CRAZY Easy White Chocolate Chip Biscoff Blondies

(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…

5 White chocolate Biscoff blondies in a stack on top of two plates with a fork on the side. An open jar of Biscoff spread with a spoon in it sits in the background and a blue linen napkin.

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!

5 White chocolate Biscoff blondies in a stack on top of two plates with a fork on the side. A blue linen napkin sits underneath.

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!

5 White chocolate Biscoff blondies in a stack on top of two plates with a fork on the side. A blue linen napkin sits underneath.

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.

5 White chocolate Biscoff blondies in a stack on top of two plates with a fork on the side. An open jar of Biscoff spread with a spoon in it sits in the background and a blue linen napkin.

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.

5 White chocolate Biscoff blondies in a stack on top of two plates with a fork on the side. A blue linen napkin sits underneath.

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. 

5 White chocolate Biscoff blondies in a stack on top of two plates with a fork on the side. An open jar of Biscoff spread with a spoon in it sits in the background and a blue linen napkin.

How do you make blondies from scratch?

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.

 

A close up of 3 Biscoff blondies stacked on top of each other

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.

 

5 White chocolate Biscoff blondies in a stack on top of two plates with a fork on the side. An open jar of Biscoff spread with a spoon in it sits in the background and a blue linen napkin.

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.

 

5 White chocolate Biscoff blondies in a stack on top of two plates with a fork on the side. An open jar of Biscoff spread with a spoon in it sits in the background and a blue linen napkin.

Other recipes you might like

 

5 White chocolate Biscoff blondies in a stack on top of two plates with a fork on the side. A blue linen napkin sits underneath.

Easy White Choc Chip Biscoff Blondies 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)

 

  • 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

 

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.

Flour, bicarbonate of soda, baking powder and salt in a small metal bowl on a kitchen worktop

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.

Light soft brown sugar and softened butter beaten together until light and fluffy in an electric stand mixer

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.

Brown sugar, butter and egg blended together in an electric stand mixer

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

Brown sugar, butter, egg and Biscoff spread blended together in an electric stand mixer

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.

Biscoff blondie dry ingredients being added to the wet ingredients in the bowl of an electric stand mixer

Biscoff blondies batter in the bowl of an electric stand mixer with a green and orange silicone spatula

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).

Biscoff blondies with added white chocolate chips batter in the bowl of an electric stand mixer with a green and orange silicone spatula

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

Biscoff blondie batter spread out in a lined square baking tin

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.

Biscoff blondie batter spread out in a lined square baking tin topped with white chocolate chips

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.

Baked white chocolate Biscoff blondies in a lined square baking 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.

5 White chocolate Biscoff blondies in a stack on top of two plates with a fork on the side. An open jar of Biscoff spread with a spoon in it sits in the background and a blue linen napkin.

 

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 & Instagram or email me at emma@kitchenmason.com.

5 White chocolate Biscoff blondies in a stack on top of two plates with a fork on the side. An open jar of Biscoff spread with a spoon in it sits in the background and a blue linen napkin.

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5 White chocolate Biscoff blondies in a stack on top of two plates with a fork on the side. An open jar of Biscoff spread with a spoon in it sits in the background and a blue linen napkin.

 

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5 White chocolate Biscoff blondies in a stack on top of two plates with a fork on the side. An open jar of Biscoff spread with a spoon in it sits in the background and a blue linen napkin.

5 White chocolate Biscoff blondies in a stack on top of two plates with a fork on the side. An open jar of Biscoff spread with a spoon in it sits in the background and a blue linen napkin.

CRAZY Easy White Chocolate Chip Biscoff Blondies

CRAZY Easy White Chocolate Chip Biscoff Blondies

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!

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

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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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5 thoughts on “CRAZY Easy White Chocolate Chip Biscoff Blondies”

  1. Sharon says:

    I have cooked these several time, they are truly delicious, you have fab sweet treats

    1. Emma says:

      Aww thank you so much Sharon! I’m so happy you like my recipes and they’ve worked so well for you 🙂 Emma x

  2. Tracey Turner says:

    Just made these- spot of baking on a Sunday. Wow-just wow!! <3 .Not sure if I can share a photo here?

  3. So, you had me at Biscoff spread and white chocolate lol These blondies look delicious. Well done you 😉

    1. Miss KitchenMason says:

      Aww thanks Jess! That’s really nice of you to say 🙂

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Hi, I’m Emma. Let me help you impress with delicious dishes using my easy recipes, step by step pics, tips & videos.