Thick & Fudgy Biscoff Blondies

Thick and fudgy blondies made with Biscoff spread

By @sugarspundreamss

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 0.5 cup granulated sugar
• 2 large eggs + 1 egg yolk large eggs + 1 egg yolk (room temp, adds chew)
• 2 tsp vanilla extract
• 1.75 cups all-purpose flour
• 0.5 tsp baking powder
• 0.5 tsp salt
• 1 tsp cornstarch
• 0.5 cup Biscoff spread, slightly melted

Instructions

1. Preheat oven to 350°F (175°C) and line a square pan with parchment.
2. In a large bowl, combine melted butter, brown sugar, and granulated sugar until smooth.
3. Whisk in the eggs and yolk, then add vanilla extract.
4. Fold in the flour, baking powder, cornstarch, and salt until just combined.
5. Swirl in the Biscoff spread.
6. Pour batter into the prepared pan and smooth the top. Add Biscoff on top and white chocolate chips.
7. Bake for 25–30 minutes or until edges are golden and the center is set but still fudgy.
8. Let cool completely before slicing.
9. If the pan is small and the batter is too much, it may take 40-45 minutes. A bigger pan, maybe 9x9, is recommended.
10. If the edges are done but the middle isn’t, loosely lay aluminum foil on top and turn the temperature to 325 until a toothpick comes out with moist crumbs. Do not over bake.