Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang to easily lift the blondies out later.
- In a large bowl, whisk together the melted butter and packed brown sugar until well combined.
- Add the eggs and vanilla extract, whisking vigorously for about a minute until the mixture is smooth and glossy.
- Stir in 3/4 cup of creamy Biscoff spread until fully incorporated.
- Add the all-purpose flour, cornstarch, and salt. Use a spatula to fold the dry ingredients in until just combined. Do not overmix.
- Gently fold in the white chocolate chips.
- Pour the batter into the prepared pan and spread evenly. Melt the remaining 2 tablespoons of Biscoff spread in the microwave for 15-20 seconds, then drizzle over the top. Use a knife to create swirls.
- Bake for 25-30 minutes. The edges should be golden, and a toothpick inserted in the center should come out with moist crumbs.
- Allow the blondies to cool completely in the pan on a wire rack before lifting out and slicing into 16 squares.
Notes
Do Not Overbake: For that perfect fudgy texture, it's better to underbake slightly than overbake. The blondies will continue to set as they cool.
Cool Completely: This step is crucial! Cooling completely ensures the blondies set properly and allows for clean, neat slices.
Cool Completely: This step is crucial! Cooling completely ensures the blondies set properly and allows for clean, neat slices.