Biscoff Blondies

Easy Biscoff Blondies made from scratch in less than 30 minutes. These cookie butter blondies are buttery, fudgy, filled with biscoff spread, and topped with crunchy cookies.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

cooling time 1

Total Time 1 40

Servings servings

Calories 214kcal

Author Kelly Hamilton

Cost $5

Equipment

Ingredients

6 tablespoon unsalted butter melted
¼ cup + 2 tablespoon biscoff spread
1 cup light brown sugar packed
1 large egg + 1 egg yolk
2 teaspoon vanilla extract
1 cup all-purpose flour spooned and leveled
½ teaspoon baking powder
½ teaspoon salt
8 biscoff cookies

US Customary - Metric

Instructions

Preheat the oven to 350° F. Line an 8x8 baking pan with parchment paper, leaving an overhang for easy removal. Set aside.
In a large microwave-safe bowl, melt the butter. Add the cookie butter and stir until combined. To this, add the brown sugar, egg & egg yolk, and vanilla, mixing until completely combined.
Stir in the flour, baking powder, and salt until just combined (be careful not to overmix). Pour this into the pan and spread out. Gently press the biscoff cookies on top.
Bake the blondies for about 30 minutes, or until a toothpick comes out with a few crumbs on it. Place the pan on a wire cooling rack and allow them to cool completely. They will continue to bake and set in the pan after they come out of the oven. Once cooled, remove them from the pan and cut them into squares.

Notes

Storing- These blondies can be stored in an airtight container at room temperature for 3-4 days, or in the fridge for a week. To freeze, place the completely cooled blondies in a freezer-safe container and freeze for up to 3 months. To defrost, let it sit at room temperature.

Tips-

Line your pan with parchment paper- this is not completely necessary, but I advise it because it makes taking your blondies out and cleaning up SO much easier.
Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
Don't overmix after adding the dry ingredients- after you add the dry ingredients, mix the batter just until you no longer see any streaks of flour leftover, then stop mixing.
Don't overbake the blondies- overbaking blondies will give you one thing- dry blondies. Which is the opposite of what we want! Make sure to bake them until they are
Let them cool in the pan- blondies will continue to bake after you take them out of the oven, so allow them to cool in the pan. They also slice easier if you allow them to cool completely before serving.

Nutrition