White Chocolate Biscoff Blondies

Ingredients

• 0.5 cup Unsalted butter (Melted)
• 0.5 cup Dark brown sugar
• 0.25 cup Granulated sugar
• 0.333 cup Biscoff spread (Melted)
• 1 Egg (At room temperature; used with 1 egg yolk)
• 1 Egg yolk (At room temperature)
• 1 tbsp Vanilla bean paste
• 190 g All-purpose flour
• 0.25 tsp Baking powder
• 0.5 cup White chocolate (Chopped; additional chunks may be added on top if desired)
• Biscoff cookies (8–9 cookies; additional cookies may be added on top if desired)
• Salt (A pinch)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.

2. 2

   In a mixing bowl, add the egg, egg yolk, and dark brown sugar. Mix for 2–3 minutes, until the sugar is completely dissolved.

3. 3

   Add the granulated sugar and mix for 1–2 minutes, until combined and the mixture becomes fluffy and light pale in color.

4. 4

   Add the melted butter, melted Biscoff spread, and vanilla bean paste. Mix until well combined.

5. 5

   In a separate bowl, combine the all-purpose flour, salt, and baking powder.

6. 6

   Add the dry ingredients to the wet mixture along with the chopped white chocolate. Mix just until the dough comes together. Do not overmix.

7. 7

   Transfer the batter to the prepared baking pan and spread it into an even layer. Add extra white chocolate chunks, Biscoff spread, and Biscoff cookies on top if desired.

8. 8

   Bake for 25–30 minutes, until the edges are crispy and golden while the center remains chewy and fudgy.

9. 9

   Let the blondies cool completely before cutting and serving.

Notes

The source does not specify an exact cooling time. Optional toppings are extra white chocolate chunks, Biscoff spread, and Biscoff cookies.

Nutrition per serving

• dessert
• baked
• blondies
• white chocolate
• Biscoff
• cookie butter
• vegetarian