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Chewy Biscoff Blondies Recipe

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4.2 from 5 reviews

Chewy Biscoff blondies offer a gooey texture rich with creamy Biscoff cookie butter and crunchy cookie chunks, making them an irresistible dessert for cookie butter lovers. Featuring a sweet blend of brown and granulated sugars, vanilla, white chocolate chunks, and a luscious swirl of Biscoff cookie butter, these blondies bake to a golden perfection with a tender crumb and satisfying chew.

  • Total Time: 55 minutes
  • Yield: 16 blondies (assuming 2-inch squares from 8x8 pan)

Ingredients

Wet Ingredients

  • ½ cup unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 2 large eggs
    • ½ cup granulated sugar
    • ¾ cup packed light brown sugar

Dry Ingredients

  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder

Add-ins & Toppings

  • 10 Biscoff cookies, chopped into chunks
  • 4 oz. white chocolate bar, roughly chopped
  • ½ cup Biscoff cookie butter

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch glass baking dish with parchment paper, ensuring an overhang on the sides for easy removal of blondies later.
  2. Mix Wet Ingredients and Sugars: In a large mixing bowl, whisk together the melted unsalted butter, granulated sugar, and packed light brown sugar until well combined and smooth.
  3. Add Eggs and Vanilla: Incorporate the vanilla extract and eggs into the butter and sugar mixture, whisking thoroughly until fully blended and smooth.
  4. Combine Dry Ingredients: Add the salt, all-purpose flour, and baking powder to the wet mixture. Stir gently until just combined, being careful not to overmix to maintain a tender texture.
  5. Fold in Cookies and White Chocolate: Chop the Biscoff cookies into chunks and roughly chop the white chocolate bar. Fold these add-ins into the blondie batter, stirring briefly to evenly distribute. Reserve some chunks and chocolate pieces to scatter on top before baking if desired.
  6. Layer Batter and Cookie Butter: Spread half of the blondie batter evenly into the prepared baking dish. Microwave the Biscoff cookie butter for 15 seconds until it is soft and pourable, then drizzle it over the bottom batter layer.
  7. Top with Remaining Batter and Garnish: Spread the remaining blondie batter over the cookie butter layer. Press the reserved cookie chunks and white chocolate pieces onto the surface of the batter for decoration and extra flavor.
  8. Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean or with just a few moist crumbs. The center should not be wet to the touch.
  9. Cool and Serve: Allow the blondies to cool completely in the baking dish. Use the parchment paper overhang to lift the blondies out easily. Cut into bars and serve.

Notes

  • Ensure not to overmix the batter once the flour is added to keep the blondies tender and chewy.
  • You can adjust the amount of cookie butter if you prefer a more intense cookie butter swirl.
  • Make sure the blondies are fully cooled before cutting to prevent them from crumbling.
  • Storage: Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For an extra indulgent touch, drizzle additional melted white chocolate over the top after baking and cooling.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/chewy-biscoff-blondies-recipe/