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Chewy Biscoff Blondies

Dense, fudgy blondies packed with creamy Biscoff cookie butter and white chocolate chunks. A one-bowl dessert ready in under 45 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American, European
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Blondie Batter
  • 0.5 cup unsalted butter melted
  • 0.75 cup Biscoff spread smooth or crunchy
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1.25 cup all-purpose flour
  • 0.5 tsp salt
  • 0.5 cup white chocolate chips or chopped chunks
  • 6 Lotus Biscoff biscuits roughly chopped for topping

Equipment

  • 8x8 Baking Pan
  • Large mixing bowl
  • Whisk
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large microwave-safe bowl, melt the butter and Biscoff spread together. Stir until smooth.
  3. Add the brown sugar to the warm butter mixture and whisk vigorously to combine.
  4. Add the eggs and vanilla extract. Whisk aggressively for 2 minutes until the batter is glossy and lighter in color.
  5. Sift in the flour and salt. Switch to a spatula and gently fold until just combined. Do not overmix.
  6. Fold in the white chocolate chips.
  7. Pour the batter into the prepared pan and smooth the top. Sprinkle chopped Biscoff biscuits over the surface.
  8. Bake for 25-30 minutes, or until the edges are golden and set but the center still jiggles slightly.
  9. Allow to cool completely in the pan before lifting out and slicing into squares.

Notes

For clean slices, wipe your knife with a warm damp cloth between cuts. Ensure blondies are fully cooled to prevent crumbling.