Description
Indulge in these warm, gooey Biscoff blondies with rich flavors of cookie butter, white chocolate, and a hint of cinnamon.
Ingredients
Scale
- ¾ cup (1½ sticks or 170g) unsalted butter
- ½ cup (140g) cookie butter spread (Biscoff brand recommended)
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ⅔ cup (130g) white chocolate chips
- 6–8 Biscoff cookies
- 2 Tablespoons (35g) cookie butter spread for drizzling
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9” x 9” square pan with cooking spray and line it with parchment paper.
- Melt the unsalted butter in a saucepan and let it cool slightly.
- In a large mixing bowl, whisk together the melted butter, cookie butter spread, brown sugar, and granulated sugar.
- Crack in the eggs and pour in the vanilla extract. Mix until well combined.
- Stir in flour, baking powder, salt, and cinnamon, folding gently.
- Fold in white chocolate chips until evenly distributed.
- Pour the batter into the prepared pan, smoothing it out.
- Break up Biscoff cookies into pieces and sprinkle them on top of the batter.
- Bake for 30 to 35 minutes until edges are golden and a toothpick comes out with moist crumbs.
- Allow to cool before drizzling with melted cookie butter spread.
- Cut into 16 squares and serve warm.
Notes
Serve warm with ice cream or coffee for a delightful experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg