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Biscoff Blondies

Biscoff Blondies

Soft, chewy blondies with rich Biscoff cookie butter and white chocolate chips, offering a warm, caramelized flavor and melt-in-your-mouth texture with a hint of spice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course baking, Dessert
Cuisine American
Servings 16 people
Calories 320 kcal

Equipment

  • 1 9x9-inch square baking pan
  • 1 medium saucepan
  • 1 wire rack
  • 1 Mixing bowls one medium, one large
  • 1 whisk
  • 1 spatula

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup Biscoff cookie butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup white chocolate chips
  • 1/2 cup crushed Biscoff cookies

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
  • Melt unsalted butter and Biscoff cookie butter together in a medium saucepan over low heat, stirring until smooth.
  • Remove from heat and let cool for 5 minutes.
  • Whisk brown sugar into the butter mixture until smooth.
  • Add eggs and whisk until fully incorporated.
  • Stir in vanilla extract evenly.
  • Sift all-purpose flour, baking powder, and salt together in a large bowl.
  • Gradually fold the dry ingredients into the wet mixture until just combined to avoid overmixing.
  • Fold in white chocolate chips and crushed Biscoff cookies evenly.
  • Spread the batter evenly in the prepared baking pan.
  • Bake for 25 to 30 minutes until a toothpick inserted comes out clean or with few crumbs.
  • Cool in the pan on a wire rack for 10 minutes, then remove and cool completely before cutting.
  • Cut into squares and serve.

Notes

  • Use parchment paper for easy blondie removal.
  • Do not overmix batter to maintain tenderness.
  • Store airtight at room temperature for up to 3 days.
  • Freezes well for up to 1 month.