Biscoff Blondies with White chocolate & Cookie Butter
These Biscoff Blondies are chewy, gooey dessert bars loaded with the rich biscoff flavor you love. Made with cookie butter spread and crushed Biscoff cookies, each bite has the perfect balance of a fudgy center and crispy edges.
Equipment
- Measuring cups and spoons
- Mixing Bowls
- Cooling rack
- Whisk and Spatula
- Square Baking pan
- Parchment paper
Ingredients
For Blondies
- 1 ¾ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- ½ cup Biscoff cookie butter (I used Lotus brand)
- 1 cup light brown sugar packed
- ¼ cup granulated white sugar
- 2 eggs at room temperature
- 2 teaspoon vanilla extract
- ⅔ cup chopped white chocolate (4 ounce white chocolate bar)
For Topping
- 2 tablespoons melted Biscoff cookie butter
- 7-8 Lotus Biscoff cookies roughly broken
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper and set it aside.
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, whisk together the melted butter and Biscoff cookie butter until smooth and well combined.
- Add the brown sugar and granulated sugar, and whisk until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined.
- Fold in the roughly chopped white chocolate until evenly distributed.
- Transfer the batter into the prepared baking pan and spread it out evenly.
- Drizzle the melted Biscoff cookie butter over the top (if using), and sprinkle with roughly broken Biscoff cookies. Press them down gently.
- Bake for 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
- Allow the blondies to cool completely in the pan before slicing.
- Cut into squares and enjoy these delicious Biscoff blondies warm or at room temperature.
Notes
- To keep the blondies soft and chewy, mix the ingredients just until combined. Don’t overmix it.
- For the best texture, make sure the eggs and melted butter are at room temperature. This helps create a smooth and even batter.
- You can use white chocolate chips instead of chopped white chocolate if that's more convenient.
- The baking time may vary slightly depending on your oven and pan. Keep an eye on the blondies after 25 minutes.
- Store the biscoff blondies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
