Biscoff Blondies

Biscoff blondies are the perfect treat for sweet tooth cravings, combining the rich flavors of caramelized cookies and creamy white chocolate into chewy, delectable bars. Distinctively buttery with a slight crunch from the Biscoff cookie pieces, these blondies offer both texture and a luxurious melt-in-your-mouth experience. When I first made them, every bite reminded me of cozy afternoons spent enjoying cookies with a warm cup of coffee—pure bliss!

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These blondies are not just a treat; they’re a delightful way to impress friends and family at gatherings or make a regular weeknight a little special. They are easy to whip up and can be enjoyed straight from the oven or dressed up with a creamy ganache topping. If you haven’t tried baking with Biscoff butter before, you’re in for a treat. It’s like a comforting hug in dessert form, and I can’t wait for you to experience the magic of these Biscoff blondies yourself!

Why You’ll Love This Recipe

• Quick & Easy: With only 15 minutes of prep and a little bit of baking, you’ll have a delicious treat in no time!
• Irresistibly Rich: Each blondie is filled with creamy white chocolate and hints of caramel from Biscoff butter, creating an indulgent flavor experience.
• Visually Appealing: The speckles of Biscoff cookie crumbs on top give these blondies an eye-catching touch that guests will love.
• Versatile Snack: Perfect for afternoon snacking, dessert, or even a sweet breakfast with a side of coffee.
• Crowd-Pleaser: Who doesn’t love a rich, sweet dessert? These blondies will disappear fast at any gathering!

Ingredients You’ll Need

• 1¼ cup chopped white chocolate (212 g): Adds sweetness and a creamy texture. For a slightly less sweet option, you can use half dark chocolate.

• ¾ cup Biscoff butter (180 g): This is the star of the show! Its caramel notes and smooth texture are essential. You can substitute with any cookie butter or almond butter in a pinch, but the flavor will change.

• ½ cup unsalted butter (113 g): This ensures a tender, rich bar. Always use unsalted butter for better control over the sweetness.

• ¾ cup white granulated sugar (150 g): Balances the flavors and sweetness. For a less sugary taste, you could try substituting half with brown sugar.

• 2 large eggs: Eggs provide structure and moisture, bringing everything together.

• 1 large yolk: Extra richness helps make these blondies wonderfully chewy.

• 2 tsp vanilla extract: Adds warmth and depth of flavor. Always choose pure vanilla for the best taste.

• 2 cups all-purpose flour (255 g): This is the base for your blondies, creating that great texture to hold everything together.

• ¼ tsp salt: Enhances the sweet flavors and balances overall taste. Don’t skip this!

• 10 filled Biscoff cookies, chopped small (100 g): Adds delightful crunchy bits and flavor throughout the bars.

• ¾ cup white chocolate, chopped (120 g): An extra burst of creamy sweetness. Stick with good-quality chocolate or even flavored chips for variety.

• ⅓ cup heavy cream (80 g): Used to create a silky ganache for drizzling over your blondies.

• 2 tbsp Biscoff butter (30 g): For your ganache, this adds that iconic flavor. You can leave it out but the taste won’t be as rich.

• 5-6 crumbled Biscoff cookies (60 g): Perfect for garnishing! It adds texture and visual appeal when sprinkled on top.

How to Make Biscoff Blondies

1. Preheat the Oven: Start by preheating your oven to 350ºF. If you have a convection or gas oven that runs hot, 325ºF is a better choice. Grease and line an 8×8” square pan with parchment paper for easy removal.

2. Melt the Butters and Chocolate: In a large mixing bowl, combine ½ cup unsalted butter, ¾ cup Biscoff butter, and 1¼ cup chopped white chocolate. You can melt this mixture in the microwave in 15 to 30-second increments, stirring in between, or use a double boiler over simmering water until completely smooth.

3. Combine Sugar with the Mix: Once the butter and chocolate mixture is melted and smooth, add ¾ cup granulated sugar. Whisk it together until well combined, even if it appears somewhat separated initially.

4. Incorporate Eggs: Add in 2 large eggs one at a time, whisking thoroughly after each addition. This is crucial for emulsifying, so take your time to really mix it well. Follow up with the additional yolk and 2 tsp vanilla extract, whisking until all ingredients are wonderfully combined.

5. Add Dry Ingredients: Gently fold 2 cups all-purpose flour and ¼ tsp salt into the mixture with a spatula. Be careful not to over-mix; just combine until you can no longer see flour.

6. Mix in Biscoff Cookies: Stir in the tiny pieces of 10 filled Biscoff cookies until they are evenly distributed throughout the batter.

7. Pour and Bake: Transfer your batter into the prepared pan, smoothing it out with a spatula. Bake for 30-35 minutes, or until the edges are set and a toothpick inserted in the center comes out clean. If your blondies brown too much before they’re set, tent with aluminum foil.

8. Cool the Blondies: Once baked, remove them from the oven and allow them to cool in the pan. This will set the structure.

9. Make the Ganache: In a small saucepan or microwave, heat up ⅓ cup heavy cream and 2 tbsp Biscoff butter until hot but not boiling. Pour this over ¾ cup chopped white chocolate in a bowl, covering it for a minute.

10. Whisk the Ganache: After a minute, whisk the mixture until the chocolate is completely melted. If it’s too thick, you can add a couple of teaspoons of warm cream until you reach a pourable consistency.

11. Top the Blondies: Pour the ganache over the cooled blondies and sprinkle the top with crumbled Biscoff cookies. It’ll be irresistible when you see it all come together!

12. Allow to Set: Let the blondies set for about 30 minutes. Then slice them into squares and serve.

Storing & Reheating

For the best taste, store your Biscoff blondies in a sealed container at room temperature for up to 2-3 days. They can last in the refrigerator for up to a week, but be aware that the texture will change slightly. If you plan to keep them longer, freeze them in an airtight container for up to 3 months. To reheat, pop individual squares in the microwave for about 15-20 seconds to bring back their gooey goodness.

Chef’s Helpful Tips

• Remember to always melt chocolate slowly to avoid seizing.
• Ensure your eggs and butter are at room temperature for easy mixing.
• To avoid overmixing after adding flour, mix just until incorporated for a softer texture.
• Keep a close eye on the blondies while baking so they don’t dry out.
• Consider adding nuts for a delightful crunch if you’re a fan!

Biscoff blondies are a great way to indulge! They come together easily, offering a moment of sweetness that can be enjoyed anytime. Feel free to experiment with flavors by adding nuts, different types of chocolate, or spices. I hope you enjoy every single bite of these delightful treats!

Recipe FAQs

Can I use brown sugar instead of granulated sugar?

Absolutely! Brown sugar will add a deeper flavor and a little extra moisture to your blondies, making them even more decadent. Just substitute it in a 1:1 ratio.

How do I know when my blondies are done baking?

They should be set around the edges and just slightly soft in the center. A toothpick inserted in the middle should come out with a few moist crumbs but not wet batter.

Can I make these gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free 1:1 baking flour. Make sure all your other ingredients are also gluten-free.

How do I store leftover blondies?

Keep them in an airtight container at room temperature for a couple of days. For longer storage, wrap individual squares tightly in plastic wrap and freeze them for up to three months. Just remember to microwave them for a bit to refresh their softness before enjoying!

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