Biscoff Blondies Recipe
Introduction
Biscoff Blondies are a delightful twist on classic blondies, infused with the rich, caramelized flavor of Biscoff spread and topped with crunchy cookie pieces. These treats are perfect for anyone who loves a chewy, sweet dessert with a bit of texture and warmth.
Ingredients
- 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
- Step 1: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking.
- Step 2: In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until the mixture is smooth and well blended.
- Step 3: Add the egg and vanilla extract to the bowl. Mix thoroughly until fully incorporated.
- Step 4: Stir in the Biscoff spread until the batter is creamy and evenly combined.
- Step 5: Add the all-purpose flour, baking powder, and salt. Gently mix until just combined—avoid overmixing to keep the blondies tender.
- Step 6: Fold in the white chocolate chips and half of the crushed Biscoff cookies for extra texture.
- Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
- Step 8: Dollop extra Biscoff spread on the surface and swirl it gently with a knife. Sprinkle the remaining cookie pieces evenly over the top.
- Step 9: Bake for 25–30 minutes, until the edges turn golden and the center is just set but still soft.
- Step 10: Allow the blondies to cool completely in the pan before slicing into squares. Drizzle with melted Biscoff or white chocolate if desired for an extra touch of sweetness.
Tips & Variations
- Use crunchy Biscoff spread for added texture inside the blondies.
- Sprinkle a pinch of sea salt flakes on top before baking to balance the sweetness.
- Substitute white chocolate with dark or milk chocolate chips for a richer flavor.
- Add chopped nuts such as pecans or walnuts for a nutty crunch.
- If you prefer, swirl in peanut butter alongside the Biscoff spread for a delicious twist.
Storage
Store the blondies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate up to a week or freeze for up to 3 months. Reheat briefly in the microwave to soften before serving if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy Biscoff spread instead of smooth?
Yes, using crunchy Biscoff spread will add extra texture with bits of cookie throughout the blondies, enhancing their chewiness and flavor.
How do I know when the blondies are done baking?
The edges will be golden and set, while the center should still be slightly soft but not raw. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter.
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Biscoff Blondies Recipe
- Total Time: 40-45 minutes
- Yield: 16 squares 1x
Description
These Biscoff Blondies are decadently chewy with a rich caramel flavor from Biscoff spread and crunchy Biscoff cookies, studded with creamy white chocolate chips. Perfectly golden on the edges and soft in the middle, they make an irresistible treat for any dessert lover.
Ingredients
Wet Ingredients
- 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)
Dry Ingredients
- 1 cup (125g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Add-ins
- ½ cup (90g) white chocolate chips or chunks
- 6–8 Biscoff cookies, crushed or halved
Optional Toppings
- Sea salt flakes
- Chopped nuts
- Extra Biscoff spread for drizzling
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking.
- Combine sugars and butter: In a mixing bowl, stir together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and well blended.
- Add egg and vanilla: Mix in the room temperature egg and vanilla extract until fully incorporated, creating a creamy batter base.
- Incorporate Biscoff spread: Stir in the Biscoff spread until the mixture is creamy and thoroughly combined, ensuring even flavor distribution.
- Mix dry ingredients: Gently add the flour, baking powder, and salt to the wet mixture, mixing just until combined to avoid overworking the batter.
- Fold in add-ins: Carefully fold in the white chocolate chips and half of the crushed Biscoff cookies for texture and flavor.
- Transfer to pan: Pour the batter into the prepared baking pan and smooth the top evenly with a spatula.
- Add toppings: Dollop additional Biscoff spread on top and swirl it using a knife, then sprinkle the remaining crushed cookie pieces over the surface for extra crunch.
- Bake: Bake the blondies in the preheated oven for 25–30 minutes until the edges turn golden and the center is just set but still soft.
- Cool and serve: Allow the blondies to cool completely in the pan before slicing into squares. Optionally, drizzle with melted Biscoff spread or white chocolate for a finishing touch.
Notes
- For best results, use room temperature egg to help the batter emulsify better.
- Be careful not to overmix after adding flour; this keeps the blondies tender.
- Use parchment paper for easy removal and clean edges.
- Swirling extra Biscoff on top adds visual appeal and an extra burst of flavor.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff blondies, white chocolate blondies, Biscoff cookies dessert, easy blondie recipe, caramel blondies
