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Biscoff Blondies

Melt-In-Your-Mouth Biscoff Blondies for Cozy Moments

Experience the melt-in-your-mouth delight of Biscoff Blondies, perfect for cozy moments and sharing with loved ones.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 blondies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondie Base
  • 1 cup unsalted butter Can substitute with salted butter if reducing extra salt.
  • 1 cup Biscoff cookie butter Other spreads like peanut butter can be used but will alter the flavor.
  • 1 cup brown sugar Light or dark brown sugar can be used.
  • 2 large eggs Using room temperature eggs ensures better mixing.
  • 1 teaspoon vanilla extract Enhances flavor profile.
  • 2 cups all-purpose flour Best to sift to avoid clumps.
  • 1 teaspoon baking powder Aids in rising.
  • 1/2 teaspoon salt Balances sweetness.
For the Mix-Ins
  • 1/2 cup white chocolate chips Can use milk or dark chocolate chips if desired.
  • 1/2 cup crushed Biscoff cookies Feel free to add more for a stronger Biscoff taste.

Equipment

  • 9x9-inch baking pan
  • Medium saucepan
  • Whisk
  • Spatula
  • Mixing bowls

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x9-inch baking pan by greasing it or lining it with parchment paper.
  2. In a medium saucepan, melt 1 cup of unsalted butter and 1 cup of Biscoff cookie butter over low heat, stirring until smooth.
  3. Cool the melted mixture for about 5 minutes.
  4. Whisk in 1 cup of brown sugar until combined and smooth.
  5. Add 2 large eggs, one at a time, whisking well after each addition.
  6. Stir in 1 teaspoon of vanilla extract until evenly mixed.
  7. In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt, then mix into the wet ingredients.
  8. Fold in 1/2 cup of white chocolate chips and 1/2 cup of crushed Biscoff cookies.
  9. Transfer the batter to the prepared pan and smooth the top.
  10. Bake for 25-30 minutes, checking doneness with a toothpick.
  11. Cool the blondies in the pan for 10 minutes before transferring to a cutting board.
  12. Cut into squares or rectangles and serve.

Nutrition

Serving: 1blondieCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 400IUCalcium: 20mgIron: 1mg

Notes

Avoid overmixing to maintain chewy texture. Use room temperature eggs for better batter mixing. Store in an airtight container for freshness.

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