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 a try next.
PrintBiscoff 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 | Rubber Spatula
- Larger Batch: Recipe can easily be doubled and baked in a 9×13-inch pan for 35 minutes.