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Biscoff Blondies Recipe

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★★★★★

4.4 from 171 reviews

Deliciously rich and chewy Biscoff Blondies infused with the unique caramelized flavor of Biscoff spread and cookies. These blondies are enriched with white chocolate chips for sweetness and a delightful texture contrast, making them an irresistible treat perfect for any occasion.

Ingredients

Scale

Wet Ingredients

  • ½ cup (115g) unsalted butter, melted
  • ¾ cup (150g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120g) Biscoff spread (smooth or crunchy)

Dry Ingredients

  • 1 cup (125g) all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt

Add-ins and Toppings

  • ½ cup (90g) white chocolate chips or chunks
  • 6–8 Biscoff cookies, crushed or halved
  • Optional: sea salt flakes, chopped nuts, extra Biscoff for drizzling

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and make removal easier.
  2. Combine Sugars and Butter: In a mixing bowl, stir together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and well combined.
  3. Add Egg and Vanilla: Add the room temperature egg and vanilla extract to the sugar mixture. Mix thoroughly until fully incorporated and the batter is smooth.
  4. Incorporate Biscoff Spread: Stir in the Biscoff spread until the batter is creamy and well blended, ensuring even distribution of the signature flavor.
  5. Add Dry Ingredients: Gently mix in the flour, baking powder, and salt until just combined. Be careful not to overmix to maintain a tender blondie texture.
  6. Fold in Chocolate and Cookies: Fold in the white chocolate chips and half of the crushed Biscoff cookies to add texture and bursts of flavor.
  7. Transfer Batter and Smooth: Pour the batter into the prepared baking pan and smooth the top evenly with a spatula.
  8. Top with Biscoff and Cookies: Dollop extra Biscoff spread on the top and swirl it through with a knife. Sprinkle the remaining cookie pieces evenly over the surface.
  9. Bake: Bake in the preheated oven for 25–30 minutes, or until the edges turn golden brown and the center is just set but still soft.
  10. Cool and Slice: Allow the blondies to cool completely in the pan before slicing into squares. For extra indulgence, drizzle melted Biscoff spread or white chocolate over the top before serving, if desired.

Notes

  • Ensure the egg is at room temperature to help the batter emulsify properly and to achieve the best texture.
  • Do not overmix the batter after adding the flour to keep the blondies tender and moist.
  • If you prefer a crunchier texture, use crunchy Biscoff spread and include chopped nuts as an optional topping.
  • Cool completely before slicing to avoid crumbling and to get clean, neat blondie squares.
  • For a richer flavor, drizzle extra melted Biscoff or white chocolate before serving.

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

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