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Biscoff Blondies Recipe

Biscoff Blondies Recipe
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★★★★★

4.8 from 9 reviews

These Biscoff Blondies combine the rich, caramel flavor of Biscoff cookies and cookie butter with the creamy sweetness of white chocolate in a soft, chewy blondie. Perfectly baked to golden perfection, they make a delightful treat for cookie lovers and dessert enthusiasts alike.

Ingredients

Scale

Wet Ingredients

  • ½ cup unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ½ cup Biscoff cookie butter

Dry Ingredients

  • ½ cup granulated sugar
  • ¾ cup packed light brown sugar
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder

Add-ins

  • 10 Biscoff cookies, broken into chunks
  • 4 oz. bar of white chocolate, roughly chopped

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Line an 8×8 inch glass baking dish with parchment paper, ensuring some overhang for easy removal later.
  2. Mix Sugars and Butter: In a large mixing bowl, whisk together the melted unsalted butter, granulated sugar, and light brown sugar until smooth and combined.
  3. Add Eggs and Vanilla: Whisk in the vanilla extract and eggs until the mixture is fully incorporated and smooth.
  4. Combine Dry Ingredients: Add the salt, all-purpose flour, and baking powder to the wet mixture. Stir gently just until combined—avoid overmixing to keep the blondies tender.
  5. Incorporate Biscoff Cookies and White Chocolate: Fold in the chopped Biscoff cookie chunks and white chocolate pieces, reserving a few chunks to sprinkle on top if desired.
  6. Layer Batter and Cookie Butter: Spread half of the blondie batter evenly into the prepared baking dish. Microwave the Biscoff cookie butter for about 15 seconds until it becomes pourable, then drizzle it over the batter. Top with the remaining batter, spreading it evenly.
  7. Add Final Toppings: Press any reserved Biscoff cookie pieces and white chocolate chunks onto the surface of the blondie batter for an appealing finish.
  8. Bake: Bake in the oven for 35-40 minutes until the top is golden brown and a knife inserted in the center comes out clean or with just a few moist crumbs attached. The center should not appear wet or runny.
  9. Cool and Serve: Allow the blondies to cool completely in the baking dish. Once cooled, lift them out using the parchment paper overhang, cut into bars, and serve.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Ensure the Biscoff cookie butter is warm and pourable to create distinct layers.
  • Don’t overbake to keep the blondies moist and chewy.
  • You can add nuts such as chopped pecans or walnuts for added texture if desired.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: Biscoff blondies, blondie recipe, Biscoff cookie butter, white chocolate blondies, easy dessert, cookie bars

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