Melt the butter over medium heat. For extra depth of flavor, let it brown slightly before removing it from the heat. Let it cool for a few minutes.

In a large mixing bowl, combine the melted butter, brown sugar, and eggs. Whisk until smooth and creamy. Add the Biscoff spread and mix until fully incorporated. Stir in the crushed Biscoff cookies for extra crunch.

Gradually add the flour, baking powder, and salt to the wet mixture. Stir gently until just combined. Fold in the white chocolate chips for a touch of sweetness in every bite.

Line an 8x8-inch baking pan with parchment paper or lightly grease it. Pour the batter into the pan, spreading it evenly. Sprinkle extra crushed Biscoff cookies on top for decoration.

Preheat your oven to 350°F (175°C). Bake the blondies for 28 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.

Allow the blondies to cool in the pan for at least 15 minutes before cutting. For the best texture, let them cool completely to firm up. Slice into squares and serve.