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Line an 8 x 8 inch (20 x 20cm) baking pan with baking paper and pre-heat oven to 180C/350F.
Melt the butter in a large bowl in the microwave (try 30 seconds to begin with). Let it cool for a few minutes.
Whisk in the brown sugar. Then whisk in the eggs and vanilla. Finally, stir in half a cup of the Biscoff spread/cookie butter.
Mix in the salt, flour and baking powder until just combined. Don’t over-mix.
Gently fold through the chocolate.
Tip the mixture into the baking pan. Smooth down and into the corners with a spatula.
Warm the rest of the Biscoff spread in a small bowl in the microwave (15 to 20 seconds). Then drizzle it over the top of the batter in the pan. Press the broken Biscoff biscuits into the top as well. Finally, press a few extra white chocolate chunks into the top.
Bake for 20 minutes or until the blondies have started to pull away from the edges and the top is set and looks crinkly on top. A skewer plunged into the centre can come out with sticky bits on it but not raw batter.
Serve warm as a dessert with ice cream and extra warm Biscoff. Alternatively, allow to cool, then slice into 16 squares.