Description
These Biscoff Blondies are rich, chewy, and irresistibly flavorful, combining the caramelized goodness of Biscoff spread with creamy white chocolate chips and crunchy cookie pieces. Perfect for a decadent treat or special dessert, they bake up golden on the edges with a soft, buttery center—finished with a swirl of extra Biscoff spread and optional toppings for an indulgent twist.
Ingredients
Scale
Main 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)
- 1 cup (125g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 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
- Preheat the oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Combine sugars and butter: In a mixing bowl, stir together the melted unsalted butter, brown sugar, and granulated sugar until you achieve a smooth, cohesive mixture without lumps.
- Add egg and vanilla: Crack in the room temperature egg and add the vanilla extract, mixing well until fully incorporated and the batter is smooth.
- Incorporate Biscoff spread: Stir in the Biscoff spread until the mixture becomes creamy and well blended, making sure no streaks remain.
- Mix dry ingredients: Add the all-purpose flour, baking powder, and salt to the wet ingredients. Gently fold or stir the mixture until just combined—avoid overmixing to keep the blondies tender.
- Fold in chips and cookies: Carefully fold in the white chocolate chips and half of the crushed Biscoff cookies to distribute them evenly throughout the batter.
- Transfer to pan: Pour the batter into the prepared baking pan and smooth the top with a spatula for an even surface.
- Add toppings: Dollop extra Biscoff spread over the top and use a knife or skewer to swirl it into the batter. Sprinkle the remaining cookie pieces over the surface. Add sea salt flakes or chopped nuts if using.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden and the center is just set but still slightly soft. A toothpick inserted should come out with moist crumbs.
- Cool and serve: Allow the blondies to cool completely in the pan before slicing into squares. For extra indulgence, drizzle melted Biscoff spread or white chocolate over the top before serving.
Notes
- Use a room temperature egg to ensure better mixing and texture.
- Be careful not to overmix the batter once flour is added to keep blondies tender and fudge-like.
- You can substitute crunchy Biscoff spread for smooth if you prefer extra texture inside.
- Optional toppings like sea salt flakes enhance the flavor by balancing sweetness.
- Make sure to cool completely before slicing to get neat squares.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate to keep longer.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff blondies, white chocolate blondies, easy blondie recipe, Biscoff spread dessert, chewy blondies, homemade blondies
