Biscoff & White Chocolate Blondies are a decadent, one-bowl bar cookie blending the caramel-spiced cookie butter of Biscoff spread with sweet white chocolate chunks in a chewy, brown sugar base—ideal for cookie swaps, afternoon tea, or holiday baking with easy slicing and make-ahead batter. This 45-minute recipe yields 16 blondies, serving 8–12 at ~220 calories each, offering Biscoff’s speculoos warmth without over-sweetness. For more bar cookie ideas, explore our Perfect Pecan Pie Bars Recipe, which shares caramel notes for nutty depth.
What is the Perfect Biscoff & White Chocolate Blondies Recipe?
The Perfect Biscoff & White Chocolate Blondies Recipe is a butterscotch bar where Biscoff spread is creamed with brown sugar and butter for spiced dough, folded with white chocolate chips, and baked in a square pan to fudgy-chewy texture with a crackly top—perfect for treats. This cozy essential uses the spread’s cinnamon-ginger spice for flavor, mimicking speculoos cookies in bar form. If you’re craving spiced indulgence, follow the Perfect Biscoff & White Chocolate Blondies Recipe to recreate this favorite at home. It’s a natural companion to fruit bars like our Perfect Cranberry Banana Bread Recipe, where spices add warmth.
Why You’ll Love Perfect Biscoff & White Chocolate Blondies Recipe
These blondies charm with simple stirring and bold spiced flavors, making them a baking staple.
Quick One-Bowl Chewy Bake
Mix in 10 minutes, bake 25—melt Biscoff for ease. Ideal for holidays, like bars in our Perfect Pecan Pie Bars Recipe.
Spiced Caramel-Chocolate Harmony
Biscoff’s speculoos spice with white chocolate melt creates chewy, aromatic bites—customize with sea salt, akin to herb depth in the Lemon Herb Tahini Recipe.
Minimal Cleanup
One bowl and pan; pantry staples like Biscoff—stress-free, much like our Moist Applesauce Oatmeal Muffins.
Versatile Spiced Treat
Yields 16; gluten-free with oat flour. Pairs with coffee from our Fresh Herb Pasta Guide for contrast.
Balanced Indulgence
Spice-forward at ~220 calories/bar; cozy yet portioned, like citrus in the Baby Lemon Impossible Pies Recipe.
Showstopper Simplicity
Golden squares with chocolate peeks—dust powdered sugar for flair, like layers in the Lemon Herb Tahini Recipe.
For gluten-free, see our Oat-Flour Pasta Experiment.
Perfect Biscoff & White Chocolate Blondies Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8–12 (16 blondies)
Category: Dessert, Bars
Method: Oven
Cuisine: American
Ingredients
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Blondie Base
- ½ cup unsalted butter, melted
- ½ cup Biscoff spread (Lotus cookie butter)
- 1 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup white chocolate chips
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang.
- Mix Wet: In a bowl, whisk melted ½ cup butter, ½ cup Biscoff spread, 1 egg, and 1 tsp vanilla until smooth. Stir in 1 cup brown sugar until combined.
- Add Dry: In another bowl, whisk 1 cup flour, ½ tsp baking powder, and ¼ tsp salt. Fold into wet until just mixed. Fold in ¾ cup white chocolate chips.
- Bake: Spread batter evenly in pan. Bake 20–25 minutes until edges golden and center set (toothpick with moist crumbs). Cool in pan 10 minutes, then on rack.
- Cut and Serve: Lift out; cut into 16 bars. Enjoy plain or with milk.
Nutrition (Per Blondie): ~220 calories.
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Detailed Ingredients Breakdown
Blondie Base Ingredients
- Unsalted Butter (½ cup, melted): Moisture base; unsalted for control.
- Biscoff Spread (½ cup): Spiced caramel flavor; Lotus for authenticity.
- Brown Sugar (1 cup, packed): Chew and molasses depth.
- Egg (1 large): Structure.
- Vanilla Extract (1 tsp): Warmth.
- All-Purpose Flour (1 cup): Tender crumb; oat for GF like in our Oat-Flour Pasta Experiment.
- Baking Powder (½ tsp): Lift.
- Salt (¼ tsp): Balance.
- White Chocolate Chips (¾ cup): Melty sweetness.
These yield chewy, spiced blondies.
How to Make Perfect Biscoff & White Chocolate Blondies Recipe
Focus on gentle folding for essential chew.
Step 1: Wet Mixing
Whisk butter, Biscoff, egg, vanilla—essential for emulsion.
Step 2: Sugar Addition
Stir in brown sugar—creates chew, like in our Perfect Sugar Cookie Recipe.
Step 3: Dry Incorporation
Whisk dry; fold in to avoid toughness. Add chips last.
Step 4: Bake
Spread even; bake until edges set—center fudgy for blondies.
Step 5: Cool
Rest for structure; cut when firm.
Inspired by bars? Our Make-Ahead Ravioli Freezer Guide offers batter tips. For a classic external take, try this Biscoff Blondies recipe from Allrecipes, which spreads for caramel flavor.
Storage and Shelf Life
Room temp airtight 3–4 days; refrigerate up to 1 week (chips soften). Freeze bars up to 2 months (wrapped); thaw at room temp. Signs of spoilage: moldy edges, stale crumb—discard. (Pro tip: Like storing in our Perfect Pecan Pie Bars Recipe, freeze for chew.)
Tips and Variations
Use smooth Biscoff; don’t overbake for fudgy center. Variations: Dark chocolate chips for contrast, swirl caramel. For vegan, use plant butter/egg replacer. Essential: Fold gently for texture. Like spice in the Perfect Gingerbread Cookies Recipe, adjust cinnamon.
Conclusion
Biscoff & White Chocolate Blondies are a spiced, chewy essential for sweet bars—caramel, melty, and simple. With key steps, it’s your go-to treat. From picks to storage, success every bar. Bake ahead, cut and share with loved ones! Pair with our Fresh Herb Pasta Guide for savory