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–+ servings
Two small round plates stacked on each other with three Biscoff Blondies stacked on top of each other with a bite taken from the top.
5 from 9 votes
Created by: Stefanie

Biscoff Blondies


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
9
Chewy Biscoff blondies are of a gooey texture and filled with Biscoff flavor from the chopped cookies and cookie butter. They are the perfect blondie for those who love creamy cookie butter!
9

Ingredients

  • ½ cup unsalted butter melted
  • ½ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • ½ teaspoons baking powder
  • 10 Biscoff cookies
  • 4 oz. bar of white chocolate roughly chopped
  • ½ cup Biscoff cookie butter

Instructions

  • Preheat the oven to 350°F. Line an 8x8 glass baking dish with parchment paper and set it aside.
  • In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar.
  • Add vanilla extract and eggs and continue whisking until fully combined.
  • Add the salt, flour, and baking powder to the butter/egg mixture and stir just until incorporated.
  • Chop or break the Biscoff cookies into chunks. Add cookie pieces and white chocolate into the blondie batter and stir briefly to distribute. (Reserve a few pieces of chocolate and cookie chunks for the top of the blondies, if desired.)
  • Spread HALF of the batter into the prepared baking dish.
  • Microwave the Biscoff cookie butter for 15 seconds until it is pourable. Pour over the bottom layer of blondies. Top with the remaining blondie batter.
  • Press additional cookie pieces and/or white chocolate across the top.
  • Bake blondies for 35-40 minutes or until they are golden brown across the top and a knife inserted in the center comes out clean or with a few crumbs clinging. The center should not be wet.
  • When blondies are cooled completely, lift from the baking dish by pulling the overhang of the parchment paper liner. Cut into bars and serve.

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Notes

Notes:
Store in an airtight container on the countertop for 3-5 days.
Drizzle the tops with more cookie butter if desired.
These are “fudgy” and packed with caramelized Biscoff flavor. They disappeared in minutes in my house.
Please note that if you place white chocolate chunks on top of the blondie batter, it will toast slightly during baking. You can alternately wait until the blondies come out of the oven and then sprinkle a few pieces of white chocolate over the top. The heat will melt the pieces and they will remain white.
You can substitute white chocolate chips for the white chocolate bar.
The serving size (and nutritional information) is quite substantial. The pan of blondies is cut into 9 even squares here, but you can certainly cut them smaller.

Nutrition

Calories: 430kcal | Carbohydrates: 43g | Protein: 9g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 208mg | Potassium: 105mg | Fiber: 1g | Sugar: 25g | Vitamin A: 391IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 1mg

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