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Biscoff Blondies Recipe

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★★★★★

4.5 from 71 reviews

These Biscoff Blondies are a decadent twist on classic blondies, packed with the rich, caramelized flavor of Biscoff spread and crunchy Biscoff cookies. Enhanced with creamy white chocolate chips and a swirl of extra Biscoff, they bake up moist and chewy with a golden crust. Perfect for dessert or an indulgent snack, these blondies are easy to make and sure to satisfy any sweet tooth.

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 & Garnish

  • 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 spread for drizzling

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and make removal easier.
  2. Mix wet ingredients: In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until the mixture is smooth and well blended, ensuring the sugars start to dissolve in the butter.
  3. Add egg and vanilla: Crack in the room temperature egg and add the vanilla extract. Mix until fully incorporated and the batter is smooth.
  4. Incorporate Biscoff spread: Stir in the Biscoff spread until the mixture is creamy and evenly blended, creating a rich and flavorful base for the blondies.
  5. Add dry ingredients: Sift together the flour, baking powder, and salt. Gently fold these dry ingredients into the wet mixture just until combined to avoid overmixing which can make the blondies tough.
  6. 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.
  7. Prepare for baking: Pour the batter into the prepared pan and smooth the top with a spatula for an even surface.
  8. Add topping: Dollop extra Biscoff spread on the surface and use a knife to swirl it throughout the batter. Sprinkle the remaining crushed cookie pieces over the top for added texture.
  9. Bake: Bake in the preheated oven for 25–30 minutes, or until the edges turn golden and the center is just set but still slightly gooey for moist blondies.
  10. Cool and serve: Allow the blondies to cool completely in the pan to set properly before slicing into squares. Optionally, drizzle with melted Biscoff spread or white chocolate for a finishing touch.

Notes

  • For best texture, use room temperature egg to help the batter emulsify better.
  • Don’t overmix after adding flour to keep the blondies tender and chewy.
  • If desired, sprinkle sea salt flakes on top before baking to balance the sweetness.
  • Extra Biscoff spread can be melted and drizzled over cooled blondies for added richness.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Biscoff blondies, Biscoff desserts, white chocolate blondies, caramel spread blondies, easy dessert, baked blondies

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