Name: Biscoff White Chocolate Blondies Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: American
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; 250 g Biscoff biscuits (reserve 10-12 whole, crush the rest); 200 g Biscoff spread (reserve about 1 tbsp for drizzling)

Jump to Recipe·4 from 6 reviews

If you’re a fan of decadent, comforting desserts that blend buttery richness with irresistible spice and sweetness, you’re going to fall head over heels for this Biscoff White Chocolate Blondies Recipe. Imagine soft, chewy blondies bursting with crunchy Biscoff biscuit bits, swirled with creamy Biscoff spread, and studded with melting white chocolate chunks. Each bite is a delightful dance of textures and flavors, perfect for a cozy afternoon treat or to impress at your next gathering. This recipe truly elevates the humble blondie into a crowd-pleasing masterpiece that’s as fun to make as it is to eat.

Ingredients You’ll Need

A clear glass bowl filled with thick, creamy light beige dough mixed with medium-sized chunks of brown and white pieces, giving a rough texture throughout. The dough has uneven, soft folds, with the chunks scattered inside and on the surface. A black spoon is partially buried on the right side of the bowl, its handle extending outward. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential, each playing a vital role in creating the perfect balance of flavor, texture, and that beautiful golden color that makes blondies so inviting. Let’s talk through them before you dive in.

Unsalted butter (225 g): Provides that rich, creamy base that makes the blondies moist and tender.
Caster sugar (110 g): Adds light sweetness and helps create a soft crumb texture.
Light soft brown sugar (110 g): Brings deeper caramel notes and moisture to the blondies.
Vanilla extract (2 tsp): Enhances all the flavors with warm, aromatic undertones.
Large eggs (2): Bind everything together and give structure while keeping the bake fluffy.
Plain flour (260 g): The essential base to give blondies their classic density and chew.
Salt (1 tsp): Balances out the sweetness and elevates the flavors beautifully.
White chocolate (150 g, chopped): Adds creamy bursts of sweetness and melts delightfully into the batter.
Biscoff biscuits (250 g): Crushed for that signature crunch and spicy warmth in every bite.
Biscoff spread (200 g): Swirled into and drizzled over the blondies for an extra layer of luscious, caramelized flavor.

How to Make Biscoff White Chocolate Blondies Recipe

Step 1: Prepare Your Baking Tin and Biscoff Biscuits

Start by preheating your oven to 170 degrees Celsius (160 fan). Lightly grease your baking tin and line it with baking paper, making sure to leave plenty of overhang to lift the blondies out later with ease. Set that aside. Now, carefully reserve 10-12 whole Biscoff biscuits to use as a crunchy topping, then roughly break up the rest into smaller pieces for folding into the batter. This is where the signature texture begins!

Step 2: Cream Butter and Sugars

Using an electric mixer, beat the softened butter together with both caster sugar and light soft brown sugar until the mixture is pale and fluffy, which usually takes about three minutes. This step is crucial because it incorporates air, giving your blondies a light, tender crumb while maintaining their rich flavor. Once fluffy, add the vanilla extract and eggs one at a time, making sure to scrape down the sides of the bowl, then mix until all ingredients are fully combined. Your batter is beginning to take shape!

Step 3: Incorporate Dry Ingredients and Mix-Ins

Sift in the plain flour and salt, then gently fold everything together using a spatula or wooden spoon. Be careful not to overmix here; you want just enough to bring the dough together without making it tough. Now, fold in your chopped white chocolate and the crushed Biscoff biscuits so they’re evenly distributed—this will create those delightful pockets of flavor in every bite.

Step 4: Add Biscoff Spread and Bake

Pour your blondie batter into the prepared tin and smooth out the surface. Reserve about a tablespoon of the Biscoff spread for later, then drop small dollops of the remaining spread on top and gently swirl it over the batter using the back of a spoon or spatula. Finally, scatter the reserved whole Biscoff biscuits on top. Pop the tray into the oven and bake for 25-30 minutes, until the edges are golden and the center still has a slight wobble when shaken. When tested with a toothpick, it should come out with moist crumbs attached—this is the perfect chewy texture you want.

