Biscoff white chocolate blondies- once you try these little squares, you will not stop eating them! Gooey blondies studded with crunchy biscoff biscuits, white chocolate chunks and biscoff spread on top. This is the ultimate treat perfect for any occasion!
Hey friends, how have you been? I'm back after a little break last week, and I have a corker of a recipe for you today! Are you ready? Let's go!
Best biscoff blondies ever!
Bold statement, I know. But it's true! If like me, you are a fan of all things biscoff, and that warm, cinnamon flavour, then you are going to love these blondies. If you are not familiar with biscoff flavour, well... I'm not sure we can be friends.
Let me talk you through these little squares of deliciousness. Firstly, just like my chocolate chip and walnut blondies , they have this buttery, gooey, chewy and utterly delicious texture. Then, there are chunks of super crunchy speculoos biscuits and white chocolate. As if that wasn't enough, they are topped with biscoff flavoured spread aaaand have some more biscuits scattered on top.
As soon as you bite into these, you will be in love. They are soft and crunchy in the same time. Super easy to make, and taste even better than they look!
Tips for making the best blondies
This recipe is incredibly easy and straightforward, but there are few things to watch out for:
- do not over-mix your batter! Remember (as a general rule) to stop mixing as soon as you are no longer able to see the ingredient you just added
- do not over-bake these blondies! They should have a slight wobble in the middle when they come out of the oven. They will firm up as they cool down.
- allow them to cool down completely in the fridge, before cutting them (it's hard, I know!). If you attempt to cut them when they are still warm, they will be too gooey and will fall apart
How to store these blondies
They can really be stored in two different ways, at room temperature or in the fridge. In both cases, you want to store them in the airtight container. If you store them at room temperature, they will keep that gooey and buttery texture. Storing them in the fridge will result in firmer and chewer texture.
Either way, they will last for 4- 5 days. The biscuits will loose their crunch a bit next day, but will still taste delicious!
As always, thanks for tuning in to today's post!If you tried this, or any other of my recipes, feel free to leave me a comment and a review below the recipe card, in the comments section! I would love to hear from you!
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Biscoff white chocolate blondies
Equipment
- baking paper
- 9 x 9 baking tin
- electric mixer
- mixing bowl
- spatula or wooden spoon
Ingredients
- 225 g unsalted butter softened
- 110 g caster sugar
- 110 g light soft brown sugar
- 2 teaspoon vanilla extract
- 2 large eggs room temperature
- 260 g plain flour
- 1 teaspoon salt
- 150 g white chocolate chopped
- 100 g biscoff biscuits
- 3 tablespoon biscoff spread
Instructions
- Preheat the oven to 170 C (160 fan). Lightly grease and line the baking tin with baking paper. Set aside.
- Break roughly half of the biscoff biscuits into smaller pieces, reserve 8 whole biscuits for the topping (or break them all if you would like).
- In a bowl of an electric mixer, mix the softened butter and both sugars until pale and fluffy, about 3 minutes. Add vanilla and eggs, one at a time, scraping the bowl well after each addition. Mix until combined, about 1- 2 minutes.
- Add flour and salt and using a spatula or a wooden spoon, gently mix all the ingredients together, until just combined. Fold in chopped white chocolate and crushed biscoff biscuits. Transfer the batter into lined baking tin and smooth the top using the back of the spoon or a spatula.
- Place the biscoff spread in a microwave for about 15 seconds, then add small blobs of biscoff spread on top of the blondie batter. Use a toothpick or a chopstick to gently swirl the spread into the rest of the batter.
- Top the blondies with remaining 8 biscuits and bake in the oven for about 25-30 minutes, until golden, the middle should have a slight wobble to it. It's super important NOT TO OVER-BAKE these blondies. When inserting toothpick in the middle, it should come out with some crumb attached to it.
- Let them cool in the tin for about 20 minutes, then transfer to the fridge for at least an hour to two hours. This will help the blondies to firm up and solidify. Do not attempt to cut the blondies while they are still hot, as they will be to gooey!
- Once cooled completely, remove from the fridge and the baking tin and slice into 9 equal pieces. Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Video
Notes
- Baking times may vary, depending on the oven. It took 30 minutes for my blondies to bake in the fan assisted electric oven.
- DO NOT OVER- BAKE these bars. If they come out too cake-like, that means they are over- baked. Bake for shorter period of time next time! The texture should be gooey and slightly under-baked.
- It is better to under-bake the blondies and allow them to firm up in the fridge.
Nutrition
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Jenna
Can this be made in a 8x8 pan? Also can it be made ahead of time and frozen? I saw you mentioned that the cookies get soft, if its made ahead of time and frozen when it gets to room temperature can you maybe drizzle some Biscoff and place the cookies on top to adhere so that its still crunchy?
Anna
Hi Jenna, yes, you can use 8x8 pan for this recipe. The blondies can be frozen, but like you said, the cookies will become softer once the blondies thaw. You absolutely can drizzle some more biscoff spread on top, and you can also add some cookies on top to add an extra crunch. Hope this helps! Happy baking!
