Name: Sourdough Biscoff Blondies
Prep time: 12 min
Cook time: 37 min
Total time: 49 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup butter, browned; 1 cup packed brown sugar; 1/4 cup biscoff cookie butter; 2 large eggs, room temperature; 1 egg yolk; 1/2 cup sourdough discard; 1 teaspoon vanilla extract; 4 ounces white chocolate, chopped and divided; 6 biscoff cookies, crushed; Extra biscoff cookie butter for drizzling

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Sourdough Biscoff Blondies have a magical quality that makes each bite feel like a warm hug. The rich, buttery base melds beautifully with the caramel notes of brown sugar and the sweet, spiced flavor of Biscoff cookie butter. Each square is a soft caramel delight, with a touch of white chocolate that adds a luxurious creaminess. You’ll find yourself reaching for a second piece before you know it!

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Not only are these blondies incredibly delicious, but they’re also easy to whip up. In just about 50 minutes—12 minutes of prep and 37 minutes of baking—you can have a batch cooling on your counter, tempting everyone in the house. Using simple pantry ingredients makes this recipe budget-friendly, and it’s beginner-friendly, making it hard to mess up. So why not treat yourself and your loved ones to these delightful bites?

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Biscoff Blondies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sourdough Biscoff Blondies

Why You’ll Love This Recipe

Simple & Quick: With just a handful of ingredients and minimal prep time, these blondies are a breeze to make.
Irresistible Flavor: The combination of browned butter, Biscoff cookie butter, and white chocolate creates a rich and flavorful experience in every bite.
Eye-Catching Appeal: The golden edges and drizzle of cookie butter make these blondies look as beautiful as they taste.
Flexible Serving: Whether it’s an afternoon snack, a dessert for gatherings, or an indulgent treat for breakfast, these are perfect for any occasion.
Diet-Friendly Options: You can swap the butter for plant-based alternatives for a dairy-free treat, making these blondies easily adaptable.

Ingredients You’ll Need

1 cup all-purpose flour (120 g): This provides the structure for the blondies. For gluten-free, consider a 1:1 gluten-free flour blend.
1 teaspoon baking powder (4 g): Helps the blondies rise slightly for a light texture.
1/2 teaspoon salt (3 g): Balances the sweetness and enhances flavors. If using unsalted butter, add an extra 1/4 teaspoon.
1/2 cup butter, browned (113 g): The star ingredient that imparts a nutty flavor. You can use melted butter in a pinch.
1 cup packed brown sugar (220 g): This adds moisture and depth of flavor, making the blondies rich and decadent.
1/4 cup Biscoff cookie butter (60 g): Introduces the signature Biscoff flavor. Sunflower seed butter can be used as an alternative.
2 large eggs, room temperature: Eggs help bind the ingredients and add moisture. For alternatives, use flax eggs or applesauce.
1 egg yolk: Additional yolk adds richness and chewiness.
1/2 cup sourdough discard (120 g): Gives a nice tang and keeps the blondies moist. You can substitute with applesauce if you don’t have discard.
1 teaspoon vanilla extract (5 g): Enhances overall flavor.
4 ounces white chocolate, chopped and divided (113 g): Adds sweetness and richness. Feel free to use semi-sweet chocolate for a different flavor.
6 Biscoff cookies, crushed: These add a delicious crunch and additional Biscoff flavor. Use any other cookie if you prefer.
Extra Biscoff cookie butter for drizzling: The final touch that takes these blondies over the top!

How to Make Sourdough Biscoff Blondies

Preheat Oven: Begin by preheating your oven to 350°F. Line a 9×9-inch baking pan with parchment paper and set it aside.
Brown the Butter: In a cast iron skillet or saucepan over medium heat, add the 1/2 cup of butter. Stir frequently as it melts, watching for foaming and cracking. After several minutes, the milk solids will turn golden brown, and your kitchen will fill with a warm, nutty aroma. Remove from heat to cool slightly.
Sift the Dry Ingredients: In a medium bowl, sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Set aside.
Mix Wet Ingredients: In a large mixing bowl, whisk together the browned butter and 1 cup of packed brown sugar until smooth. Next, add the 1/4 cup of Biscoff cookie butter, 2 large eggs, and 1 egg yolk, whisking until well combined.
Incorporate Sourdough: Add in 1/2 cup of sourdough discard and 1 teaspoon of vanilla extract, whisking thoroughly until everything is smooth.
Combine Wet and Dry Ingredients: Gently fold in the sifted dry ingredients using a spatula until just combined—try not to overmix!
Add Chocolate: Fold in half of the chopped white chocolate, creating delightful pockets of sweetness.
Prepare for Baking: Spread the batter evenly into your prepared baking pan. Top with the remaining white chocolate and sprinkle the crushed Biscoff cookies over the top for added crunch and flavor.
Bake: Place in your preheated oven and bake for 25–28 minutes, or until the edges are golden brown and the center is slightly underdone—this is normal for blondies!
Cool and Drizzle: Allow the blondies to cool completely in the pan before drizzling with extra melted Biscoff cookie butter. You can quickly microwave it for about 15-20 seconds for easy drizzling.
Slice and Enjoy: Cut into squares and enjoy the chewy, fudgy bliss!

Storing & Reheating

Store your Sourdough Biscoff Blondies at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate for up to a week or freeze them for up to 3 months. To enjoy them warm, simply reheat in the microwave for about 10-15 seconds. Keep in mind that the texture may change slightly upon freezing, but a quick microwave will refresh the flavor and softness.

Chef’s Helpful Tips

Avoid overmixing the batter to ensure a soft texture. Once you add the dry ingredients, mix just until combined.
Ensure your eggs are at room temperature before mixing for optimal incorporation.
If you want a more pronounced Biscoff flavor, feel free to add an extra tablespoon of cookie butter in the batter.
Wait until the blondies have cooled completely before cutting, as this helps them maintain their shape.
If you plan to serve these at a gathering, consider doubling the recipe for a larger batch—everyone will be asking for seconds!

Sourdough Biscoff Blondies are not just a treat, but a creative way to use up your sourdough discard—turning what is often thrown away into something special. The perfect blend of flavor and texture makes this dessert unforgettable. Have fun experimenting with your favorite variations, and enjoy the delightful taste of these blondies every time!

Recipe FAQs

Can I use other types of flour for this recipe?

Absolutely! While all-purpose flour is recommended for a chewy texture, you can experiment with a gluten-free blend or even whole wheat flour. Just remember that the results may vary slightly in texture and flavor.

How do I know when my blondies are done baking?

Look for golden-brown edges, while the center may seem slightly underbaked—that’s okay! Blondies continue to set as they cool, giving them that perfectly fudgy texture.

Can I make these blondies vegan?

Yes, you can easily adapt this recipe! Substitute the eggs with flax eggs or applesauce, and opt for plant-based butter and dairy-free chocolate to create a vegan version that still tastes delicious.

How do I store my blondies for longer periods?

To keep your Sourdough Biscoff Blondies fresh, store them in an airtight container at room temperature for a few days. For longer storage, you can freeze them in plastic wrap or a freezer-safe container. Just thaw in the fridge or at room temperature before serving!

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