Biscoff Blondies (Edit recipe)

Chewy and gooey Biscoff Blondies are mixed with Biscoff spread and studded with chocolate chips. Crushed Biscoff cookies add the perfect crunch texture. They're easy to make, and they are sure to be a hit!

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	278
Fat:	15 g
Carbohydrates:	34 g
Protein:	5 g
Cholesterol:	14 g
Sodium:	128 mg
Fiber:	1 g
Sugars:	23 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 16

Ingredients

210 gram All Purpose Flour, (1 1/2 cups)
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
113 gram Unsalted Butter, melted (1/2 cup)
220 gram Light Brown Sugar, (1 cup)
140 gram Lotus Biscoff Cookie Butter (Creamy), (1/2 cup)
2 Eggs, large, at room temperature
1.5 tsp Pure Vanilla Extract
150 gram Semi-Sweet Chocolate Chips, (3/4 cup)
5-6 Lotus Biscoff Cookies, roughly chopped or broken

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F/177°C. Line a 8×8-inch baking pan with parchment paper so that it hangs over the sides. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a medium mixing bowl, whisk together melted butter and brown sugar. Stir in cookie butter and continue to whisk until combined. Add the eggs and vanilla and mix well.
Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix! Fold in the chocolate chips.
Pour the batter into the prepared baking dish. Gently press the chopped cookies into the top of the batter.
Bake for 25-28 minutes. Edges will be lightly browned and begin to pull away from the baking pan.
Allow the blondies to cool completely in the pan set on a wire rack.

Notes

Storage: Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week. // To Freeze: Wrap with plastic wrap or aluminum foil an store in a resealable freezer bag. Freeze for 3 months and thaw in the refrigerator overnight and enjoy.