Ingredients

½ cup (115g) unsalted butter, melted

¾ cup (150g) brown sugar

¼ cup (50g) granulated sugar

1 large egg, room temperature

1 tsp vanilla extract

½ cup (120g) Biscoff spread (smooth or crunchy)

1 cup (125g) all-purpose flour

½ tsp baking powder

¼ tsp salt

½ cup (90g) white chocolate chips or chunks

6–8 Biscoff cookies, crushed or halved

Optional: sea salt flakes, chopped nuts, extra Biscoff for drizzling

Instructions

Step 1: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper for easy removal.

Step 2: In a mixing bowl, combine melted butter, brown sugar, and granulated sugar. Stir until the mixture is smooth and well blended.

Step 3: Add the egg and vanilla extract to the sugar mixture. Mix thoroughly until fully incorporated.

Step 4: Stir in the Biscoff spread until the batter is creamy and evenly combined.

Step 5: Add the flour, baking powder, and salt. Gently mix until just combined—avoid overmixing to keep the blondies tender.

Step 6: Fold in the white chocolate chips and half of the crushed Biscoff cookies, distributing them evenly throughout the batter.

Step 7: Pour the batter into the prepared pan, smoothing the top with a spatula.

Step 8: Dollop extra Biscoff spread on top and swirl it gently with a knife. Sprinkle the remaining Biscoff cookie pieces over the surface.

Step 9: Bake for 25–30 minutes, or until the edges turn golden and the center is just set but still soft to the touch.

Step 10: Allow the blondies to cool completely in the pan before slicing into squares. For extra indulgence, drizzle with melted Biscoff spread or white chocolate if desired.

Tips & Variations

Use crunchy Biscoff spread for added texture within the blondies.

Try adding chopped nuts like pecans or walnuts for a nutty crunch.

Sprinkle a pinch of sea salt flakes on top before baking to balance the sweetness.

For a fudgier texture, reduce baking time slightly but keep an eye to avoid underbaking.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Yes, crunchy Biscoff spread can be used and will add a delightful texture to your blondies.

How can I tell when the blondies are done baking?

The edges should be golden brown and firm, while the center should look set but still slightly soft. A toothpick inserted into the center may come out with a few moist crumbs but not wet batter.