White Chocolate Biscoff Blondies
White Chocolate Biscoff Blondies
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/3 cup Biscoff spread, melted
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 tablespoon vanilla bean paste
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 cup white chocolate, chopped
- 8 Biscoff cookies, or 9
- 1 pinch salt
- as needed white chocolate, extra, chopped, for topping
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x9 inch pan with parchment paper, allowing some overhang on the sides to easily remove the blondies later.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the 1 egg and 1 egg yolk with the 1/2 cup dark brown sugar. Whisk these ingredients together vigorously until the mixture is smooth and well combined.
⏱️ 2 min
- 3
Add the 1/4 cup granulated sugar to the egg and brown sugar mixture. Continue to whisk for 1-2 minutes until the mixture becomes light in color and fluffy in consistency.
⏱️ 2 min
- 4
Stir in the 1/2 cup melted unsalted butter, 1/3 cup melted Biscoff spread, and 1 tablespoon vanilla bean paste into the wet mixture. Whisk until all wet ingredients are thoroughly combined and the mixture is homogenous.
⏱️ 2 min
- 5
In a separate medium-sized bowl, combine the 1 1/2 cups all-purpose flour, 1/4 teaspoon baking powder, and a pinch of salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
⏱️ 1 min
- 6
Add the 1/2 cup chopped white chocolate to the dry ingredients and stir to combine. This helps prevent the chocolate from sinking to the bottom of the batter.
⏱️ 1 min
- 7
Pour the dry ingredients (including the white chocolate) into the wet mixture. Using a rubber spatula, gently fold the dry into the wet mixture until just combined. Be careful not to overmix, as this can lead to tough blondies.
⏱️ 2 min
- 8
Pour the blondie batter into the prepared 9x9 inch pan, spreading it evenly with the spatula to create a smooth top surface.
⏱️ 1 min
- 9
Sprinkle additional chopped white chocolate on top of the batter, if desired, for extra indulgence and visual appeal.
⏱️ 1 min
- 10
Arrange 8-9 Biscoff cookies on top of the batter. Some cookies can be kept whole, while others can be broken into pieces and scattered for a more rustic look.
⏱️ 1 min
- 11
Bake for 25–30 minutes, or until the edges are golden brown and the center is set but still soft and fudgy. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 30 min•🌡️ 350
- 12
Once baked, remove the pan from the oven and let the blondies cool completely in the pan before slicing and serving. This allows them to set properly and prevents crumbling.
Kitchen Tools
Nutrition Facts (per serving)
White Chocolate Biscoff Blondies
- 1/2 cup unsalted butter, melted
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/3 cup Biscoff spread, melted
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 tablespoon vanilla bean paste
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 cup white chocolate, chopped
- 8 Biscoff cookies, or 9
- 1 pinch salt
- as needed white chocolate, extra, chopped, for topping
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x9 inch pan with parchment paper, allowing some overhang on the sides to easily remove the blondies later.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the 1 egg and 1 egg yolk with the 1/2 cup dark brown sugar. Whisk these ingredients together vigorously until the mixture is smooth and well combined.
⏱️ 2 min - 3
Add the 1/4 cup granulated sugar to the egg and brown sugar mixture. Continue to whisk for 1-2 minutes until the mixture becomes light in color and fluffy in consistency.
⏱️ 2 min - 4
Stir in the 1/2 cup melted unsalted butter, 1/3 cup melted Biscoff spread, and 1 tablespoon vanilla bean paste into the wet mixture. Whisk until all wet ingredients are thoroughly combined and the mixture is homogenous.
⏱️ 2 min - 5
In a separate medium-sized bowl, combine the 1 1/2 cups all-purpose flour, 1/4 teaspoon baking powder, and a pinch of salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
⏱️ 1 min - 6
Add the 1/2 cup chopped white chocolate to the dry ingredients and stir to combine. This helps prevent the chocolate from sinking to the bottom of the batter.
⏱️ 1 min - 7
Pour the dry ingredients (including the white chocolate) into the wet mixture. Using a rubber spatula, gently fold the dry into the wet mixture until just combined. Be careful not to overmix, as this can lead to tough blondies.
⏱️ 2 min - 8
Pour the blondie batter into the prepared 9x9 inch pan, spreading it evenly with the spatula to create a smooth top surface.
⏱️ 1 min - 9
Sprinkle additional chopped white chocolate on top of the batter, if desired, for extra indulgence and visual appeal.
⏱️ 1 min - 10
Arrange 8-9 Biscoff cookies on top of the batter. Some cookies can be kept whole, while others can be broken into pieces and scattered for a more rustic look.
⏱️ 1 min - 11
Bake for 25–30 minutes, or until the edges are golden brown and the center is set but still soft and fudgy. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 30 min•🌡️ 350 - 12
Once baked, remove the pan from the oven and let the blondies cool completely in the pan before slicing and serving. This allows them to set properly and prevents crumbling.