Biscoff Blondies
Serves 16
15 mins prep
35 mins cook
50 mins total
Cookie butter meets blondies in these soft and chewy Biscoff Blondies, sprinkled with white chocolate throughout. They are sweet, spiced, and indulgent.
For the Blondies
For Toppings
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Congratulations!
Save $4 cashback on Forager Project Organic Dairy-free Plain Unsweetened Creamer. Scan QR-code and claim coupon
Preheat oven to 350°F. Lightly grease a 9” x 9” square pan with cooking spray and line the pan with parchment paper to create a sling, with an overhang on all four sides.
Melt the butter and allow it to cool slightly. In a large mixing bowl, add the melted butter, cookie butter spread, brown sugar, and granulated sugar. Whisk well until combined.
Add in the eggs and vanilla, and mix together, for about 30 seconds. Add the flour, baking powder, salt, and cinnamon and mix with a spatula until only a few streaks of flour remain. Fold in the white chocolate chips.
Pour the batter into the prepared pan and spread it evenly with an offset spatula. Top with broken and crushed Biscoff cookie pieces. Bake for 30-35 minutes, or until the center is just set and the edges are golden brown. A toothpick inserted should come out with a few moist crumbs, but not wet batter.
Allow the blondies to cool. Melt the 2 Tablespoons cookie butter spread and drizzle it over the top of the blondies. Cut into 16 equal squares, serve, and enjoy!
