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Biscoff Blondies Recipe

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★★★★★

4.7 from 115 reviews

Deliciously rich and chewy Biscoff Blondies featuring creamy Biscoff spread and crunchy Biscoff cookies, complemented by white chocolate chips for a perfect balance of sweetness and texture. These blondies are baked to golden perfection with a delightful swirl of extra Biscoff spread on top.

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 & Toppings

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

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and for easy removal of the blondies.
  2. Mix Wet Ingredients: In a mixing bowl, combine the melted unsalted butter with the brown sugar and granulated sugar. Stir the mixture until smooth and well blended, ensuring there are no lumps.
  3. Add Egg and Vanilla: Add the large egg and vanilla extract into the butter and sugar mix. Mix thoroughly until fully incorporated, creating a glossy, creamy batter base.
  4. Incorporate Biscoff Spread: Stir in ½ cup of Biscoff spread until the batter is creamy and evenly blended, infusing it with the signature spiced caramel flavor.
  5. Add Dry Ingredients: Gently add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix just until combined, taking care not to overmix to maintain a tender blondie texture.
  6. Fold in Mix-ins: Fold in the white chocolate chips and half of the crushed Biscoff cookies, distributing them evenly throughout the batter for bursts of texture and flavor.
  7. Pour Batter and Add Toppings: Pour the batter into the prepared pan and smooth the top with a spatula. Dollop extra Biscoff spread on top and swirl it into the batter with a knife. Sprinkle the remaining cookie pieces evenly over the surface. Optionally, add sea salt flakes or chopped nuts for added flavor and crunch.
  8. Bake: Bake in the preheated oven for 25–30 minutes, until the edges are golden and the center is just set but still soft to ensure chewy blondies.
  9. Cool and Serve: Allow the blondies to cool completely in the pan before slicing into squares. For an extra indulgent touch, drizzle melted Biscoff spread or white chocolate over the top before serving.

Notes

  • Do not overmix the batter to keep the blondies tender and chewy.
  • Use room temperature egg for better mixing and texture.
  • Allow the blondies to cool completely in the pan to firm up before slicing.
  • Optional sea salt flakes enhance the caramel flavor of the Biscoff.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Keywords: Biscoff Blondies, Biscoff spread, white chocolate blondies, chewy blondies, dessert bars, baked blondies

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