Buttery, brown sugar blondies flavored with Biscoff spread and full of white chocolate. Quick and easy!
Have you ever had Biscoff spread before?
Biscoff is a creamy, vegan, nut-free spread with the consistency of peanut butter. It’s made from Biscoff Cookies. It tastes like spreadable graham crackers with a hint of brown sugar thrown in. And I completely love it! My Chocolate Chip Cookie Granola Bars, Biscoff Chocolate Chip Cookies, and Biscoff Oatmeal Cookies are all made from Biscoff.
Biscoff is available at most grocery stores in the peanut butter aisle. While you’re there, grab a jar of peanut butter and make my peanut butter cookies next!
I promise, I’m not a walking advertisement for Biscoff, but I just love baking with it. And spreading it on bananas. And combined with Nutella on a piece of toast. And straight out of the jar with a spoon. I know you do that too!
Biscoff pairs wonderfully with white chocolate. Well, let’s be honest. It pairs well with any chocolate. White chocolate won the battle today, though. I formulated a new blondie recipe that left room for a lot of this creamy spread. It’s sweetened purely from brown sugar; there is no white sugar in these blondies at all. The blondies are soft and chewy, without a dry crumb in sight.
Last week I posted a recipe for my chocolate chip cookies. Many, many readers have written to me how much they love them. The trick to getting them so chewy? Using melted butter and adding an extra egg yolk. So, I did the same with these blondies. I used melted butter and one whole egg + 1 egg yolk. Yep, these blondies are the chewiest.
If you like brown sugar, you’ll love these. If you like white chocolate, you’ll love these. If you like blondies, you’ll love these. And if you like Biscoff/cookie butter, you’re definitely going to love these. They are so easy to make, you’ll think that you’re doing something wrong. I assure you: you’re not.
And after you finish off the pan of these blondies (I know you will!), give these dark chocolate cranberry blondies or snickerdoodle blondies a try next.
Print
Biscoff White Chocolate Blondies
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours, 50 minutes
- Yield: 16 blondies
- Category: Bars
- Method: Baking
- Cuisine: American
Description
Buttery, brown sugar blondies flavored with Biscoff spread and full of white chocolate. Quick and easy!
Ingredients
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 5 Tablespoons (71g) unsalted butter, melted
- 1 cup (200g) packed light brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup Biscoff spread
- 1 and 1/4 cups (225g) white chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
- In a medium sized bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, stir the melted butter and brown sugar together until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in the Biscoff spread. Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the white chocolate chips.
- Spoon the batter into the prepared baking dish. Bake for 25-26 minutes. The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely- about 3 hours. Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars.
Notes
- Make Ahead & Freezing Instructions: These blondies stay fresh at room temperature for 1 week, so you can make them a few days in advance. Blondies freeze well, up to 3 months. Thaw in the refrigerator before serving.
- Special Tools (affiliate links): 8-inch Square Baking Pan | Glass Mixing Bowls | Whisk | Silicone Spatula
- Larger Batch: Recipe can easily be doubled and baked in a 9×13-inch pan for 35 minutes.
Reader Comments and Reviews
What would you recommend as a sub if I don’t love white chocolate? Butterscotch maybe? Regular chocolate doesn’t seem quite right!
Butterscotch chips would be delicious in these blondies, Kristin!
HOLY MOLY!!!! These are fabulous!!
Hi Sally, I’d like to add some macadamias to the recipe. Should I reduce the choc chips to half a cup and add half a cup of macadamias, or could I go to to 3/4 cup of each? Thanks!
Hi Rebecca! We would stick to 1 1/4 cups total add-ins. You could do 3/4 cup white chocolate chips and 1/2 cup macadamia nuts!
hi Sally
can i use dark brown sugar instead of light brown sugar ?
Definitely! Use the same amount of dark brown sugar as light brown sugar.
I’ve made these so many times and they always taste amazing!
Would you be able to freeze these though?
I’m thrilled you enjoy them, Rosie! See recipe notes for freezing instructions.
LOVE them but please can I have the nutritional values? (I’m on WW!!)
I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp
Just made these and could not stop eating them. Recipe was quick and easy. The only thing I would do differently is add less chips and make a bigger batch!
These are great! They taste like those white chocolate macadamia nut cookies from Subway if anybody knows what I’m talking about 🙂
I make these all the time, my best friend is a massive fan. They never turn out wrong and they’re so quick and easy to do! Thank you so much <3
Hi Sally,
Thanks for the recipe. First time to try this last weekend. My daughters love this so much I was lucky to have a slice to taste it!
Will bake again this coming weekend!
Thanks again!
Hello Sally! I think i’m going to make this on Saturday, but i do have a question… since i love Biscoff so much, i am wondering if i can increase the amount in the recipe? If so, how much can i add up to this recipe, and what will happen if i add too much Biscoff?!
Thank you so much!
Hi Emily, You can certainly try to increase the amount but the texture of the blondies might be a bit different. You can also try adding some Biscoff cookie chunks into the batter or pressed on top!
Would these be good with regular chocolate chips?
Definitely!
Hello Sally! Can I make this blondie without the cookie butter? Currently don’t have it here in the Philippines 🙁 would it still work?
