Quick Easy Biscoff Blondies White

These Biscoff blondies are my go to treat when I want something cozy sweet and a little bit special without any fuss Rich Biscoff spread and crunchy cookies blend right into a blondie batter studded with creamy white chocolate Every time I bake these the smell alone turns my house into a bakery

When I introduced these blondies at a family gathering they disappeared in minutes My niece still calls them the cookie bars of her dreams

Ingredients

• Butter: Choose high quality unsalted butter for the right base flavor Browning the butter makes the blondies extra nutty and rich
• Brown sugar: The subtle molasses flavor pairs perfectly with Biscoff and makes the bars extra chewy Go for dark brown sugar if possible
• Eggs: Large eggs hold everything together and add moisture Room temperature eggs mix more evenly
• Biscoff spread: Smooth and creamy this is the backbone of the recipe Use the name brand for maximum spiced flavor
• Crushed Biscoff cookies: These bring in a surprise crunch in every bite Aim for some bigger chunks for texture
• All purpose flour: Standard flour keeps things chewy not cakey Sift it if lumpy
• Baking powder: This leavening agent helps the blondies rise just enough Make sure yours is fresh for fluffy results
• Salt: Just a little balances the sweetness Use fine sea salt for even seasoning
• White chocolate chips: These deliver creamy sweetness in every bite Always pick real white chocolate made with cocoa butter for best flavor
• Extra crushed Biscoff cookies: Adds a decorative finish and a final punch of spice on top

Step by Step Instructions

Melt the Butter:

Gently melt the butter in a small saucepan over medium heat For a deeper caramel flavor keep an eye on it as it sizzles and turns golden brown Swirl the pan often to avoid burning Cool for a few minutes before moving on

Mix the Wet Ingredients:

Pour the melted butter into a large bowl Add brown sugar and crack in the eggs Whisk vigorously until the mixture looks glossy and thick This helps dissolve the sugar and get a shiny top on your blondies Next spoon in the Biscoff spread and mix until smooth Fold in the roughly crushed Biscoff cookies

Combine with Dry Ingredients:

In a separate bowl whisk together flour baking powder and salt Slowly add this dry mix to the wet ingredients stirring gently Do not overmix or the blondies might turn dense Stop when you see just a streak of flour left

Stir in White Chocolate:

Now fold in the white chocolate chips They should be evenly spread throughout the batter saving a handful to sprinkle on top if you like

Prepare the Pan:

Line an 8 by 8 inch baking pan with parchment paper or grease it for easy release Scoop the thick batter into the pan using a spatula to level it out Sprinkle more crushed Biscoff cookies across the top for crunch and looks

Bake:

Heat your oven to 350 degrees Fahrenheit Place the pan on the middle rack and bake for about twenty eight minutes You are looking for a golden top and a tester inserted in the center to come out with moist crumbs not wet batter

Cool and Slice:

Once baked cool the blondies in the pan for at least fifteen minutes This helps set the bars so they slice neatly For cleaner edges use a sharp knife and wipe between cuts

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Maybe my favorite touch here is the handful of Biscoff cookies folded in Their surprise crunch always reminds me of my childhood snack time with my grandma We would savor each bite and giggle over Cookie Butter fingers

Storage Tips

Keep your blondies in an airtight container at room temperature and they stay chewy for three to four days For longer storage pop them in the fridge and enjoy chilled If you want to freeze wrap bars individually and thaw as needed

Ingredient Substitutions

No white chocolate chips Milk or dark chocolate work just as well Got peanut butter instead of Biscoff Try it for a nutty variation If you are out of brown sugar make your own by mixing granulated sugar with a spoonful of molasses

Serving Suggestions

These blondies are perfect straight up but you can warm them briefly and add a scoop of vanilla ice cream or a swirl of whipped cream For special occasions drizzle with melted Biscoff spread or dip in melted white chocolate

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A Bit About Biscoff

Biscoff originated in Belgium where it is known as speculoos The cookies are crisp caramelized and packed with baking spices The spread captures all that flavor in creamy form making these blondies a global hit

Frequently Asked Questions

→ How do I achieve a nutty flavor in the blondies?

Browning the melted butter before mixing it in gives the blondies a rich, nutty undertone.

→ Can I substitute the white chocolate chips?

Yes, you can use milk or dark chocolate chips for a different flavor, or leave them out for a more classic taste.

→ What does Biscoff spread add to the bars?

Biscoff spread infuses the bars with a warm, spiced caramel flavor and keeps the texture moist and chewy.

→ How do I know when the blondies are baked perfectly?

Bake until the top is golden and a toothpick comes out with a few moist crumbs—not completely clean—for a chewy center.

→ What's the best way to slice and serve these?

Let the bars cool completely in the pan for clean slicing and a tender texture, then cut into squares and enjoy.