Description
Delight in the rich, buttery sweetness of Biscoff Blondies, a decadent twist on classic blondies featuring creamy Biscoff cookie butter and crunchy crushed Biscoff cookies. These soft, chewy blondies are studded with white chocolate chips, offering a perfect balance of flavors and textures. Ideal for dessert or an indulgent snack, they’re easy to make and bake to golden perfection.
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 Pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch square baking pan or line it with parchment paper for easy removal.
- Melt Butter Mixture: In a medium saucepan, melt the unsalted butter and Biscoff cookie butter together over low heat, stirring occasionally until smooth and fully combined.
- Cool Mixture: Remove the saucepan from heat and let the mixture cool slightly for about 5 minutes to prevent cooking the eggs in the next step.
- Add Sugar: Whisk the brown sugar into the melted butter mixture until completely combined and smooth.
- Incorporate Eggs: Crack the two large eggs into the mixture and whisk thoroughly until fully incorporated.
- Add Vanilla: Stir in the vanilla extract evenly throughout the wet ingredients.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure an even mixture.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir gently and avoid overmixing to maintain a tender crumb.
- Add Chips and Cookies: Fold in the white chocolate chips and crushed Biscoff cookies evenly throughout the batter.
- Transfer Batter: Pour the blondie batter into the prepared baking pan, spreading evenly to cover all corners.
- Bake: Place the pan in the preheated oven and bake for 25–30 minutes. Check doneness by inserting a toothpick in 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 carefully and allow to cool completely on the wire rack before slicing and serving.
Notes
- Do not overmix the batter to avoid dense blondies; fold gently until just combined.
- Cooling the butter mixture prevents scrambled eggs when adding them.
- Use parchment paper for effortless removal of blondies from the pan.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a vegan version, substitute butter and eggs with plant-based alternatives and check the labels of other ingredients.
