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Biscoff Blondies Recipe

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★★★★★

4.5 from 51 reviews

Delicious and rich Biscoff Blondies made with melted white chocolate, Biscoff spread, and crunchy Biscoff cookies. These soft and chewy blondies combine the caramelized flavor of Biscoff with a buttery white chocolate base for an indulgent dessert that’s perfect for any occasion.

Ingredients

Scale

Blondie Batter

  • ½ cup salted butter
  • 1 cup white chocolate chips (divided into ½ cup each)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 eggs (room temperature)
  • 1 cup all-purpose flour
  • ¼ cup Biscoff spread (slightly melted until thin)

Toppings

  • 10 Biscoff cookies (crushed, divided into 5 for mixing into batter and 5 for sprinkling on top)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 °F (175 °C) and place the rack in the center. Line an 8×8 inch baking pan with parchment paper and spray with non-stick cooking spray. Secure the parchment with 4 binder clips, one on each side, to keep it in place.
  2. Melt Butter and White Chocolate: Place ½ cup of white chocolate chips in a heat-safe bowl. In a small saucepan, melt the butter over medium heat until fully melted. Remove from heat and pour the melted butter over the white chocolate chips. Let it sit for 10 minutes to soften the chocolate chips.
  3. Combine Butter & White Chocolate: Stir the butter and white chocolate chips together until fully melted and smoothly combined. Set this mixture aside to cool slightly.
  4. Mix Sugars and Eggs: In a large bowl, whisk together the white chocolate-butter mixture with the granulated sugar and brown sugar until the mixture is light and fluffy. Then whisk in the eggs until fully incorporated.
  5. Add Flour and Mix-ins: Gently fold in the flour until the batter just begins to come together but is not fully incorporated. Then fold in the remaining ½ cup of white chocolate chips along with 5 crushed Biscoff cookies.
  6. Prepare Batter in Pan: Pour the batter into the prepared baking pan and spread it out evenly.
  7. Swirl Biscoff Spread and Add Topping: Spoon the slightly melted Biscoff spread over the batter and swirl it gently using a butter knife for a marbled effect. Sprinkle the remaining 5 crushed Biscoff cookies evenly over the top.
  8. Bake: Bake in the preheated oven for 30 to 40 minutes, or until the edges and top are caramelized and golden brown. Check doneness by inserting a toothpick in the center; it should come out clean with a few moist crumbs.
  9. Cool and Serve: Allow the blondies to cool for 30 minutes in the pan. Use a plastic knife to cut into 12 equal slices. Let cool completely before serving to allow flavors to set.

Notes

  • Use room temperature eggs for better batter consistency and incorporation.
  • Melting the Biscoff spread slightly makes it easier to swirl into the batter.
  • Line your baking pan with parchment and secure with binder clips for easy removal of blondies.
  • Allow blondies to cool completely before cutting to avoid crumbling.
  • A plastic knife helps prevent sticking while slicing.

Keywords: Biscoff blondies, white chocolate blondies, Biscoff spread dessert, blondie recipe, easy dessert, caramel dessert

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