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Biscoff Blondies Recipe

4.6 from 164 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delightfully rich and chewy Biscoff Blondies feature the addictive flavors of Biscoff cookie butter and chunks of white chocolate, baked into a buttery, cinnamon-spiced blondie base. Topped with crunchy Biscoff cookie pieces and a drizzle of melted cookie butter, these blondies are a perfect treat for fans of the iconic spread and cookies. This recipe yields 16 squares with a beautiful balance of sweetness and spice, ideal for dessert or a special snack.

Ingredients

Scale

For the Blondies

  • ¾ cup (1½ sticks or 170g) unsalted butter
  • ½ cup (140g) cookie butter spread (Biscoff brand recommended)
  • 1 cup (200g) brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ⅔ cup (130g) white chocolate chips

For Toppings

  • 6-8 Biscoff cookies, broken and crushed
  • 2 Tablespoons (35g) cookie butter spread

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9” x 9” square baking pan with cooking spray and line it with parchment paper, ensuring the paper extends over the edges to create a sling for easy removal.
  2. Melt Butter and Combine Sugars: Melt the unsalted butter and allow it to cool slightly. In a large mixing bowl, whisk together the melted butter, Biscoff cookie butter spread, brown sugar, and granulated sugar until fully combined and smooth.
  3. Add Eggs and Vanilla: Beat in the eggs and vanilla extract, mixing for about 30 seconds until the batter is uniform.
  4. Incorporate Dry Ingredients and Chips: Sift together the all-purpose flour, baking powder, salt, and cinnamon. Fold this dry mixture into the wet ingredients gently with a spatula until just a few streaks of flour remain. Then, fold in the white chocolate chips evenly throughout the batter.
  5. Assemble in Pan and Add Toppings: Pour the batter into the prepared pan and spread it evenly using an offset spatula. Scatter the broken and crushed Biscoff cookie pieces over the top evenly.
  6. Bake: Bake for 30-35 minutes, or until the edges turn golden brown and the center is just set. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
  7. Cool and Drizzle: Allow the blondies to cool completely in the pan. Meanwhile, melt the 2 tablespoons of cookie butter spread until pourable. Drizzle this melted cookie butter over the cooled blondies to finish.
  8. Serve: Using the parchment sling, lift the blondies out of the pan and cut into 16 equal squares. Serve and enjoy the chewy, spiced, and indulgent Blondies!

Notes

  • Use room temperature eggs to ensure a smooth batter.
  • Use parchment paper to easily remove the blondies from the pan without sticking.
  • Check for doneness starting at 30 minutes to prevent overbaking, as edges continue cooking slightly while cooling.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate to keep fresh longer.
  • For extra indulgence, add chopped nuts or swirl additional cookie butter into the batter before baking.

Nutrition

  • Serving Size: 1 blondie (1/16 of recipe)
  • Calories: 280
  • Sugar: 21g
  • Sodium: 120mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg

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