The good news is this delicious Chocolate Biscoff Blondies recipe is vegetarian and nut-free. They can also be vegan, gluten-free, and dairy-free with some substitutions.
What better way to start the day than with Biscoff Blondies? We have finally granted your ultimate wish for the most sought-after recipe. These dangerously addictive treats are the perfect dessert to wow your friends and family.
The actual blondies are very simple to make, made with next to no effort. When you bite into the white chocolate chip, you get a little whirl of sweetness every time. With gooey middles, caramel-like flavor, and addictively chewy edges, you’ll wonder why you haven’t made them before!
What’s To Love?
💕 Quick and easy to prepare.
💕 They don’t require any complex cooking skills or hard-to-find ingredients.
💕 They taste as good as they look, making them a great dish for almost any occasion.
💕 Offer a deep, satisfying, gooey, white chocolate and crunchy taste that every chocolate and Biscoff lover adores.
💕 The blondies are great for making in advance.
Have you already tried White Chocolate Biscoff Blondies? If so, let us know how they were…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Butter — for the best results, use dairy butter at room temperature.
- Chocolate — use white chocolate that contains vanilla; we use Lindt because of its full flavor and creamy texture. For the white chocolate chips, we use Callebaut. Other good-quality brands are Ghirardelli, Guittard, and Valrhona.
- Sugar — use golden caster sugar and light brown sugar.
- Eggs — use medium size eggs.
- Vanilla Extract — use Nielsen Massey, which is made with real vanilla beans and alcohol. The vanilla is quite potent and adds a beautiful richness to desserts.
- Flour — use all-purpose flour, which is sometimes referred to as plain flour.
- Baking Powder — use a high-quality baking powder to avoid aluminum, which helps with a little lift.
- Salt — use Himalayan salt; it brings out the flavor and offsets the sweetness.
- Biscoff Spread — the texture of this smooth spread is similar to that of chocolate or peanut butter spread. However, its main flavor profile is caramel and spices. The Biscoff Spread is vegan-friendly and made with only natural ingredients.
- Biscoff Cookies — these spiced cookies, originating from Belgium and occasionally referred to as speculoos, have a unique taste of caramel and cinnamon. They are thin, crumbly, and crispy and are a combination of biscuit and coffee. Lotus Biscoffs are widely available in supermarkets worldwide and are used in this recipe by smashing them and piling them on top of the bake.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Butter — a great alternative is dairy-free butter.
- Vanilla Extract — if you prefer a non-alcohol base, use vanilla flavoring.
- Flour — rice flour is a great alternative; substitute equal amounts of rice flour and 1/2 teaspoon of guar gum.
- Chocolate Chips — chopped macadamia nuts are the perfect replacement or substitute half and half.
- Biscoff Spread / Cookies — substitute your favorite biscuit spread and cookies with Nutella spread or peanut butter. Gingersnaps are a delicious alternative.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the White Chocolate Biscoff Blondies with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
White Chocolate Biscoff Blondies are easy to make and even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
▶︎ To prepare, grease and line a square baking tin with parchment paper and preheat the oven. Then, melt the white chocolate and put it aside to cool slightly. Then, combine the melted butter and sugar. Add the eggs and vanilla extract to the butter and sugar mixture. Mix well.
▶︎ Sieve the flour, baking powder, and salt in a separate bowl, then gradually add the dry ingredients to the wet ingredients. Slowly add the melted white chocolate to the mixture and the white chocolate chips. Mix well.
▶︎ Pour the batter into the prepared baking pan and spread it evenly. Using a spoon, dot Biscoff spread randomly onto the brownie mixture, then marble the mixtures together with a skewer. Crumble the Biscoff cookies and sprinkle them over the top.
▶︎ Bake for 35-40 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and allow to cool in the pan on a wire rack before cutting into squares. Serve and enjoy!
NOTE: Rather than topping with broken cookies, you can slightly crush them and mix them into the batter.
For more detailed instructions, notes, and ideas…see the recipe card.
Removing From The Pan
For best results, use a cake pan with a detachable base (unclippable sides), like this square baking pan.
Warm a knife under a hot tap and pat it dry. Run the knife around the edges before taking the blondie out of the pan. Unclip the springform, lift it off, and gently slide the Biscoff Blondie off the loose base. If you lined your tin with parchment paper, now’s the time to remove it.
Tools You’ll Need
Want to make the best White Chocolate Biscoff Blondies? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- 23cm Square Pan
- Saucepan – or use a microwave to melt the chocolate.
- Hand Mixer – or kMix
- Mixing Bowl – if you’re using a hand mixer, you’ll need to use a bowl to combine the ingredients.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Parchment Paper – to line the baking pan to prevent the brownie from sticking.
If you love those gadgets for this recipe, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, and we think it’s a great asset for all kitchens.
