White Chocolate Biscoff Blondies

Preheat the oven to 325°F (convection, two‑sided heat) and place a rack in the middle of the oven.

Grease a 9×13‑inch baking pan with butter or line it with parchment paper, allowing the paper to hang over the edges for easy removal.

In a large mixing bowl, combine the melted butter, dark brown sugar, light brown sugar, and vanilla; whisk until the mixture is smooth and glossy.

Add the eggs one at a time, whisking well after each addition to fully incorporate and create a uniform batter.

Sift the flour, baking powder, and salt together, then fold them into the wet mixture using a spatula, mixing only until just combined to avoid over‑mixing.

Gently fold in the biscoff spread, broken biscoff cookies, and white chocolate chips, ensuring an even distribution without deflating the batter.

Transfer the batter to the prepared pan, spreading it evenly with the spatula to a uniform thickness.

Bake for 35–40 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Remove the pan from the oven and place it on a wire rack; allow the blondies to cool completely in the pan before cutting, about 30 minutes.

If desired, decorate the cooled blondies with additional broken biscoff cookies and extra white chocolate chips, pressing them lightly into the surface.

Cut into 12 equal squares or bars and serve, or store in an airtight container at room temperature for up to 3 days.