Description
These indulgent Biscoff Blondies combine creamy white chocolate and rich Biscoff butter with chunks of filled Biscoff cookies for a delightfully soft and chewy treat. Topped with a luscious Biscoff white chocolate ganache and cookie crumbs, this recipe delivers a perfect balance of flavors and textures in every bite.
Ingredients
Batter
- 1¼ cup chopped white chocolate (212 g)
- ¾ cup Biscoff butter (180 g)
- ½ cup unsalted butter (113 g)
- ¾ cup white granulated sugar (150 g)
- 2 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour (255 g)
- ¼ tsp salt
- 10 filled Biscoff cookies, chopped small (100 g)
Biscoff Ganache
- ¾ cup white chocolate, chopped (120 g)
- ⅓ cup heavy cream (80 g)
- 2 tbsp Biscoff butter (30 g)
- 5-6 crumbled Biscoff cookies (60 g)
Instructions
- Preheat and prepare pan: Preheat the oven to 350ºF (use 325ºF if using a convection or gas oven). Grease and line an 8×8-inch square pan with parchment paper, avoiding glass pans for best results.
- Melt chocolate and butters: In a large bowl, combine unsalted butter, Biscoff butter, and chopped white chocolate. Melt together using the microwave in 15-30 second intervals, stirring in between until fully melted, or use a double boiler by placing the heat-proof bowl over simmering water and whisking until smooth.
- Add sugar: Stir granulated sugar into the melted mixture thoroughly. The mixture may look separated at this stage.
- Incorporate eggs: Whisk in eggs one at a time, making sure each is fully incorporated before adding the next. Add the extra egg yolk and vanilla extract last, whisking to combine completely.
- Fold in dry ingredients: Add the flour and salt to the wet mixture and gently fold with a spatula until combined.
- Add cookies: Fold in the chopped filled Biscoff cookies evenly throughout the batter.
- Prepare for baking: Pour the batter into the prepared pan and smooth the top with a spatula for even baking.
- Bake the blondies: Bake for 30-35 minutes until the edges and top are set and a toothpick inserted comes out clean or with just a few moist crumbs. If the top browns too quickly but the center isn’t cooked, cover loosely with foil and continue baking.
- Cool the blondies: Remove from oven and allow the blondies to cool completely in the pan.
- Make Biscoff ganache: Heat heavy cream and Biscoff butter until very hot (about 175ºF) but not boiling, using microwave or stovetop.
- Combine ganache: Pour hot cream mixture over chopped white chocolate, cover, and let sit for 1 minute. Then whisk until smooth. If too thick, add warm heavy cream teaspoon by teaspoon to loosen.
- Apply ganache and toppings: After the ganache thickens (around 10 minutes), spread it evenly over the cooled blondies. Sprinkle with crumbled Biscoff cookies.
- Set and serve: Allow ganache to set for about 30 minutes before slicing and serving the blondies.
Notes
- Use an 8×8-inch pan lined with parchment paper for easy removal and even baking.
- Microwave in short bursts when melting chocolate to avoid burning.
- If the batter looks separated after adding sugar and butter, don’t worry; it will come together after adding eggs.
- If your oven tends to run hot or is convection, reduce temperature to 325ºF to prevent over-browning.
- Cover with foil if blondies brown too fast on top while baking.
- Allow the ganache to cool and thicken before spreading for the best texture.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
