Description
Delight in these rich and buttery Biscoff Blondies featuring the irresistible flavor of Biscoff cookie butter combined with white chocolate chips and crushed Biscoff cookies for added texture. Perfectly baked to a golden brown, these blondies offer a chewy, decadent treat that’s easy to make and sure to satisfy your sweet tooth.
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 to ensure easy removal of the blondies.
- Melt Butters: In a medium-sized saucepan, melt the unsalted butter and Biscoff cookie butter over low heat, stirring occasionally until smooth and fully combined for that signature flavor base.
- Cool Mixture: Remove the saucepan from heat and let the melted butter mixture cool slightly for about 5 minutes to prevent scrambling the eggs in the next step.
- Add Brown Sugar: Whisk the brown sugar into the cooled butter mixture until fully combined and smooth, providing sweetness and moisture.
- Incorporate Eggs: Crack in the two large eggs and whisk thoroughly until fully incorporated, ensuring a smooth batter.
- Add Vanilla Extract: Stir in the vanilla extract evenly throughout the mixture to enhance the overall flavor.
- Sift Dry Ingredients: In a separate large bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and prevent lumps.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Avoid overmixing to maintain a tender texture.
- Fold in Add-ins: Carefully fold white chocolate chips and crushed Biscoff cookies into the batter to distribute them evenly.
- Transfer Batter: Pour the batter into the prepared baking pan and spread it evenly with a spatula to reach all corners.
- Bake Blondies: Bake in the preheated oven for 25 to 30 minutes. Test doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
- Cool Blondies: Let the blondies cool in the pan on a wire rack for about 10 minutes before removing them from the pan to cool completely on the wire rack for optimal texture and slicing ease.
Notes
- Do not overmix the batter to avoid dense blondies; mix just until combined.
- Using parchment paper for lining the pan helps in easy removal and clean edges.
- Allow blondies to cool completely before slicing for the best texture and presentation.
- You can substitute white chocolate chips with milk or dark chocolate if preferred.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
