Biscoff Blondies

Prepare an 8×8 baking pan with parchment paper and then spray with non-stick cooking spray. Use 4 binder clips, one on each side, to hold the parchment paper in place.

Place ½ cup of white chocolate chips in a heat safe bowl.

In a small saucepan heat the butter over medium until it is completely melted. 

Remove the melted butter from the heat and pour it over the white chocolate chips. Allow it to sit for 10 minutes. 

Stir the two together until it has become a fully incorporated mixture and all the white chocolate chips are melted. Set aside to slightly cool.

In a large bowl whisk together the butter white chocolate mixture, granulated sugar, and brown sugar until light and fluffy.

Add the eggs, whisk until incorporated.

Fold in the flour until the batter just begins to come together but is not fully incorporated. Fold in the other ½ cup of white chocolate chips, and 5 crushed Biscoff cookies.

Pour the batter into the prepared baking pan and evenly spread it out.

Swirl the slightly melted Biscoff spread into the batter using a butter knife. Sprinkle the other 5 crushed Biscoff cookies over top.

Bake for 30 to 40 minutes or until the top and edges are caramelized and brown. A toothpick test in the center should come out clean with few crumbs.

Allow the Biscoff Blondies to cool for 30 minutes before cutting with a plastic knife into 12 equal slices. Cool completely before enjoying.