Amelia
Hi! where i live its a bit hard to source biscoff related items, i am unable to source biscoff biscuits is it okay if i skip it in the recipe? thank youu in advance x
Anna
Hi Amelia, no problem at all, you can skip the biscoff biscuits, or even replace them with your fave biscuits instead. Happy baking!
Amelia
will digestive biscuits do? thank you so much!
Debbie
Hi, I've been wanting to make this recipe for ages and I finally got around to it! It's so so good, I wish I had made it sooner! I added some frozen raspberries (because white chocolate and raspberries is my favorite flavor combination) and it's safe to say that I will be eating all of it by myself 😍😂
Anna
Hi Debbie! I'm so glad to hear that you enjoyed this recipe, it is definitely one of my personal all-favourites! And what a great shout to add some raspberries there, I'm going to try that soon!
Audrey
These were a hit!! So good
Anna
Thanks Audrey, glad to hear that 🙂
Ling
Tried this recipe once and the whole family loved how it was full of vanilla and butter flavour. If you don't mind me asking, how heavy was the large egg (without shell) used?
Anna
Hi Ling, I'm so happy to hear that you and the whole family enjoyed this recipe! The weight of the large egg in the UK is roughly about 68 g (without the shell).
Aparna
I enjoyed making these blondies. They tasted AMAZING. Thanks for the great recipe Anna!
Anna
Thanks so much for this positive review Aparna! I'm so happy to read that!
Roger
I made these tonight and they were Awesome will make again soon.
Anna
Hey Roger, thanks so much for your feedback, I'm super happy to hear that you tried and enjoyed these blondies!
Adithi
Hi these look absolutely delicious...! What temperature should I bake them.
Thanks
Anna
Hi Adithi, bake them at 170 C (160 C for fan assisted ovens).
Naomi
So very delicious!!! Followed this easy to follow recipe. Turned out perfect and they are so delicious. I'll be making them again for sure. This is my cake of the moment. Thank you so much.
Anna
Hey Naomi, thanks so much for your positive feedback, I'm so happy to hear that you've made and enjoyed this recipe!
Amy
Oh your photography is out of this world! Makes me just want to jump into my screen and eat these! Biscoff is my new nemesis but I can't seem to get enough of it. Glad I found this recipe to try!
Anna
That is very kind of you Amy, thanks so much! I also have a soft spot for Biscoff anything, it's just such a yummy thing!
Rebecca Blackwell
I made these last night and they were absolutely fantastic! Biscoff Biscuits are one of my all time favorite cookies and they are positively decadent in these brownies. 🙂 GREAT recipe!
Anna
Thank you so much for this positive review and a comment Rebecca! So happy to hear that you've made these and enjoyed the recipe!
Neha
Such wonderful blondies! I simply love the flavor of white chocolate paired with blondies and my mouth is literally watering looking at your pretty clicks!
Anna
Thank you very much Neha, it's such a yummy treat! Glad you like it!
Paula Montenegro
We love this recipe! As a house where biscoff reigns I can say this is the kind of recipe we love. So easy and full of flavor. Biscoff and white chocolate is such a winning combination. Great recipe.
Anna
Thank you Paula! We've been obsessed with biscoff anything for years, and these are currently the only blondies I bake. It's my favourite combo, and I'm so happy to read that you and your family are also enjoying it!
Chef Dennis
I made these for my neighbor who loves biscoff and they were exceptionally delicious! thanks for such an easy to follow recipe
Anna
Thanks you Dennis, I'm so happy to hear that you and your neighbours enjoyed these blondies!
Shelley
Oh Anna - I'm so excited about these unique blondies! Your photos are GORGEOUS and I am so, so dying to make these! My son is off to his first year of college, and I'm constantly scouting for new and interesting treats to send for him to share with his dorm friends - anything to keep the kids' spirits up during this challenging Covid fall semester! He loves white chocolate - and these have his name (and ahem ... mine, too) written all over them! Thank you!! 🙂
Anna
Hi Shelley, thanks so much for stopping by and your lovely comment! These are perfect for sharing, so I really hope that you, your son and his mates will enjoy these! These squares are guaranteed mood lifters 😉
veenaazmanov
Best solution for all my Sweet Tooth Cravings. Would love to try making a batch for my next Kitty party. My friends would love it for sure. yum
Anna
Thanks so much Veena! These are great for sharing! I'm intrigued now... what's 'Kitty party'?
Sandra Shaffer
Highly addictive! I don't think I'll make the traditional blondies again. The Biscoff on top adds nice texture. Plus, so good!
Anna
Haha, that's so true, they're addictive! Thanks so much Sandra, this is my favourite blondie recipe too! Really happy to receive your positive feedback.
Candice
This recipe is the only blondie recipe you will ever need... those biscoff cookies take it to a whole other level... the best level!
