Biscoff white chocolate blondies

Name: Biscoff white chocolate blondies
Prep time: 20 min
Cook time: 30 min
Total time: 170 min
Ingredients: 225 g unsalted butter (softened); 110 g caster sugar; 110 g light soft brown sugar; 2 tsp vanilla extract; 2 large eggs (room temperature); 260 g plain flour; 1 tsp salt; 150 g white chocolate (chopped); 100 g biscoff biscuits; 3 tbsp biscoff spread

July 1, 2020 Anna 48 Comments

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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!

top view super close up at a biscoff blondie revealing its texture

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.

overhead shot of biscoff blondies cut into 9 square slices

super close up from top of a baking tin with cake batter and biscoff biscuits

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.

side super close up of a blondie bar with a bite taken out of it

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!

overhead view of the bowls with ingredients for biscoff blondies

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

side close up of a mixing bowl with cake batter inside

top view of a baking tin filled with cake batter

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

overhead shot of baking tin with biscoff blondies

side close up of a baking tin with cake batter topped with biscoff biscuits

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.

top view of blondies cut into square slices with some biscoff biscuits and biscoff spread on side

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!

straight ahead shot of blondie bars stacked on top of each other

overhead shot of speculoos blondies cut into 9 equal square slices

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straight ahead close up angle of 3 biscoff blondie bars stacked on top of each other

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5 from 24 votes