Biscoff White Chocolate Chip Blondies
Updated March 26, 2019
My Biscoff obsession continues with these Biscoff White Chocolate Chip Blondies. I hope some of you went out and bought a jar of Biscoff Spread after I posted the recipe for my Biscoff Oatmeal Cookies. If not, don’t worry, there is still time for you to catch up. But please don’t waste any more time. I am telling you this Biscoff Spread is amazing-especially in baked goods:)
I love making bar treats and blondies are always at the top of my list. I recently made Peanut Butter Chocolate Chip Blondies and decided the Biscoff Spread would be heavenly mixed into my blondie recipe. The Biscoff Spread went perfectly with the brown sugar blondie base. I also added in a hint of cinnamon and white chocolate chips. I made an 8×8 pan, but if you want to double the recipe for a 9×13 pan, go right ahead. You can’t go wrong with more of these blondies. Trust me, they are divine!
I highly recommend having a glass of cold milk nearby when eating these blondies. The blondies are soft, chewy, and super sweet. If you are wondering where you can find Biscoff Spread, visit Biscoff’s website for a list of stores that carry it. You can also order it from Amazon. It is good straight from the jar with a spoon, but why not go all out and make these Biscoff White Chocolate Blondies? They are simple to make and will put an extra big smile on your face:) Enjoy!
Baby update-my due date is tomorrow! We hope our little pea comes right on time:) We shall see! Stay tuned!
Biscoff White Chocolate Chip Blondies
Ingredients
- 1/4 cup unsalted butter
- 1 cup light brown sugar
- 1/4 cup Biscoff Spread
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350°F. Grease an 8x8 pan and set aside.
- In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the Biscoff Spread, stir until creamy and combined. Set mixture aside to cool.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Add the egg to the Biscoff mixture and stir until smooth. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir until batter is smooth. Fold in white chocolate chips.
- Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Bake for 25 minutes or until the top is golden and the edges are slightly browned and a toothpick comes out clean. Remove blondies from oven and place them on a wire rack to cool. Once cooled, cut into squares and serve.
Have you tried this recipe?
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If you like these Biscoff White Chocolate Chip Blondies, you might also like:
- No-Bake Biscoff Oat Bars from Sugarcrafter
- Chocolate & Pecan Biscoff Blondies from Duchess of Fork
- Biscoff Brownies from Bake at 350
- Biscoff Stuffed White Chocolate Chip Cookies from Picky Palate
Are you kidding? I”m on jar #2 since you first posted about the stuff!
Our dumpling is due tomorrow, as well. Best wishes and Blessings to your family!
I’ve never even tried Biscoff spread. It sounds good!
I am anxious for baby news. Good Luck!! Love your blog. I grew up on Blonde Brownies so will have to try these one I find the Biscoff spread. When I tried the like to their site it didn’t come through for me, so maybe will get some from Amazon.
I love the chewy center. You make me craving for one of this right now for my breakfast
Hope you have a lovely time meeting your little pea! 🙂
Bummer.. this looks awesome, but no Biscoff to be found here. Hope the baby picks it’s due date soon! 🙂
I have to find some of that Biscoff spread…it sounds delicious! I hope your baby pea comes today (your due date)! I’ll be thinking about you!
I will definitely be keeping my eye out for this Biscoff spread. What a heavenly ingredient! These wonderful blondies would definitely call for a big glass of milk.
I’ve never had Biscoff spread before…but I think you just convinced me to buy some!!
I found some Biscoff and immediately fell in love with it. Jut bought 3 more jars for the pantry, and they had $1 off coupons at the store! I will definitely be checking back at the store for more. Haven’t baked with it yet, but I can’t wait to.
I’ve seen Biscoff spread all over Blog World lately. These blondies finally made me snap. I NEED to try this stuff!
I have a blog about teaching reading and writing and I just discovered your blog a couple of weeks ago. Along with loving to teach, I love to bake and read, so your blog hits the spot with me. I nominated you as a versatile blogger! http://www.raisingreadersandwriters.com/?p=1128 Check it out! 🙂
I haven’t yet tried this spread, either. But this is making me think I need to seek it out. Yum!
Can I just say??? Oh my gosh! These blondies are amazing! Made them tonight for my boys…Thank you so much for sharing such a delicious recipe!
Just bought 2 jars of Biscoff spread and this is the first recipe I need to make
I just made these tonight….AMAZING!!! Thank you for the recipe!
Great recipe! I replaced the biscoff with peanut butter and they were lovely-
http://thesugarlump.blogspot.co.uk/2012/05/peanut-butter-white-chocolate-blondies.html
I just made these! They are so much more epically delicious than I could have imagined! Must. Not. Eat. Entire. Pan!
Ok I’m making these & my brown sugar, butter, biscoff mixture is not smooth at all. It’s very very dry. I’m not sure how it with ever become batter with just one egg, especially after adding it to even more dry ingredients. Is the recipe incorrect? Should there be more butter than just 1/4 cup? Please help
really, truly, terrible. this recipe has no liquid! we tried twice – first time, the sugar was clumpy when we added it to the rest of the ingredients, and the second time seized up when we added the biscoff and even more when we added it to the dry ingredients. we couldn’t mix it through because the sugar had gone hard. 0/10
Jane – Clearly you don’t know much about baking. Are you putting liquid in your chocolate chip cookie bars too????
This recipe is awesome. 13 years later and I’m still making it – with much success.