Step 5: Cool and Drizzle

Once baked, allow your blondies to cool completely in the tin. For the best texture, transfer them to the fridge and chill for at least a couple of hours or ideally overnight. Patience pays off because cutting them while warm will result in a gooey mess. When ready, lift the blondies out using the baking paper overhang, warm the reserved tablespoon of Biscoff spread in the microwave, and drizzle it over the top for an irresistible finishing touch. Slice into squares and get ready to indulge!

How to Serve Biscoff White Chocolate Blondies Recipe

The image shows a stack of five square dessert bars arranged on a white marbled surface, each bar having three visible layers: a thick, dense light beige base with pieces of white chocolate and cookie bits inside, topped by a thinner darker brown crumbly layer, and finished with a light caramel drizzle over the top. Around the stacked bars, more of the same bars are casually placed, and there is one rectangular light brown cookie with a textured pattern lying flat in front. The overall look is rich and textured with clear layers and crumbs scattered lightly nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make these blondies extra special, sprinkle a few crushed Biscoff biscuits on top after drizzling the spread. A light dusting of powdered sugar or some white chocolate shavings also adds a beautiful touch and an extra hit of sweetness that friends and family will love.

Side Dishes

Serve your blondies alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement their warm, spiced flavors. A cup of rich coffee or chai tea pairs perfectly, balancing sweetness with a comforting finish.

Creative Ways to Present

Get playful by layering Biscoff White Chocolate Blondies Recipe squares with alternating layers of whipped cream and sliced bananas for a decadent dessert parfait. Alternatively, cut them into bite-sized pieces and serve as part of a dessert graze platter with nuts, caramel sauce, and fresh fruit for an impressive spread.

Make Ahead and Storage

Storing Leftovers

These blondies keep wonderfully well! Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days to preserve freshness and chewiness.

Freezing

If you want to keep your blondies longer, they freeze beautifully. Wrap individual pieces tightly in cling film and place in a freezer-safe bag or container. Frozen blondies can be stored for up to 3 months without losing their delicious flavor.

Reheating

To enjoy your blondies fresh from the freezer, simply thaw overnight in the fridge. Warm slightly in the microwave for 10-15 seconds to bring back their softness and to make the drizzled Biscoff spread wonderfully gooey again.

FAQs

Can I substitute white chocolate with another type of chocolate?

Absolutely! Milk or dark chocolate chunks can be used instead for a different but equally delicious flavor profile. Just remember that white chocolate adds a creamy sweetness that complements Biscoff perfectly.

Do I have to chill the blondies before cutting?

It’s highly recommended to chill them as this helps the blondies set properly, making clean slicing easier and preventing them from becoming too gooey or sticky.

Can I use regular sugar instead of caster sugar?

Caster sugar is best because of its fine texture, which helps achieve the blondies’ delicate crumb, but if you don’t have it on hand, superfine sugar or regular granulated sugar will work in a pinch.

Is there a way to make this recipe gluten-free?

Yes, you can swap the plain flour for a gluten-free all-purpose blend. Just ensure the blend contains xanthan gum for structure, and your blondies should turn out fantastic.

How do I know when the blondies are perfectly baked?

Look for golden edges and a center that still jiggles slightly when you gently shake the tin. A toothpick inserted should come out with a few moist crumbs attached, ensuring the blondies stay chewy and soft inside.

Final Thoughts

You simply must try this Biscoff White Chocolate Blondies Recipe—it’s a little slice of heaven wrapped up in buttery dough, warm spices, and pockets of melting chocolate. Whether you’re making it for yourself, friends, or family, it’s guaranteed to brighten any day. Trust me, once you’ve tasted these blondies, they’ll become your new go-to treat for whenever you need a sweet pick-me-up or want to impress without fuss. Happy baking!