Description
These Biscoff Blondies are a delightful twist on the classic blondie, combining the rich buttery sweetness of white chocolate with the unique caramelized flavor of Lotus Biscoff cookies and cookie butter. Perfectly chewy with a slightly crisp top, these blondies are easy to make and a sure hit for anyone who loves the iconic Biscoff taste.
Ingredients
Scale
Wet Ingredients
- 2/3 cup unsalted butter (151 grams), melted and cooled slightly
- 1 large egg
- 1 large egg yolk (discard the white)
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff cookie butter spread
Dry Ingredients
- 1/2 cup brown sugar (105 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 1/2 cups all-purpose flour (188 grams)
- 1/4 teaspoon salt
Add-ins
- 1/2 cup white chocolate chips (about 90 grams) or white chocolate chunks
- 1/2 cup chopped speculoos cookies (approximately 5 Lotus Biscoff Cookies)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (180°C). Lightly grease an 8×8 inch (20×20 cm) baking pan, then line it with parchment paper or foil with an overhang on the sides to make it easy to lift out the blondies later. Greasing first helps keep the lining in place.
- Mix butter and sugars: In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until fully combined and the butter is no longer separate, creating a smooth mixture.
- Add eggs and vanilla: Whisk in the whole egg, the additional egg yolk, and vanilla extract until the mixture is uniform and no pieces of egg remain visible.
- Incorporate dry ingredients: Add the all-purpose flour and salt to the wet mixture. Gently fold using a rubber spatula or wooden spoon until just combined, being careful not to overmix.
- Fold in add-ins: Carefully stir in the white chocolate chips and chopped speculoos cookies to distribute them evenly throughout the batter.
- Layer the batter and Biscoff spread: Spread about half of the batter evenly into the prepared pan. Warm the Biscoff cookie butter in the microwave for about 30 seconds on medium power to soften it, stirring to smooth it out. Drizzle and dollop the warmed Biscoff spread over the batter in the pan; it doesn’t need to be a uniform layer. Drop spoonfuls of the remaining blondie batter over the cookie butter, then gently spread everything into an even layer. Some mixing of the dough and cookie butter is fine.
- Bake the blondies: Place the pan in the middle rack of the preheated oven and bake for 25 to 28 minutes or until the top is set and slightly golden. Avoid overbaking to maintain a soft, chewy texture.
- Cool and slice: Remove the pan from the oven and let it cool completely in the pan. When ready to serve, lift the blondies out using the parchment overhang and cut into 12 equal pieces with a sharp knife.
Notes
- Using parchment paper with an overhang makes removing the blondies from the pan much easier.
- Be careful not to overbake; the blondies should be set on top but remain soft inside.
- You can substitute white chocolate chips with chunks for a more rustic texture.
- Gently warming the Biscoff spread makes it easier to drizzle and incorporate into the batter.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
