Biscoff Blondies with White Chocolate and Cinnamon Recipe
Delight in these rich and decadent Biscoff Blondies, combining the creamy sweetness of white chocolate with the warm spices of cinnamon and the irresistible flavor of Biscoff cookie spread and cookies. Perfectly chewy and buttery, these blondies are an indulgent dessert treat baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- ½ cup salted butter
- 2 eggs (room temperature)
- ¼ cup Biscoff spread (slightly melted until thin)
Dry Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ¼ cup brown sugar
Mix-ins and Toppings
- 1 cup white chocolate chips (divided into ½ cup each)
- 10 Biscoff cookies (divided into 5 crushed for the batter and 5 crushed for sprinkling)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 °F and position the oven rack in the center. Line an 8×8 inch baking pan with parchment paper and spray with non-stick cooking spray. Secure the parchment edges with binder clips to keep it in place during pouring.
- Melt Butter and White Chocolate: Place ½ cup of white chocolate chips in a heat-safe bowl. In a small saucepan over medium heat, melt the butter completely. Remove the pan from heat and pour the melted butter over the white chocolate chips. Let sit for 10 minutes.
- Combine Butter and Chocolate: Stir the butter and white chocolate mixture until fully incorporated and smooth, with the white chocolate completely melted. Let it cool slightly.
- Mix Sugars and Eggs: In a large bowl, whisk together the butter-white chocolate mixture, granulated sugar, and brown sugar until light and fluffy. Add the eggs and continue whisking until fully incorporated.
- Add Flour and Mix-ins: Gently fold in the all-purpose flour until the batter just begins to come together but isn’t fully mixed. Fold in the remaining ½ cup of white chocolate chips and 5 crushed Biscoff cookies.
- Assemble Batter in Pan: Pour the batter evenly into the prepared baking pan and spread it out smoothly.
- Swirl Biscoff Spread and Add Toppings: Swirl the slightly melted Biscoff spread into the batter using a butter knife. Evenly sprinkle the other 5 crushed Biscoff cookies on top.
- Bake: Bake the blondies for 30 to 40 minutes until the edges and top are caramelized and brown. Perform a toothpick test: it should come out clean with only a few crumbs remaining.
- Cool and Serve: Allow the blondies to cool in the pan for 30 minutes. Use a plastic knife to cut into 12 equal squares once cooled completely before serving to ensure clean slices.
Notes
- Store blondies at room temperature in an airtight container for up to 7 days or refrigerate for up to 10 days.
- Freeze slices in an airtight container for up to 3 months or freeze the whole tray wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
- To reheat, let thaw at room temperature for 30 minutes to 1 hour, refrigerate overnight, or microwave for 1 minute.
- To double the recipe, use a 9×13 inch baking pan and bake as directed; this will yield 18 to 24 servings depending on slice size.
- Ensure eggs are at room temperature to help with better mixing and texture.
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