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Biscoff Blondies Recipe

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★★★★★

4.8 from 111 reviews

Deliciously rich and chewy Biscoff Blondies made with a perfect blend of white chocolate, Biscoff cookies, and Biscoff spread. These blondies feature a caramelized top with chunks of cookies for added crunch and a swirl of creamy Biscoff spread, making them the ultimate treat for Biscoff lovers and dessert enthusiasts alike.

Ingredients

Scale

Wet Ingredients

  • ½ cup salted butter
  • 2 eggs, room temperature
  • ¼ cup Biscoff spread, slightly melted until thin

Dry Ingredients

  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup brown sugar

Add-ins

  • 1 cup white chocolate chips, divided in half (½ cup each)
  • 10 Biscoff cookies, crushed and divided (5 for folding in, 5 for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350 °F and position the oven rack in the center to ensure even baking.
  2. Prepare Pan: Line an 8×8 baking pan with parchment paper and spray it with non-stick cooking spray. Secure the parchment paper with 4 binder clips, one on each side, to keep it in place.
  3. Prepare White Chocolate Mixture: Place ½ cup of white chocolate chips in a heat-safe bowl. In a small saucepan, melt the salted butter over medium heat until fully melted.
  4. Combine Butter and White Chocolate: Remove the melted butter from heat and pour it over the white chocolate chips. Let sit for 10 minutes until the chocolate softens.
  5. Incorporate Mixture: Stir the butter and white chocolate together until fully combined and smooth. Set aside to cool slightly.
  6. Mix Sugars and Eggs: In a large bowl, whisk together the white chocolate butter mixture, granulated sugar, and brown sugar until the mixture becomes light and fluffy. Add the eggs and whisk until fully incorporated.
  7. Add Flour and Mix-ins: Gently fold in the all-purpose flour until the batter just begins to come together but isn’t fully incorporated yet. Fold in the remaining ½ cup white chocolate chips and 5 crushed Biscoff cookies for texture.
  8. Transfer Batter to Pan: Pour the batter into the prepared baking pan and spread it evenly with a spatula.
  9. Swirl Biscoff Spread and Add Topping: Swirl the slightly melted Biscoff spread over the batter’s surface using a butter knife for a marbled effect. Sprinkle the remaining 5 crushed Biscoff cookies evenly on top.
  10. Bake Blondies: Bake for 30 to 40 minutes or until the top and edges are caramelized and golden brown. Use a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  11. Cool and Serve: Allow the blondies to cool for 30 minutes before cutting them into 12 equal slices with a plastic knife. Ensure they are completely cooled before serving to achieve the best texture.

Notes

  • Store blondies at room temperature in an airtight container for up to 7 days.
  • If refrigerated, keep in an airtight container for up to 10 days.
  • Freeze blondies in slices inside an airtight container for up to 3 months, or freeze the whole tray wrapped in plastic wrap and aluminum foil for up to 3 months.
  • Reheat by bringing to room temperature for 30 minutes to 1 hour, refrigerating overnight, or microwaving for 1 minute.
  • To double the recipe, bake in a 9×13 inch pan yielding 18 to 24 servings depending on slice size.

Keywords: Biscoff blondies, white chocolate blondies, Biscoff cookies recipe, easy blondie recipe, caramelized blondies, dessert bars, baked blondies

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