Easy White Chocolate Chip Biscoff Blondies

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(This post has been updated from the original July 2016 version to provide a better experience for you)

Gooey, delicious and full of white chocolate chips, these seriously indulgent Biscoff blondies are dangerously addictive! Made in just one bowl with next to no effort, you’ll wonder why you never made them before! (A bit like my Biscoff brownies recipe!) Read on for the full picture recipe, helpful tips and much more…

It’s no secret that I have a minor love affair with Biscoff spread. It was only natural to want to bake ALL THE THINGS with it! These beautiful blondies are almost too good. Honestly! You get a little sweet burst every time you bite into a white chocolate chip… with addictively chewy edges and ooey gooey middles… just yes. A thousand times YES!

Just trust me, if you haven’t made these yet you need to rectify that immediately. I promise you won’t regret it, they’re utterly divine! They’re also made with very little effort and very little time. If that’s not a good enough excuse to give then a try I don’t know what is!

Not a huge Biscoff fan or prefer things more vanilla? You should check out my one bowl white chocolate blondies recipe, or better still – these white chocolate Kinder Nutella cookie bars!!!

What is the difference between a brownie and a blondie?

A brownie contains either melted chocolate and/or cocoa powder to create a rich and gooey chocolate treat. Blondies don’t contain melted chocolate or cocoa powder but instead rely on the perfect balance of ingredients to make a (usually) vanilla flavoured gooey treat. So basically a blondie is a brownie without the chocolate.

Are blondies supposed to be gooey?

Yes! Well the blondies that I like to eat anyway. They’re essentially like brownies without the chocolate so yes, they’re meant to be fudgy and gooey in the middle.

Baking them to perfection comes with experience. If you don’t yet feel confident in doing that, read through baking for beginners to brush up on the basics.

How do you know when blondies are done?

You’ll know when blondies are done as they will come away from the sides of the baking tray and become a rich golden colour. 

How to make blondies from scratch – recipe summary

There really is nothing to it with my easy ‘one bowl’ method! Add some Biscoff and white chocolate chips into the mix too? You’re onto a mighty winner my friend…

1. Sift plain (all purpose) flour into a bowl with baking powder, bicarbonate of soda and salt.
2. Cream together softened butter and brown sugar until light and fluffy.
3. Add the egg/egg yolk and vanilla and beat until smooth.
4. Mix through the Biscoff spread.
5. Fold in half of the dry ingredients then repeat with the remaining half. Don’t over mix.
6. Mix in the white chocolate chips.
7. Pour batter into a lined tin and bake for 25 mins.
8. Cool completely in the tin before removing and slicing.

Biscoff blondies ingredients

Here’s all you need to know about the ingredients needed for this recipe.

• Flour – Use plain flour (all purpose in the US) as you don’t want the extra rise you’ll get from self raising.
• Baking Powder – Don’t sub this! We need the little lift it brings.
• Bicarbonate of Soda – (Baking soda in the US) This is also important to give a bit of lift, don’t switch this out.
• Salt – In baking, you can use whatever you have but table salt is absolutely fine. 
• Butter – Unsalted butter is best so you have full control over the salt content.
• Eggs – I like to use free range Organic for no reason other than it’s better for the animals. 
• Vanilla – Using good quality vanilla extract can make a huge difference! (Nielsen Massey is my favourite.)
• Biscoff Spread – Also called Speculoos and cookie butter, you kind of need the real deal with this one!
• White Chocolate – Using a combo of chips and hand chopped chunks works best here for a great texture.

Biscoff blondies recipe tips

Even if you’re some super human baking machine sent from the future – we all make mistakes! And that’s ok. Here’s a few helpful tips to guide you on your way to perfect Biscoff blondies…

• Take your butter and eggs out the fridge at least one hour before baking. Ingredients blend together better when at the same temperature.
• Forget to take your butter out the fridge? That’s ok! Cut it into small cubes, place in a bowl and microwave for 15 seconds. 
• Keep an eye on your mixer when adding the eggs. Don’t over mix them or they could end up rising your blondies, which we don’t want.
• Read the recipe all the way through before beginning to avoid any surprises.
• Measure out all your ingredients before you start – you wouldn’t believe how much this helps your stress levels!
• Allow your blondies to cool completely before attempting to remove them from the tin and slice. Trust me or it will be a messy mistake!
• Remember all ovens vary, so check your bake at least 5 mins or so before the end of the recommended cooking time just in case.

Other recipes you might like…

• Easy UK blondies recipe
• Easy one bowl white chocolate chip blondies
• Easy one bowl fudgy brownie recipe
• Quick no bake Biscoff rocky road
• Kinder Bueno brownies
• No bake Biscoff cheesecake
• Best ever Biscoff fudge

Easy White Choc Chip Biscoff Blondies – Step by Step Picture Recipe

Here is what you will need to make 16 small or 9 large pieces.