Hi Jasmine! Use these blondies instead 🙂 You can use white chocolate instead of butterscotch morsels.
If I need to make them dairy-free, would you recommend margarine or oil? Thanks!
Hi Beth! I recommend oil such as melted coconut oil, canola oil, or vegetable oil.
Sally, I just made these and they were TO DIE FOR! Can you please develop more recipes with Biscoff?? I’m gonna make your Biscoff oatmeal cookies next 🙂
I just made these and they turned out perfectly. I pressed frozen raspberries into the top before baking, and the sourness works perfectly with the sweetness of the blondie. Provided I can always find speculoos spread here in Australia, this recipe will become a high rotation number!
Hi Sally,
Could I brown the butter and use it in this recipe instead? Or will it affect the outcome? I really love the rich nutty flavour that browned butter lends to a blondie…
Sure can!
Hi Sally I was just wondering how much Biscoff spread you need in grams? I can only find peanut butter on the master chart which says 1/2 a cup would be equal to 135 grams. So would the biscoff amount to the same with it having a similar texture?
I’m really looking forward to making these since I love both biscoff and white chocolate!
Same amount in grams as the PB 🙂 Pretty identical weight.
Hey Sally!
I’m going on a trip this weekend and I’m thinking of making these blondies to munch on while away. I only have an 8×10 inch baking pan, do you have any recommendations on the baking time?
I’m really looking forward to making these, they sound amazing!!
Hi Linda! The bars will be a little thin in a larger pan and the bake time will be only a few minutes less.
Thank you so much for this recipe! It is the best thing I’ve ever baked!! Crisp outside, gooey inside….it’s like a giant chewy cookie!!
I swapped out white chocolate for dark and slightly reduced the sugar amount, only because my sweet tooth is mild.
I also wanted to thank you for converting the measurements to metric. It’s so hard to find great blogs that do that. A godsend.
I’ll be trying many more recipes from you!
Hi Sally!
These look & sound absolutely amazing! I was wondering if it’s possible to bake these in a cupcake or muffin pan?
Absolutely! I am unsure of the bake time.
Great recipe! I love Biscoff 🙂
One question-If I am using a glass pan, does the baking time/temperature change?
Thanks!
Hi Ria! The oven temperature will not change, but the blondies may need an extra few minutes in the oven if using a glass pan.
Made these yesterday and they were AMAZING!!!!!! thanks for the recipe…
Hi, can I substitute almond butter for the biscoff spread? Thanks x
Definitely.
Made a vegan version of these today! I used a flax egg (1 tbsp ground flax, 3 tbsp water) and coconut oil. I also cut the sugar in half and used mini semi-sweet chocolate chips (about 3/4 cup or so). I had to add a bit of extra liquid (a few tablespoons of water, in addition to the 3 tbsp from the flax egg) to get it mixed together, but oh.my.god. SO GOOD! I can’t even explain how good they are. I actually closed my eyes during my first bite to savor the flavor, if that makes sense. Wherever I go next that I can bring a dessert along with me to share, this will be it. Everyone should get the chance to eat these blondes. Cannot get over how good they are. I could eat the entire pan, I swear.
These were fantastic!! They turned out pretty well! (although it sank a little bit from the edges when I removed it from the oven, because I just dropped it all of a sudden in the rack, did not hold the pan very well, it was hot haha). But it looked gorgeous and smells great. I am still waiting for 2 hrs to cool it down but I couldn’t help myself, I sliced a bit from the crusty edges. Yummy!!
By the way, have you ever done this with the crunchy type of Biscoff? I love the Crunchy Biscoff because it’s great straight out of the jar (that is how I mostly consume my Biscoff, with just a spoon haha) but I wouldn’t want to risk it in the batter. The batter may be affected by the cookie bits.
Thank you thank you for this recipe! I love it!
Hey Cara! I am so glad that you love these blondies. They are one of my favorite “bar” cookie recipes to make. And they’re easy.
You must try these with crunchy biscoff. I use it all the time to make these!
Hi Sally. I just took the blondies out of the oven and went back to look at your recipe to see how long they should cool. My son said, “seriously? There’s no way we can wait 3 hours!!” We may have to cut off just a small corner to taste and let the rest cool so that they’ll cut nicely!
Thanks for sharing your great recipes!
Sally,
Is it okay to make these with Trader Joe’s “crunchy” cookie butter? They were out of the smooth type.
Thank you!
It sure is! And that sounds delicious.
Oh. My. Gosh Sally! I made these last night, and they are absolutely fabulous! When I first came across these on your blog, I knew I had to make them for my husband. He travels a LOT for work, and eats Biscoff cookies very frequently. I made him try just the biscoff spread at first, and he was very sceptical when he saw the spoonful of spread because he loathes peanut butter (completely crazy, right??!). He was very intrigued after trying it! I followed your recipe, including the baking time, to a T (even though they looked too doughy when I pulled them out). They were perfect! Thank you so very much for such a fabulous recipe! I will definitely have to blog about these myself!
I came home from work and made these immediately – your blog really brings out my need for instant gratification. They were spectacular!!!!