Anna
Ahh, thanks Candice, I couldn't agree more, it is the only blondie recipe we are currently making in our house! And Lotus biscuits add such a fab crunch and flavour to them!
Eva
I love Biscoff biscuits so I guess we are friends 😀 You know what I also love? The fact that they seem to be having a new wave of fans, which is sweet. The only thing missing in all of this is that I can't find the Biscoff spread in Sweden 🙁 I see you're not using much so I could be skipping it, right?
Anna
Hi Eva, thanks so much for stopping by! Super happy to hear that you like the recipe, but also...gutted to hear that Sweden doesn't have the best spread in the world! 😉 You can skip it from the recipe, not a problem, they will still taste delicious. Alternatively, you can use a bit of smooth peanut butter to drizzle on top. Happy baking!
Lori | The Kitchen Whisperer
Hmmm...it seems my first review didn’t take. I love Biscoff spread and cookies so this has my name written all over it!!! I love how easy this is and scrumptious it looks! Can’t wait to try it!
Anna
Thanks so much Lori! I'm a total sucker for anything with biscoff, and find it to be like my kryptonite 🙂 Hope you will enjoy these little squares!
Sam
OMG, these blondies look amazing, drooling over here! Picking up some biscoff cookies tomorrow to make this! So excited.
Anna
Yay! So happy to hear that Sam! Let me know how did you like them!
Loreto and Nicoletta Nardelli
You just cannot beat that texture! Love anything biscoff! These might truly be the best blondies ever!
Anna
Thanks so much! I must say, these are definitely my favourite blondies to date!
Ana
These are knock your socks off good! This is my first time baking with Biscoff and it won't be my last! So delicious!!!
Anna
Haha, thanks so much Ana! I'm so chuffed that you enjoyed these! Biscoff in bakes is a game changer!
GUNJAN C Dudani
This is ultimate. White chocolate + biscoff = delicious bloodies. Love the images and does justice to this recipe. Its definitely a winner and we loved these.
Anna
Thanks so much for stopping by Gunjan! So happy to hear you enjoyed this recipe!
Mama Maggie's Kitchen
Oh my! I need this in my life. Must print your recipe. Thanks for sharing.
Anna
Thanks!
Jenny
Your biscoff white chocolate blondies are making my knees weak! They look wonderful and delicious! I will be trying them asap.
Anna
Hehe, thanks Jenny, they do have this effect on people 😉 But seriously, I hope you will try it, too good to miss! x
Ramona
Biscoff biscuits are definitely the best taste in the world I use them for cheesecake base but I should certainly make these blondes, I’m sure my kids will love these. They look soooo good!
Anna
Hi Ramona! I love using them for cheesecake base too, sooo good! I hope you will try them in this form as well, definitely worth exploring!
Heidy
This recipe for Biscoff white chocolate blondies was so wonderful and really hit the spot for my sweet tooth! I will be making a double batch next time.
Anna
Hey Heidy, thanks so much for your lovely review of this recipe! We often have the same problem, they disappear so fast! Double batch is sometimes the only option! 😉
Jacqueline Debono
I have to confess I have never tried biscoff or biscoff biscuits. I'm not sure if I can find them here in Italy, but I am now on a mission to track them down as I so want to make these blondies!
Anna
Oh Jacqui, you HAVE TO find them and try it for yourself! I promise you 100% you are going to love their taste and crunchy texture!
Amy
I am so in love with these! I can't believe how well the different textures and flavors all blend! This is such a great treat to share at parties, too -- they look so elegant and interesting, they're always the center of attention!
Anna
Thanks so much Amy, they definitely are a crowd pleasers and always disappear faster than any other dessert!
Luce
Amazing recipe Anna – had my eyes on them the moment you posted! I simply used df butter and white chocolate and swapped the eggs for 70ml dairy free plain yoghurt. The biscoff and white chocolate is a match made in heaven. Thank you for the gorgeous recipe!
Anna
Hey Luce, thank you so much for this review and your comment! I love that you have created a vegan version of these blondies! They looked absolutely incredible on your Instagram feed, I hope you enjoyed eating them! Big hug! x
Hazel
This looks yumm and love biscoff anything 😍
Anna
Hazel! How lovely to see you here! Hope you are well? Gosh, biscoff is like my kryptonite, I don't trust myself around it! 😀
Maryam
They look lovely will bake tonight.Allnyour recipes and photos are beautiful
Anna
Thanks very much Maryam, that's so lovely to hear! I hope you will enjoy them!
Adam
These little cubes of loveliness went down perfectly with an afternoon cuppa!
Really enjoy Anna’s fun and tasty recipes!
Anna
Hehe, thanks so much Adam! I'm so glad you and Marie are enjoying the recipes and the goodies! Enjoy your weekend guys and see you very soon!
Shweta
Substitute for eggs
Anna
Hi Shweta, eggs are a part of this recipe. You can try it without eggs, but I do not know what results you will get, as I have not tried and tested it myself. But please do let me know if you try!