Description
Delight in these rich and chewy Biscoff Blondies that perfectly blend the warm flavors of Biscoff cookie butter and white chocolate chips. This easy-to-make dessert boasts a buttery, caramel-like taste with a tender crumb, studded with crunchy bits of crushed Biscoff cookies for an indulgent texture contrast. Perfect for any occasion, these blondies bake up golden and moist with just the right balance of sweetness and spice.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1 cup Biscoff cookie butter
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1/2 cup white chocolate chips
- 1/2 cup crushed Biscoff cookies
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch square baking pan or line it with parchment paper to ensure the blondies can be easily removed after baking.
- Melt butter and cookie butter: In a medium saucepan, gently melt together the unsalted butter and Biscoff cookie butter over low heat, stirring occasionally until the mixture is smooth and fully combined.
- Cool the mixture: Remove the saucepan from heat and let the butter mixture cool slightly for about 5 minutes to avoid cooking the eggs when added.
- Add sugar: Stir in the brown sugar, whisking until fully incorporated and smooth.
- Incorporate eggs: Crack in the eggs and whisk thoroughly until the mixture is uniform and the eggs are fully blended in.
- Add vanilla extract: Stir in the vanilla extract evenly.
- Sift dry ingredients: In a separate large bowl, sift together the all-purpose flour, baking powder, and salt to combine and aerate the dry ingredients.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture with a spatula or wooden spoon, mixing gently until just combined to avoid overmixing and tough blondies.
- Add mix-ins: Fold in the white chocolate chips and crushed Biscoff cookies evenly into the batter.
- Transfer to pan: Pour the batter into the prepared pan and spread it out evenly with a spatula, making sure to reach all corners.
- Bake: Bake in the preheated oven for 25 to 30 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Let the blondies cool in the pan on a wire rack for about 10 minutes, then remove from the pan and cool completely on the wire rack before slicing and serving.
Notes
- For a gooier texture, reduce the baking time slightly by 3-5 minutes, but make sure to monitor closely.
- Use parchment paper lining to make removal and cutting cleaner and easier.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Crushed Biscoff cookies add delightful crunch and enhance the signature caramelized flavor.
- Feel free to substitute white chocolate chips for regular or dark chocolate chips depending on preference.
