Buttery, brown sugar blondies flavored with Biscoff spread and full of white chocolate. Quick and easy!
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 5 Tablespoons (1/3 cup or 75g) unsalted butter, melted
- 1 cup (200g) packed light brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup Biscoff spread (or Trader Joe’s Cookie Butter)
- 1 and 1/4 cups (225g) white chocolate chips
- Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
- In a medium sized bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, stir the melted butter and brown sugar together until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in the Biscoff spread. Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the white chocolate chips.
- Spoon the batter into the prepared baking dish. Bake for 25-26 minutes. The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely- about 3 hours. Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars.
- Make Ahead & Freezing Instructions: These blondies stay fresh at room temperature for 1 week, so you can make them a few days in advance. Blondies freeze well, up to 3 months. Thaw in the refrigerator before serving.
- Egg White: What to do with the extra egg white? Make these or these.
- Larger Batch: Recipe can easily be doubled and baked in a 9×13 pan for 35 minutes.
Keywords: biscoff white chocolate blondies, white chocolate blondies