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
These tasted delicious!! Mine looked great when I took them out of the oven but then the middle sank. Google told me it could be overmixing but I was very careful not to do that. Any suggestions?!
Hi Heather! It’s normal for bars to have raised edges, they just bake unevenly because of the heat from the pan edges. A lighter colored pan could help with this, but like I said, it’s typical of blondies and bars.
These were really good, but super sweet. The cookie butter and white chocolate chips together make them so sweet, you can’t eat too much of it. Which is probably a good thing because I really liked them.
I found cream cheese chips in my grocery store and might use them in my next batch. Hopefully they will be less sweet.
Update for anyone who may want to know, these are fantastic with cream cheese chips in place of white chocolate chips.
Love this idea! Thanks for sharing!
Wow! These are AMAZING! Very butterscotchy and you get the Biscoff cookie flavor. Love the texture as well – crunchy edges with chewy middle.
If I can’t find biscoff, what can I substitute in instead?
Hi Jess! Creamy peanut butter should work, or try our peanut butter blondies with white chocolate chips mixed in instead of the Reeces Pieces.
This was absolutely amazing. I am a huge Biscoff fan and this was perfect. Chewy, moist, dense, rich. Love it, like all of your recipes.
How much is the half cup of biscoff in grams may I ask?
This older recipe hasn’t been updated with ingredient weights, apologies! 1/2 cup Biscoff spread should be 130g.
Question, could I brown the butter in this recipe? Or would that be too overboard?
Hi Evelyn, you could, just keep in mind that when you brown butter, some of the liquid evaporates, so I’d recommend browning 6 T. butter instead of the 5 T. melted butter the recipe calls for. Hope the blondies turn out great!
I made these the other day, and I was a bit worried about them at first because they looked underdone, but when I cut into them and tasted them later, they were absolutely DELICIOUS. I have to say, this is the best blondie / brownie recipe I’ve ever used. (Pretty close with your salted butterscotch blondies that I’ve made) Great for using up my leftover cookie butter. Absolutely would make again!
These blondies were a hit at my party. The first batch I made a double recipe and I must have overstirred, (or maybe because I patted them down in the pan) because they were breaking apart and I could not serve them. I made a single batch after and they were not crumbly. Next time I want a double batch, I will make two separate recipes. They are so delicious! Thank you Sally!
Perfect each and every time. Question: would I be able to sub the flour for almond flour? Thanks.
I’m a big Sally’s Baking Addiction Fan but I was a little disappointed with this recipe when i mixed the wet and dry ingredients, the batter look very very thick and when i baked it, it barely rised and was completely underdone even though the top looked cooked. I’m not sure where I went wrong because I cooked it for 25 min and my toothpick came out clean.
These blondies are absolutely delicious! It was my first time making them and they came out perfect. Everyone loved them. Do you think I could add raspberries to the recipe? Thanks 🙂
I make a lot of neighbors and friends happy via your recipes, but this one really blows us all away! It’s also fun to play with different add-ins. I’m with the butterscotch chip crowd, but my current hack is to toss in a few finely diced dried apricots, too. Then I tell myself it’s a health food and pretty much stick my face in the pan and devour them like some starved beagle.
I love all sallys recipes. They always come out perfect every time!
I’m planning to make a double batch of these blondies. Since the biscoff is already pretty sweet, I think 400g of sugar is too much. Can I put less sugar without ruining the recipe?
Thank you! (all of your recipes have been delicious so far!)
Hi Ana! So glad you’re enjoying our recipes. Sugar is used for moisture and texture in baked goods as well as taste. You can certainly try reducing the sugar, but the resulting texture will be different than intended.
Made these with butterscotch chips and they were a hit!
This is the most delicious blondies I have ever baked. I actually didn’t add any chipits. I can’t wait to share them with my family. Thank you for sharing this recipe.
If i wanted to add nuts to this recipe, would I put them in place of some of the chocolate chips, or could they just be added? Thanks!
Hi Leigh! Stick to 1 1/4 cups total add-ins. You could do 3/4 cup white chocolate chips and 1/2 cup nuts!
Never in my life have I left a comment on someone’s reciepe but OMG I love you!!!!! I need to tell you that as a skinny girl who never really loved sweets and prefers muffins and coffee cakes to cupcakes and anything else with icing. I have eaten a whole damn tray of these by myself. I actually lied to my family and told them they were overtakes so I didn’t have to share. Also I shamefully added equal amounts of white chocolate chips and butterscotch chips I couldn’t find a use for and somehow it made them even better! For someone who doesn’t like sweet, I have to say this is a now go to recipe and im so glad I found it! Thank you so much!!!!
The blondies were absolutely delicious and a major hit with everyone who tried them! Incredibly easy to make (esp because I didn’t have to wash a mixer) and easy to put together. I ended up using a 9×9 pan and didn’t have any issues. Will definitely be making again!
I’ve eaten these before and loved them. I decided to make them for myself and was a little frustrated. After cooling completely I started to cut them and good scared. They looked cooked but the bottom looked raw. I followed the directions regarding time in the oven and cooling time but felt something was wrong. After looking at your photos I realized that they were supposed to look that way, correct? How can I tell if they may have needed more time based on my oven?