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Biscoff Blondies Recipe

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★★★★★

5 from 130 reviews

These Biscoff Blondies are rich, buttery bars loaded with chunks of crunchy Biscoff cookies and creamy white chocolate. Layered with a luscious swirl of Biscoff cookie butter, they bake up golden and chewy with a delightful balance of sweetness and spice. Perfect as a decadent dessert or a sweet snack, these blondies combine classic flavors with the irresistible taste of Biscoff.

Ingredients

Scale

Wet Ingredients

  • ½ cup unsalted butter (melted)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ½ cup Biscoff (cookie butter)

Dry Ingredients

  • ½ cup granulated sugar
  • ¾ cup packed light brown sugar
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder

Add-ins

  • 10 Biscoff cookies (chopped or broken into chunks)
  • 4 oz. bar of white chocolate (roughly chopped)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch glass baking dish with parchment paper, ensuring some overhang for easy removal later, and set aside.
  2. Mix Sugars and Butter: In a large mixing bowl, whisk together the melted unsalted butter, granulated sugar, and light brown sugar until well combined and smooth.
  3. Add Vanilla and Eggs: Stir in the vanilla extract, then add the eggs one at a time, whisking thoroughly after each addition to fully incorporate.
  4. Combine Dry Ingredients: Add the salt, all-purpose flour, and baking powder to the wet mixture. Stir gently just until the dry ingredients are incorporated, being careful not to overmix.
  5. Add Cookie Chunks and White Chocolate: Fold in chopped Biscoff cookie pieces and roughly chopped white chocolate into the blondie batter. Reserve some chunks and chocolate for topping if desired.
  6. Layer the Batter: Spread half of the blondie batter evenly into the prepared baking dish to form the bottom layer.
  7. Warm and Add Cookie Butter: Microwave the Biscoff cookie butter for 15 seconds until it softens and becomes pourable. Drizzle this melted cookie butter evenly over the bottom layer of blondie batter.
  8. Top with Remaining Batter and Toppings: Spoon the remaining blondie batter over the cookie butter layer, spreading it gently. Press additional Biscoff cookie pieces and white chocolate chunks evenly across the top.
  9. Bake Blondies: Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean or with a few moist crumbs. The center should not be wet.
  10. Cool and Serve: Allow the blondies to cool completely in the pan. Using the parchment paper overhang, lift the blondies out of the pan. Cut into bars and serve.

Notes

  • Make sure not to overmix the batter after adding flour to keep blondies tender.
  • Microwaving Biscoff cookie butter softens it just enough to swirl or drizzle easily.
  • Cooling completely is key for clean slicing and better texture.
  • Feel free to substitute white chocolate with milk or dark chocolate as per your preference.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

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

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