Biscoff Blondies
These fudgy Biscoff Blondies are chewy, dense, and packed with caramelized Biscoff flavor in every bite. One bowl, no mixer, topped with crushed Biscoff cookies, and ready in under 30 minutes. Pure Biscoff heaven!
Equipment
- 8*8 square pan
Ingredients
Blondie Batter
- ½ cup (113g) unsalted butter melted and slightly cooled
- ¾ cup (155g) light brown sugar packed
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120g) Biscoff spread
- 1½ cups (180g) all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 Biscoff cookies roughly crushed
Biscoff Swirl & Topping
- 3 tablespoons Biscoff spread warmed
- 6 Biscoff cookies Optional
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- In a large bowl, whisk together the melted butter and brown sugar until combined and slightly glossy, about 1 minute.
- Add the egg, egg yolk, and vanilla extract and whisk vigorously for another minute until the mixture is smooth and slightly thickened.
- Add the Biscoff spread and whisk until fully incorporated.
- Add the flour, baking soda, and salt to the bowl. Switch to a spatula and fold until just combined — stop as soon as you no longer see streaks of flour. Do not overmix.
- Fold in the roughly crushed Biscoff cookies until evenly distributed through the batter.
- Pour the batter into your prepared pan and spread into an even layer with your spatula.
- Warm the 3 tablespoons of Biscoff spread in the microwave for 15-20 seconds until pourable. Dollop over the top of the batter in small spoonfuls, then use a toothpick or skewer to swirl through the surface. Sprinkle with extra Biscoff cookies if desired.
- Bake for 22-25 minutes, until the edges are golden and set and a toothpick inserted in the center comes out with a few moist crumbs. The center will look slightly underdone — that's perfect.
- Let the blondies cool in the pan for at least 30 minutes before lifting out and slicing into 16 squares. Cool completely for the cleanest cuts.
Notes
- Don't overbake. Pull them out when the edges are set and the center still looks slightly underdone — it firms up perfectly as it cools.
- Weigh your flour. 180g is the sweet spot. Too much flour makes dry, crumbly blondies.
- Cool your butter before adding eggs. If it's too hot it will scramble them.
- Storage: Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 7 days.
- Freezing: Cut into squares, freeze on a tray until solid, then transfer to a freezer bag. Freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
Nutritional Information
Calories: 232kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 38mgSodium: 125mgPotassium: 46mgFiber: 1gSugar: 15gVitamin A: 208IUCalcium: 21mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe? Tag @dreamybaker on socialLeave a comment below!
