Biscoff Blondies

5 from 1 vote

Biscoff blondies melt in your mouth. They have Biscoff cookie crumbles and Biscoff spread baked right into them. The ultimate treat for friends and family.

Prep Time5

Cook Time25

Course: Dessert

Cuisine: American

Servings:

Author: Bailey Rhatigan

Ingredients

1 cup all purpose flour
½ tsp baking powder
⅛ tsp baking soda
½ tsp salt
⅓ cup butter
1 cup brown sugar, light
1 egg
1 egg yolk white discarded!
1½ tsp vanilla extract
½ cup Biscoff cookies
½ cup cookie butter like Biscoff spread
1 cup white chocolate chips

Instructions

Preheat oven to 350º. In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt. Set aside to mix in later.
In a large bowl, stir the melted butter and brown sugar together until combined. Whisk in the egg and egg yolk, vanilla extract. Stir in the Biscoff spread. Break the Biscoff cookies into crumble sized pieces and drop them into the wet batter. Gently fold the dry ingredients into the wet ingredients. Be careful not to over mix, which will result in crumbly, hard blondies, we want the center to be soft and gooey. The batter will be very thick. Next, gently fold in the white chocolate chips.
In a parchment lined 8x8 baking dish or similar in size spoon in the batter, it will be thick, try to be sure it is evenly spread out. Bake the blondies for about 25 - 30 minutes or until they are golden on the top and toothpick comes out clean. Let them completely cool before cutting into them. This could take up to an hour or two. The blondies need to solidify perfectly in the center so leaving them alone to cool completely is the key to the perfect blondie.

Notes

*use gluten free all purpose to make gluten free

*use plant based butter an skip white chocolate chips to make dairy free version

*be sure to let them cool completely before cutting!!

Nutrition