Kenwood KMX750 kMix 5L stand mixer, 6-speed settings, 1000W, stainless steel, removable bowl, 5 liters, tilt design, button control, black, easy to clean and use. Tools included: K-beater, whisk, dough, splash guard, and spatula. The design is a robust metal body with a vintage design and is a decorative appliance.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
White Chocolate Biscoff Blondies are one of those delightful treats that are frequently eaten as a standalone dessert. However, because of their rich and sweet flavor, they can pair exceptionally well with some sauces and beverages; here are our favorite go-to’s to eat with them:
▶︎ Enhance the butterscotch flavor by adding caramel sauce.
▶︎ As with any brownie-type cake, Vanilla Ice Cream is outrageously heavenly.
▶︎ Whipped cream or pouring cream is divine; check out our Boozy Whipped Cream for an extra special touch.
▶︎ Try a portion of our No-Bake Creamy Biscoff Mousse would be a match made in heaven. The cool, creamy texture of the mousse would contrast perfectly with warm blondies, creating a delightful juxtaposition of temperatures and flavors that is sure to impress.
▶︎ What you drink when eating the White Chocolate Biscoff Blondies counts too. A cup of tea, such as Earl Gray, or a flavorful coffee to balance the sweetness.
▶︎ Crushed Biscoff cookies on top of the blondies can add extra crunch and flavor.
▶︎ Drizzle additional warmed Biscoff spread over the blondies for a gooey and decadent touch.
More Recipes
Here are some other delicious recipes that we think you might also like:
Thank you for checking out White Chocolate Biscoff Blondies!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Equipment
- Hand Mixer - or kMix
Ingredients
Cake
- 300 grams Butter
- 180 grams Light Brown Sugar
- 160 grams Golden Caster Sugar
- 4 medium Eggs
- 1 tsp Vanilla Extract
- 380 grams All-Purpose Flour
- ⅓ tsp Himalayan Salt
- 1 tsp Baking Powder
- 200 grams White Vanilla Chocolate
- 150 grams White Chocolate Chips
- 200 grams Biscoff Spread
- 100 grams Biscoff Cookies
Topping
- 50 grams Biscoff Spread
Instructions
- Preheat the oven to 180ºC, 356°F, Gas 4.
- Grease and line a 23cm square tin with parchment paper.
- In a double boiler, melt the white chocolate, then put aside to cool slightly.
- Melt butter in a saucepan or microwave using 10-second increments.
- In a large mixing bowl, combine the melted butter and sugar. Stir until well combined.
- Add the eggs and vanilla extract to the butter and sugar mixture. Mix well.
- Sieve the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the melted white chocolate to the mixture.
- Add the white chocolate chips.
- Gently fold and combine.
- Pour the batter into the prepared baking pan and spread it evenly.
- Using a spoon, dot Biscoff spread randomly onto the brownie mixture, then marble the mixtures together with a skewer.
Note: If the spread is too hard, warm it up in the microwave for a couple of seconds to make it easier to work with. - Crumble the Biscoff cookies (keep them chunky, not fine crumbs) sprinkle over the top.
Note: You don’t have to add them all; decorate to your liking. - Bake in the preheated oven for 35-40 minutes or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and allow to cool in the tin on a wire rack.
- Cut into squares once the blondie is cooled. Drizzle some warmed Biscoff spread over the top to decorate.
Note: Do not attempt to cut the blondies while they are still hot, as they will be too gooey! - Enjoy your delicious Biscoff White Chocolate Blondies!
Video
Notes
- Allow your eggs and butter to come to room temperature before using them.
- Room-temperature ingredients blend more easily and result in a smoother batter.
- When baking blondies, be careful not to overbake them. When they come out of the oven, they should have a slight wobble in the middle, but they will firm up as they cool.
- Do not over-mix your batter. Remember to stop mixing when you can no longer see the ingredients. Overmixing can lead to tough brownies. Use a gentle hand when folding in the dry ingredients.
- Biscoff spread, like peanut butter, can be thick when kept at room temperature, especially if cold. Before adding the spread to the batter, warm it in the microwave for 10-20 seconds to make it easier to work with. This will help turn your treats into something extraordinary.
- After baking, it is essential to let the blondies cool completely before transferring them to the fridge. We recommend refrigerating them overnight before cutting them to avoid them falling apart due to their gooey texture.
- Everyone’s oven heats a little differently. The easiest way to turn these Biscoff Blondies into cake bars is to overbake them—this is not what you want. When the 35 minutes are up, watch the blondies carefully.
- Rather than top them with broken cookies, slightly crush them and mix them into the batter as an alternative.
Feel free to swap any ingredient listed with whatever you have lying around. It will probably taste just as amazing! Please let us know how it was…we can’t wait to hear all about it!
See our FAQs below for detailed instructions on storing, refrigerating, freezing, defrosting, and answering readers’ questions.
⭐️ Please note that some of our posts may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases, and any sales made through such links will reward us with a small commission at no extra cost to you. [Read More]
FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of White Chocolate Biscoff Blondies every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.
have you already tried this White Chocolate Biscoff Blondies? if so, let us know how it was…we can’t wait to hear all about it! For more yum recipes subscribe to our newsletter!
Sharon – Foodie Blogger
I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
Your explanation of the process of making perfect blondies helped a lot, and I finally found a recipe I like. Thank you!
Hi Irma, ty for letting us know and we’re glad they were successful.