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Biscoff Blondies Recipe

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★★★★★

4.8 from 89 reviews

These rich and chewy Biscoff Blondies combine the warm caramel flavors of Biscoff spread and cookies with a buttery blondie base. Melted Biscoff spread is swirled into the batter, along with chopped Biscoff cookies, then baked to perfection. Topped with extra cookies for crunch, these blondies are perfect for dessert lovers craving a unique twist on classic blondies.

Ingredients

Scale

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, melted
  • 1 ½ cups packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup Biscoff spread, melted

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Mix-ins and Toppings

  • 1 cup Biscoff cookies, roughly chopped, plus extra for topping

Instructions

  1. Melt the Butter: Melt the butter completely and allow it to cool slightly so it doesn’t cook the eggs later.
  2. Combine Butter and Brown Sugar: In a large mixing bowl, whisk together the melted butter and packed light brown sugar until the mixture is smooth and creamy, ensuring the sugar is well incorporated.
  3. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to create a smooth texture. Stir in the vanilla extract thoroughly.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to prevent overmixing which can toughen the blondies.
  6. Fold in Melted Biscoff Spread: Gently fold the melted Biscoff spread into the batter to create swirls of flavorful caramelized cookie spread throughout.
  7. Add Chopped Biscoff Cookies: Fold in the chopped Biscoff cookies, reserving some pieces to sprinkle on top of the batter.
  8. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature before baking.
  9. Prepare Baking Pan: Grease and flour a 9×13 inch baking pan or line it with parchment paper to prevent sticking.
  10. Pour Batter into Pan: Pour the prepared batter into the baking pan and spread it evenly for uniform baking.
  11. Top with Extra Biscoff Cookies: Sprinkle the reserved chopped Biscoff cookies evenly over the top of the batter to add texture and decorative appeal.
  12. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating the blondies are set but still moist inside.
  13. Cool Completely: Remove from the oven and allow the blondies to cool completely in the pan to ensure they set properly and are easier to cut.
  14. Cut into Squares: Once cooled, cut the blondies into squares of desired size for serving.
  15. Serve and Enjoy: Serve these delicious Biscoff blondies as a delightful dessert or snack and enjoy their unique caramel flavor.

Notes

  • Do not overmix the batter once the flour is added to maintain a tender texture.
  • The melted Biscoff spread creates swirls; for more defined swirls, dollop instead of fully folding in.
  • Use parchment paper for easier removal of blondies from the pan.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Make sure the butter is cooled slightly before adding the eggs to prevent curdling.

Keywords: Biscoff, blondies, dessert, caramel, cookies, baked goods, easy recipe

Find it online: https://tastewithamy.com/biscoff-blondies-recipe/