Biscoff White Chocolate Blondies

Need a dairy free hor d'oeuvre? Biscoff White Chocolate Blondies could be a super recipe to try. One serving contains 206 calories, 3g of protein, and 8g of fat. This recipe serves 16 and costs 46 cents per serving. A mixture of vanillan extract, white chocolate chips, egg, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Sallys Baking Addiction has 3871 fans. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 18%, this dish is rather bad. If you like this recipe, you might also like recipes such as Biscoff White Chocolate Chip Blondies, Biscoff Blondies with Biscoff Icing, and White Chocolate Biscoff Cheesecakes.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F degrees. Line a 8x8 or 9x9 baking pan with parchment paper or spray with nonstick spray. 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 - before cutting into squares.Makes 16 blondies. Recipe may easily be doubled and baked in a 9x13 pan for 35 minutes. Blondies stay fresh at room temperature for 1 week.

 

Step by step:

1. Preheat oven to 350F degrees. Line a 8x8 or 9x9 baking pan with parchment paper or spray with nonstick spray. 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.

2. 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.

3. 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 - before cutting into squares.Makes 16 blondies. Recipe may easily be doubled and baked in a 9x13 pan for 35 minutes. Blondies stay fresh at room temperature for 1 week.

Nutrition Information:

covered percent of daily need