The Speculoos spread was hanging around in my pantry waiting to be used. I probably should have added some to my boring English muffins for breakfast, but for some reason, I did not. The jar of glorious cookie butter finally got opened when a friend invited us over to their house for a cookout. Biscoff blondies were practically begging to be made.
I baked up a double batch of these blondies and found that the original suggested baking time for a 9x13 inch pan was too much. If you double the recipe like I did, reduce your baking time to 30 minutes and add more time as needed.
These blondies were one of the highlights of the party, as I am told. I wasn't able to stick around the entire night since it was Addie's bath night. The bars have a nice chewy texture like a traditional blondie but have a distinct cookie butter flavor profile (in other words, super yum). The white chocolate chips are a nice feature that add a bit of sweetness and fun crunch in every bite. If you're not a fan of white chocolate, you can certainly substitute with other baking chips (milk chocolate, semi-sweet chocolate, peanut butter, butterscotch or even cinnamon). I bet any of those would taste just as good.
Biscoff white chocolate chip blondies
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 5 Tablespoons (1/3 cup) unsalted butter, melted
- 1 cup light brown sugar, packed
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff spread (or Trader Joe's Cookie Butter/Speculoos)
- 1 and 1/4 cups white chocolate chips