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Biscoff White Chocolate Blondies
Prep Time
15 mins
Cook Time
30 mins
 
These Biscoff Blondies have a delicious caramelized flavor which is further intensified by the Biscoff spread and cookies. The texture is just the right amount of fudgy blondie gooey-ness!
Course: Dessert
Cuisine: American
Keyword: biscoff cookies, biscoff recipes
Servings: 16 squares
Author: Jackie
Ingredients
  • ¾ cup unsalted butter melted
  • ¾ cup granulated white sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup white chocolate chips
  • 1 cup Biscoff spread plus extra for serving
  • 10 Biscoff cookies chopped
Instructions
  1. Preheat the oven to 350F and line an 8” square pan with baking parchment.
  2. In a large mixing bowl, add the melted butter, white sugar and brown sugar. Beat together on
  3. a high speed until smooth.
  4. Add the eggs and vanilla extract and beat again on a high speed until fully combined and
  5. voluminous.
  6. Add the flour to the mixing bowl and beat on a low speed until fully combined.
  7. Fold the white chocolate chips into the blondie batter.
  8. Transfer the blondie mixture to the prepared 8” baking pan. Use the back of a spoon or off set
  9. spatula to spread the mixture evenly.
  10. Warm the Biscoff spread for 30 seconds in the microwave then pour it on top of the blondie
  11. mixture.
  12. Use a knife to gently swirl the Biscoff spread into the blondie mixture.
  13. Sprinkle over the chopped Biscoff cookies. Press them down very gently with your hands.
  14. Bake in the center of the preheated oven for 30 minutes.
  15. Leave the Biscoff Blondies to completely cool in the pan before turning out and slicing into 12
  16. equal squares.
  17. Serve drizzled with warm Biscoff spread and enjoy!
Recipe Notes

• You can use a hand held electric whisk or stand mixer fitted with the paddle attachment to make this recipe. It can also be mixed by hand (and a little elbow grease!)
• We used a combination of white and brown sugar as this gives more of a caramel flavor, however, you can use all white sugar if you prefer.
• Be sure to measure your flour accurately by spooning it into the cup then levelling off the top with a knife.
• You can use white chocolate chips, milk chocolate chips or semi-sweet chips for this recipe. Chopping a chocolate bar of your choice into small pieces will also work equally as well.
• When adding the Biscoff spread it’s better to warm it up slightly as this makes it much easier to spread. Likewise it’s easier to drizzle on the baked blondies if it’s been warmed up beforehand.
• We used an 8” square pan for this recipe which results in thick blondies. You can use a 9” square without having to alter the recipe although your blondies will bake up slightly thinner.

• For blondies, we recommend a baking time of 30 minutes. This will give you a slightly gooey middle. If you like your blondies really gooey then reduce the baking time to 25 minutes. Any longer in the oven than 30 minutes and your blondies will turn to the consistency of cake!
• We tend to leave our blondies on the counter overnight after they’ve been baked. This helps them to set up and makes them easier to cut. If you want to eat them sooner, do wait until the pan feels completely cool before attempting to remove them from the pan. You can put them into the fridge to cool to speed the process up a bit.
• Storage: Biscoff Blondies should be stored in an airtight container at room temperature where they will stay fresh for at least 3 days. Biscoff Blondies can be frozen for up to 1 month, however, the cookies on top will soften over time.