everything together with a rubber spatula.
- Transfer the batter to the prepared pan and spread it evenly to all corners using the spatula. Make sure to even the surface, too.
- Top the batter with the remaining cookies, either whole or broken in half.
- Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs. (For a softer center, bake for 25-30 minutes.)
- When done, remove the blondies from the oven and leave them in the pan for about 30 minutes.
- Then use the edges of the overhanging parchment paper to lift them out of the pan onto a wire rack to cool completely.
- Cut into squares and drizzle with some melted Biscoff spread.
- Enjoy!
Notes
Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements: I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
TIP
Do not overbake these blondies, otherwise they will be dry inside rather than chewy.
Storage Tips
Store them in an airtight container in the refrigerator for up to about 5 days. Keep in mind that they will become a bit firmer after you keep them in the refrigerator.
Freezing Instructions
Easily freeze these Biscoff blondies by wrapping individual slices in plastic wrap and then placing them in freezer bags. You can store them in the freezer for up to about 2 months!
©Pastry Wishes
