Description
Gooey, buttery blondies infused with creamy Biscoff spread and topped with white chocolate chips and Biscoff cookies.
Ingredients
Scale
- 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: sea salt flakes, chopped nuts, extra Biscoff for drizzling
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal.
- In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until everything is smooth and well combined.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Stir in the Biscoff spread until the mixture is creamy and well blended.
- Gently add the flour, baking powder, and salt to the wet mixture. Mix carefully until just combined—don’t overmix!
- Fold in the white chocolate chips and half of the crushed Biscoff cookies.
- Pour the batter into your prepared pan, smoothing the top with a spatula.
- Dollop some extra Biscoff spread on top and swirl it with a knife.
- Sprinkle the remaining Biscoff cookie pieces on top.
- Bake for 25–30 minutes or until the edges are golden and the center is just set.
- Allow the blondies to cool completely in the pan before slicing into squares.
Notes
To keep your blondies fresh, store them in an airtight container at room temperature for up to five days or in the fridge for a week. They freeze well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg