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Ingredients
Scale
- 1¼ cup chopped white chocolate 212 g
- ¾ cup biscoff butter 180 g
- ½ cup unsalted butter 113 g
- ¾ cup white granulated sugar 150 g
- 2 large eggs
- 1 large yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour 255 g
- ¼ tsp salt
- 10 filled biscoff cookies chopped small 100 g
- ¾ cup white chocolate, chopped 120 g
- ⅓ cup heavy cream 80 g
- 2 tbsp biscoff butter 30 g
- 5–6 crumbled biscoff cookies 60 g
Instructions
- Pre-heat the oven to 350ºF (or 325ºF for convection/gas). Grease and line an 8×8” square pan with parchment paper.
- In a large bowl, mix the unsalted butter, Biscoff butter, and white chocolate. Melt together in microwave or double boiler, stirring until fully melted.
- Add granulated sugar to the melted mixture and whisk together.
- Incorporate the eggs, one at a time, whisking after each addition until combined.
- Add the final yolk and vanilla extract, whisking until mixed.
- Fold in the flour and salt with a spatula.
- Add the chopped Biscoff cookies and gently fold them in.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes until set around the edges, checking with a toothpick for doneness.
- If browning too much on top, cover with aluminum foil and continue baking.
- Remove from oven and allow to cool.
Notes
Use parchment paper for easy removal from the pan after baking.
If you prefer softer blondies, aim for a shorter baking time.
Experiment with adding nuts or other mix-ins for added texture.
- Prep Time: 15 minutes
- Cook Time: 110 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg