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Biscoff Blondies Recipe

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★★★★★

4.7 from 487 reviews

Delight in these rich and chewy Biscoff Blondies, packed with the signature caramelized flavor of Biscoff spread and crunchy cookie pieces. These blondies combine buttery sweetness with white chocolate chips for a decadent treat that’s perfect for dessert or an indulgent snack.

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

  • ½ cup (90g) white chocolate chips or chunks
  • 6–8 Biscoff cookies, crushed or halved

Optional Toppings

  • Sea salt flakes
  • Chopped nuts
  • Extra Biscoff spread for drizzling

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to ensure easy removal of blondies later.
  2. Combine sugars and butter: In a mixing bowl, stir together the melted unsalted butter, brown sugar, and granulated sugar until the mixture is smooth and well combined.
  3. Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated into the sugar and butter mixture, creating a creamy base.
  4. Incorporate Biscoff spread: Add the Biscoff spread to the batter and stir until the mixture becomes smooth and creamy with the characteristic caramelized flavor infused throughout.
  5. Add dry ingredients: Gently add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix carefully just until combined to avoid overworking the batter and keep the blondies tender.
  6. Fold in mix-ins: Fold in the white chocolate chips and half of the crushed Biscoff cookies, distributing them evenly through the batter.
  7. Transfer and smooth: Pour the blondie batter into the prepared pan and smooth the surface with a spatula for even cooking.
  8. Add toppings and swirl: Dollop extra Biscoff spread over the top and use a knife to swirl it into the batter. Sprinkle the remaining crushed Biscoff cookies on top along with any optional sea salt flakes or chopped nuts if using.
  9. Bake: Place the pan in the oven and bake for 25 to 30 minutes, until the edges are golden brown and the center is just set but still moist.
  10. Cool and serve: Allow the blondies to cool completely in the pan before slicing into squares. Optionally, drizzle with melted Biscoff spread or additional white chocolate for an extra indulgent finish.

Notes

  • Be careful not to overmix the batter once the flour is added to maintain a tender texture.
  • Room temperature egg helps the batter mix more evenly.
  • For a crunchier texture, use crunchy Biscoff spread and add chopped nuts.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • Use parchment paper in the pan to easily lift the blondies out without sticking.

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

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