Biscoff Blondies – Soft and Chewy
These soft and chewy Biscoff Blondies are packed with creamy Biscoff spread, crushed Biscoff cookies, and white chocolate. They’re buttery, rich, easy to make, and perfect for dessert, parties, holidays, or an afternoon treat.
Ingredients
- ¾ cup unsalted butter melted and slightly cooled
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- ¾ cup Biscoff spread
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup Biscoff cookies roughly crushed
- ½ cup white chocolate chips
- 2 tablespoons Biscoff spread for topping
- 2 Biscoff Biscoff crushed, for topping
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving some paper hanging over the sides for easy removal.
- Melt the butter until smooth. Let it cool slightly before continuing so it isn't extremely hot when combined with the other ingredients.
- Stir the Biscoff spread into the melted butter until smooth and creamy.
- In a large mixing bowl, combine the brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
- Pour the butter and Biscoff mixture into the sugar and egg mixture. Whisk gently until everything is evenly incorporated.
- Add the flour, baking powder, and salt. Fold gently with a spatula just until no dry flour remains. Avoid overmixing.
- Add the crushed Biscoff cookies and white chocolate chips. Gently fold them through the batter until evenly distributed.
- Transfer the thick batter to the prepared baking pan. Use a spatula to spread it evenly into the corners.
- Bake for about 25 minutes, or until the edges are golden and set while the center remains slightly soft. Do not overbake.
- Remove the pan from the oven and place it on a cooling rack. Allow the blondies to cool completely before lifting them from the pan and slicing.
- If desired, gently warm the extra Biscoff spread and drizzle it over the cooled blondies. Sprinkle with crushed Biscoff cookies, cut into squares, and serve.
Notes
- Let the melted butter cool slightly before mixing it with the eggs.
- Avoid overmixing once the flour is added to keep the blondies soft and chewy.
- Do not overbake. The center should still look slightly soft when the blondies come out of the oven.
- Allow the blondies to cool completely before cutting for cleaner squares.
- For extra Biscoff flavor, drizzle the cooled blondies with melted Biscoff spread and sprinkle with crushed Biscoff cookies.
- Store leftovers in an airtight container at room temperature for a few days or refrigerate for longer storage.
- For longer storage, wrap individual blondies well and freeze them in a freezer-safe container.