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

• 125g (1 Cup) Plain/All Purpose Flour
• 1/2 tsp Baking Powder
• 1/4 tsp of Bicarbonate of Soda *
• 1/2 tsp Salt
• 75g (1/3 Cup) Unsalted Butter, softened #
• 200g (1 Cup) Soft Light Brown Sugar
• 1 Egg + 1 Yolk
• 1 tsp Vanilla Extract
• 120g (1/2 Cup + 1 tbsp ) Smooth Biscoff Spread †
• 100g (2/3 Cup) White Chocolate Chips
• 100g (4 oz) bar of White Chocolate, cut into chunks

* Baking soda in the US

# To soften your butter quickly, cut into small cubes and place in a bowl. Microwave for 15 seconds and you should be good to go!

† Speculoos or cookie butter in the US

Essential equipment

• 20cm (8″) Square Baking Tin
• Small Mixing Bowl
• Electric Stand Mixer OR a Large Bowl and an Electric Hand Whisk
• Spatula

Instructions

Preheat your oven to 180°C/Fan 170°C/356°F and line the base and sides of your baking tin with baking paper.

First, sift the flour (125g | 1 Cup), baking powder (1/2 tsp), bicarbonate of soda (1/4 tsp) and salt (1/2 tsp) into a bowl and mix it all together. Set to one side until needed later.

Next, in the bowl of an electric stand mixer or a large bowl with an electric hand whisk, beat together the softened butter (75g | 1/3 Cup) and brown sugar (200g | 1 Cup) until very light and fluffy.

Then add in the egg (x 1), the egg yolk (x 1) and the vanilla extract (1 tsp). Beat again until smooth, scraping the bowl down half way through.

Now add in the Biscoff spread (120g | 1/2 Cup + 1 tbsp ) and beat again until smooth.

Time for the dry ingredients! Add half into the bowl and fold in using a spatula then repeat for the remaining half. Be careful not to over mix it, just fold until you can’t see anymore streaks flour and no longer.

Reserve a few to scatter over the top, then gently fold through the remaining chocolate chips (100g | 2/3 Cup) and the chopped white chocolate chunks (100g | 4 oz).

Next tip the batter into the prepared tin and smooth it out as evenly as you can with a spatula.

Oh, the pegs?! Yep – you caught me… I’m a SUPER lazy liner!!

Finally, top with the reserved white chocolate chips/chunks then pop it into the oven to bake for 25mins.

To test if it’s done, poke a skewer or knife into the centre. There should be a little bit of batter on the end and it will have started to come away from the edges of the tin.

Now for the hard part! Take out the oven and allow to cool completely in the tin before removing and slicing into bars. Store in an airtight container (I prefer metal) at room temperature and consume within 3-4 days.

Have you made this recipe?

Have you made these amazing Biscoff blondies? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

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White Chocolate Chip Biscoff Blondies - Printable Recipe

Yield: 16

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Gooey, delicious and filled to the brim with white chocolate chips, these intensely indulgent Biscoff blondies are super easy to make and a guaranteed hit!

Print

Ingredients

• 125g (1 Cup) Plain/All Purpose Flour
• 1/2 tsp Baking Powder
• 1/4 tsp of Bicarbonate of Soda *
• 1/2 tsp Salt
• 75g (1/3 Cup) Unsalted Butter, softened #
• 200g (1 Cup) Soft Light Brown Sugar
• 1 Egg + 1 Yolk
• 1 tsp Vanilla Extract
• 120g (1/2 Cup + 1 tbsp ) Smooth Biscoff Spread †
• 100g (2/3 Cup) White Chocolate Chips
• 100g (4 oz) bar of White Chocolate, cut into chunks

Essential Equipment

• 20cm (8″) Square Baking Tin
• Small Mixing Bowl
• Electric Stand Mixer OR a Large Bowl and an Electric Hand Whisk
• Spatula

Instructions

1. Grease and line your baking tin with baking paper and preheat your oven to 180°C/Fan 170°C/356°F.
2. Sift the flour, baking powder, bicarbonate of soda and salt into a small mixing bowl and mix together.

1. Beat together the butter and sugar until light and fluffy either in an electric stand mixer or in a bowl with an electric hand whisk.
2. Add in the egg, egg yolk and vanilla then mix briefly until smooth again.
3. Mix through the Biscoff spread until blended in.
4. Fold through half of the dry ingredients into the wet then fold through the remaining half. Do not over mix. Only fold until you can't see any more flour streaks.
5. Add most of the white chocolate chips and chunks (save a few to scatter on top) and gently fold them into the batter.
6. Pour the batter into your lined tin and smooth out with a spatula. Scatter with the saved white chocolate chips over the top.
7. Bake for 25 mins. It should become a rich golden colour and start to come away from the edges of the tin.
8. Allow to cool completely before removing from the tin and slicing. Store in a metal container at room temperature and consume within 3-4 days.

Notes

* Baking soda in the US

# To soften your butter quickly, cut into small cubes and place in a bowl. Microwave for 15 seconds and you should be good to go!

† Speculoos or cookie butter in the US

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  AmazonBasics Silicone Spatulas, 3-Piece Set
• 
  MasterClass Square Tin with Loose Base, 20cm

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 127mgCarbohydrates: 30gFiber: 0gSugar: 21gProtein: 2g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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