Treat yourself to these divine Biscoff Blondies! Gooey blondie batter, white chocolate chips, and crumbled Biscoff cookies topped with warm Biscoff spread.
To make Biscoff Blondies, move the oven rack to the middle position and preheat your oven to 350 degrees F.
Line an 8-inch square pan with parchment paper.
MAKE BATTER:
In a large mixing bowl, combine the melted butter, white sugar, and brown sugar, and beat on high speed until smooth.
Next, add the eggs and vanilla extract and beat again on high speed until thoroughly combined and voluminous.
Lower the mixing speed and gradually add in the flour until thoroughly combined.
Fold in the white chocolate chips using a spatula.
ASSEMBLE:
Pour the blondie mixture into the prepared baking pan, and use the back of a spoon or offset spatula to spread it evenly.
Warm the Biscoff spread for 30 seconds in the microwave, and pour it on top of the blondie mixture.
Use a knife to gently swirl the Biscoff spread into the mixture.
Sprinkle the chopped Biscoff cookies over the top and press them down gently with your hands.
BAKE:
Bake the Biscoff Blondies in the oven’s center for 30 minutes.
TO FINISH:
Once done, leave them to cool completely in the pan before turning out and slicing them into 12 equal squares.
Serve the blondies with a drizzle of warm Biscoff spread, and enjoy!
Notes
To make this recipe, use a handheld electric whisk or a stand mixer fitted with the paddle attachment, or mix everything by hand (with some elbow grease!).
I used a combination of white and brown sugar to give a more caramel flavor, but you can use all white sugar if that's your preference. Also, this recipe can use white chocolate chips, milk chocolate chips, or semi-sweet chips. Alternatively, chopping a chocolate bar of your choice into small pieces will work just as well.
When adding the Biscoff spread, it's best to warm it up slightly beforehand, making it easier to spread. Similarly, warming it up beforehand makes drizzling on the baked blondies easier. I recommend baking the blondies for 30 minutes for a slightly gooey middle.
If you prefer them to be really gooey, reduce the baking time to 25 minutes. Any longer than 30 minutes, and the consistency will turn to that of cake.
After baking, leave the blondies on the counter overnight to help them set up and make them easier to cut. However, if you want to eat them sooner, wait until the pan has completely cooled before attempting to remove them. You can also speed up the cooling process by putting them in the fridge.