You’ve heard that blondies are the new brownies, correct? They kind of have been for a while now. Blondies are quite the rage, and justifiably so. They shouldn’t be confused with cookie bars, as cookie bars are simply cookie dough pressed into a pan and baked into bars. Simply put, blondies are brownies without the chocolate. These Mixed Berry Biscoff White Chocolate Blondies are gooey and buttery, and they’ve got a wonderful brown sugar flavor. The Biscoff cookie butter makes them even more gooey and flavorful, and the mixed berries give these blondies some freshness and summer flair. The white chocolate? It pairs so well with the berries and Biscoff….it just belongs there. Trust me, you need these blondies in your life.
Around Easter time, I made my Peanut Butter Chocolate Mini Egg Blondies, and I knew it wouldn’t be my last batch. This recipe is an adaptation of that one, but I’ve substituted the peanut butter for Biscoff. I’ve come across quite a few people that aren’t familiar with Biscoff, which isn’t surprising, because I had no idea what it was until I started following a ton of blogs within the past year. Perhaps you’ve eaten Biscoff cookies on an airplane in your lifetime, or purchased some at the store? Basically, Biscoff is those cookies processed into cookie butter. It has a subtle, sweet brown sugar flavor that’s perfect for these blondies. Since Biscoff is sweet, I scaled back the brown sugar a bit, and I thought the sweetness in these blondies was just right. 🙂
As usual, I went to the farmer’s market this week and picked up a ton of berries . I needed to make a dessert for my book club meeting, and I wanted to do something fruity. I’ve had this blondie rendition in my mind for a while, and it finally came together. It’s a simple recipe, but there’s nothing simple about the taste. They’re Berry-licious. 😉
These were a hit at book club, and they were a hit with me. Making these blondies got me thinking that I’ve never baked brownies with fresh berries, and that needs to change ASAP. Blondies shouldn’t have all the fun. 🙂
- ½ cup unsalted butter
- 1½ cups light brown sugar, packed
- ½ cup Biscoff cookie butter
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups mixed berries, divided
- ¾ cup white chocolate chip, divided
- Preheat the oven to 350 degrees. Line a baking dish with parchment paper and spray with cooking spray. Set aside.
- In a medium saucepan, melt the butter with the sugar and stir. Remove from heat, and stir in the Biscoff. The Biscoff will not blend in completely. Set aside to cool slightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Now that the Biscoff mixture has cooled slightly, add the eggs one at a time, whisking well after each addition. Add the Biscoff mixture to the flour mixture, folding together just until incorporated. Add 1 cup of the mixed berries and ½ cup of white chocolate chips, folding in as gently as possible. Spread the mixture gently and evenly into the prepared pan. The batter is a bit hard to spread, so feel free to pat it down with your hands if necessary. Top the batter with the remaining ½ cup of the mixed berries, pressing them down slightly. Bake on the middle rack of the oven for 25-30 minutes, or until golden brown on top and a toothpick inserted into the batter comes out clean.
- Place the pan on a wire rack to cool, and sprinkle with the remaining ¼ cup white chocolate chips. Cool completely, then cut into bars. Store in an air tight container at room temperature. Enjoy!
I used raspberries and blueberries, but any berry combination would be fabulous.
Recipe adapted from Flavor the Moments' Peanut Butter Chocolate Mini Egg Blondies.