Biscoff Blondies with White Chocolate
Made from scratch, these buttery squares are loaded with crushed Biscoff cookies and melted white chocolate. Biscoff Blondies with White Chocolate are super decadent and the ultimate treat!
I think Biscoff and white chocolate are a match made in heaven. These easy Biscoff blondies are among the most delicious blondies I’ve ever tried. I love the caramel flavor (with a hint of cinnamon) of the Lotus Biscoff biscuits paired with the sweet white chocolate. My mouth is watering just thinking about that amazing combination.
I only started noticing Biscoff spread and cookies in Walmart in recent years. So if you’re in Canada too, you’re in luck. It’s also in the United States and many other countries worldwide. The Biscoff brand is Belgian.
White Chocolate Biscoff Blondies have the perfect chewy texture with lots of gooey deliciousness! They are rich and will definitely satisfy anyone’s sweet tooth. I love enjoying a blondie with my afternoon coffee. So good!
Try my Biscoff Cinnamon Roll Cheesecake.
Why You’ll Love Biscoff Blondies
- The addition of white chocolate makes for gooey blondies with loads of Biscoff flavor
- Perfect for fans of Lotus Biscoff cookies
- Easy to make in under 40 minutes
- Makes an indulgent dessert or snack
- Made from scratch
Ingredients
The recipe card with measurements and instructions is found at the bottom of the post.
- All-purpose flour
- Baking powder
- Salt
- Brown sugar
- Unsalted butter
- Egg
- Vanilla extract
- White chocolate baking bars
- Lotus Biscoff Cookies
How to Make White Chocolate Biscoff Blondies
- Step One: Preheat oven to 350°F. Line a 9-inch square cake pan with parchment paper leaving extra on the sides for lifting. Set aside.
- Step Two: Whisk flour, baking soda and salt together. Set aside.
- Step Three: Add brown sugar and melted butter to a large mixing bowl and stir together.
- Step Four: Add in egg and vanilla extract. Mix together.
- Step Five: Add flour mixture to the wet ingredients. Mix until every is fully incorporated. Do not overmix.
- Step Six: Add half of the blondie batter to the prepared pan and smooth out until even distributed.
- Step Seven: Take the white chocolate bars and cut each one in half (2 square pieces) forming a total of 4 square pieces.
- Step Eight: Place the 4 squares on top of the batter.
- Step Nine: Spoon the remaining half of the batter on top of the white chocolate and smooth over.
- Step Ten: Sprinkle the crushed Biscoff cookies on top of the batter.
- Step Eleven: Place the pan in the on the center rack of the oven and bake for 29 minutes or until a toothpick comes out clean.
- Step Twelve: Remove the pan from the oven and lift the blondies out using the parchment paper. Set on a cooling rack and allow to cool just until blondies are set.
- Step Thirteen: Cut the blondies into squares and serve.
Equipment Needed
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What to Serve with Indulgent Biscoff Blondies
- Coffee or tea
- Glass of milk
- Mocha Latte
- Cinnamon Hot Chocolate
- Butterscotch Steamer
- Cinnamon Cappuccino
Variations and Substitutions
- You can substitute white granulated sugar for the brown sugar. However, it will change the texture of the blondie. Brown sugar makes for a richer, chewier blondie.
- Substitute 1 cup white chocolate chips or white chocolate chunks for the white chocolate baking bars.
- Use any Speculoos cookies instead of the Biscoff cookies.
- Spread a layer of cookie butter or peanut butter instead of using the white chocolate baking squares.
- Use milk chocolate or dark chocolate baking bars instead of the white chocolate.
Storage Instructions
Store leftover blondies in an airtight container at room temperature for 2 to 3 days. If you store in a sealed container in the refrigerator, they will keep for up to 5 days.
Can I Freeze?
Yes, you can freeze these blondies! Let them cool to room temperature first and then cut into squares. Wrap each square in plastic wrap and place in a freezer bag or freezer safe container. Store in the freezer for up to 3 months.
Recipe Tips and Tricks
- To help spread the batter evenly, spoon it into the pan in four sections. Then spread it around the pan while you smooth over and connect each section. Use an offset spatula or a butter knife.
- This recipe can be doubled, but you will need to adjust the baking time. Add 5 minutes at a time to the baking time and check for doneness at each interval with a toothpick.
- To prevent the blondies from drying out, avoid overbaking. Remove them from the oven as soon as a toothpick comes out clean with just a few crumbs. The toothpick does not need to be completely clean.
- Regarding the toothpick test for doneness: it will still have white chocolate on it and crumbs when it’s done. If it has a wet batter and little to no crumbs, it needs more time.
- Add the Lotus Biscoff Cookies to a large freezer bag and crush them with a rolling pin.
Is Biscoff British?
Nope! They are Belgian! They were created in 1932 by a Belgian baker named Jan Boone Sr. The name comes from a combination of two words: biscuits and coffee! The cookies are the perfect complement to your cup of joe.
Starting in the 1980s, Delta airlines served Biscoff cookies on their flights which also helped skyrocket their popularity.
What is the Difference Between a Blondie and a Brownie?
Both are dessert bars. Blondies are made with vanilla and brown sugar. Brownies are made with cocoa powder, chocolate and white sugar.
What If I Can’t Find Biscoff Cookies?
If you can’t find Lotus Biscoff cookies, try another speculoos cookie or any cookie that has brown sugar in the ingredient list. In a pinch, you could use gingersnaps or peanut butter cookies.
Blondie Recipes
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If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
White Chocolate Biscoff Blondies
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup brown sugar
- ½ cup unsalted butter melted
- 1 egg
- 2 tsp vanilla extract
- 2 4oz white chocolate baking bars
- 4 Lotus Biscoff cookies crushed
Instructions
- Preheat oven to 350°F. Line a 9-inch square cake pan with parchment paper leaving extra on the sides for lifting. Set aside.
- Whisk flour, baking soda and salt together. Set aside.
- Add brown sugar and melted butter to a mixing bowl and stir together.
- Add in egg and vanilla extract. Mix together.
- Add flour mixture to the wet ingredients. Mix until every is fully incorporated. Do not overmix.
- Add half of the batter to the cake pan and smooth out until even distributed.
- Take the white chocolate bars and cut each one in half (2 square pieces) forming a total of 4 square pieces.
- Place the 4 squares on top of the batter.
- Spoon the remaining half of the batter on top of the white chocolate and smooth over.
- Sprinkle the crushed Biscoff cookies on top of the batter.
- Place the pan in the on the center rack of the oven and bake for 29 minutes or until a toothpick comes out clean.
- Remove the pan from the oven and lift the blondies out using the parchment paper. Set on a cooling rack and allow to cool just until blondies are set.
- Cut the blondies into squares and serve.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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