Biscoff Blondies
These Biscoff Blondies are soft, rich, and gooey, made with white chocolate and filled with chopped Biscoff cookies, then topped with a smooth Biscoff white chocolate ganache and cookie crumbs.
Servings 12 squares
Calories 360kcal
Ingredients
- 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 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
- Pre-heat the oven to 350ºF. If your oven runs hot, or if it's convection or gas, use 325ºF instead. Grease and line a 8×8” square pan with parchment paper. Don’t use a glass pan.
- To make the batter, mix the unsalted butter, Biscoff butter, and white chocolate in a large bowl. Place the bowl in the microwave or over a double boiler to melt it all together. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
- Add the granulated sugar to the melted chocolate/butter mixture.
- Whisk. The mixture will seem separated. That’s okay. Once you start adding the eggs, it will emulsify and come together.
- Add the eggs, one at a time, whisking until incorporated before adding the next egg.
- Add the final yolk along with the vanilla. Whisk to combine.
- Add the flour and salt to the bowl. Fold with a spatula.
- Add the chopped Biscoff cookies. Fold.
- Pour the batter in the prepared pan. Use a spatula to smooth it out.
- Bake the blondies in the oven for 30-35 minutes, until the blondies look set around the edges and on top. And a toothpick inserted in the blondies doesn’t come out with gooey batter stuck on it.
- If the blondies are browning too much on top, but the middle isn’t cooked yet, cover with aluminum foil to finish baking.
- Remove the blondies from the oven.
- Let them cool down.
Biscoff Ganache
- Heat up the heavy cream and the Biscoff butter until they reach 175ºF, or until very hot in the microwave, before it comes to a boil.
- Pour the hot cream mixture over the white chocolate. Cover and let sit for 1 minute.
- Whisk until the chocolate is completely melted. If the ganache is too thick, add warm heavy cream by the teaspoon to loosen the consistency a bit.
- After about ten minutes, it should be thick enough to spread. Pour over the cooled brownies. Sprinkle with cookie crumbs.
- Let it set for about 30 minutes. Then slice and serve.
Notes
Storage: Store the blondies in an air-tight container, at room temperature for up to 2 days. Or in the fridge, for up to 6 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the baked blondies for up to 2 months. Thaw in the fridge overnight.
Pan: Don’t use a glass pan to make the recipe. It’s better to use a steel or metal pan. Glass pans heat up slowly, which can result in blondies with an underdone center, and overcooked edges.
White Chocolate: Use good-quality white chocolate with over 20% of cocoa butter in it. Don’t use candy melts. If you can’t find white chocolate chips with that amount of cocoa butter in them, you can get white chocolate baking bars, or Lindt white chocolate bars and chop it to use in the recipe. My favorite white chocolate brand is Callebaut, I buy it online.
Cookies: For the batter, you can use either filled Biscoff cookies, or the regular ones. I used the Biscoff-filled ones.
Biscoff Butter: Use smooth Biscoff butter for this recipe. Not the crunchy kind. Biscoff can be found at the grocery store or online on Amazon.
Nutrition
Serving: 1square | Calories: 360kcal