These Eggless Biscoff White Chocolate Blondies are buttery, soft, chewy, and gooey! Super easy to make with simple ingredients. The perfect treat for all kinds of occasions. Includes step-by-step photos and lots of tips.
Eggless Biscoff White Chocolate Blondies Recipe Highlights
We’ve fallen in love with these Eggless Biscoff White Chocolate Blondies!
Have you ever tried a blondie? It’s kind of like blonde brownies, just without the cocoa powder and/or melted chocolate. Part cookie, part brownie.
They’re ridiculously easy to make and very customizable depending on what add-ins you add, such as chocolate, nuts, dried fruits, etc…
This version made with Biscoff is my all-time favorite. They are pure deliciousness! The texture is chewy, gooey, and slightly under-baked.
I think you’re going to really love these as much as I do…Let’s get baking! If you are looking for an eggless brownie recipe, click here.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Cornstarch
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugars: You will need granulated sugar and light brown sugar – dark brown sugar can also be used but the texture will be slightly different.
- Evaporated milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home.
- Pure vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Biscoff cookies and spread: I bought this combo.
- White chocolate: Chips or chunks.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Preheat the Oven And Prepare The Pan
Line the bottom and sides of a square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides of the baking pan to allow for easy removal at the end.
2 – Mix Dry Ingredients
In a large bowl, stir together the flour and cornstarch. Set aside.
3 – Cream Butter and Sugars
Using an electric hand mixer or a stand mixer, beat the butter, granulated sugar, and brown sugar on medium speed until smooth and creamy. Then, add the milk, vanilla, and salt.
4 – Add Dry Ingredients
Reduce the speed to low and gradually beat in flour mixture; mix until combined
5 – Stir In White Chocolate And Chopped Cookies
Stir in the white chocolate chips and crushed Biscoff biscuits mix until evenly distributed
6 – Spread Dough Into Prepared Pan
Spread the dough in an even layer at the bottom of the prepared pan.
7 – Add The Toppings
Add small blobs of Biscoff spread on top of the blondie batter. Use a toothpick or butter knife to gently swirl the spread into the rest of the batter. If desired, top with more crushed biscuits.
8 – Bake
Bake for 28 – 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. It’s super important NOT TO OVER-BAKE these blondies. The blondies may appear very soft, but they will set up as they cool.
9 – Cool
Transfer the pan to a wire rack and cool completely, about 4 hours, before cutting.
Quick Baking Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
It’s super important NOT TO OVER-BAKE these blondies. The blondies may appear very soft, but they will set up as they cool.
Every oven is different, so baking times always must be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
Adapt This Recipe For Other Food Allergies
This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
Dairy-Free: Use your favorite plant-based, dairy-free, or vegan butter. My favorite dairy-free butter brands for baking are:
Also, use dairy-free evaporated milk or make your own.
Frequently Asked Questions
Biscoff spread is a creamy, nut-free, and dairy-free spread made in Belgium. It had the consistency of peanut butter and It’s made from Biscoff Cookies. It tastes like graham crackers with a hint of cinnamon and other spices thrown in. Biscoff spread and cookies are available at most grocery stores or online. If you can find the Biscoff spread, Trader Joe’s sells a similar spread called Cookie Butter.
Yes, you could do 3/4 cup white chocolate chips and 1/2 cup nuts.
Sugar is used for moisture, texture, and taste in baked goods. You can certainly try reducing up to 10% of the sugar, but the resulting texture will be different than intended.
Yes, I haven’t tested it myself but I think It will work fine.
The oven temperature will not change, but the blondies may need an extra few minutes in the oven if using a glass pan.
Storing & Freezing Instructions
STORE: These blondies stay fresh at room temperature for 5 days, so you can make them a few days in advance. I highly recommend warming up the leftover blondies in the microwave for 8-10 sec before serving.
FREEZE: Blondies freeze well, for up to 3 months. Make sure to wrap them well to avoid freezer burn. Thaw before serving. I highly recommend warming up the blondies in the microwave for 8-10 sec before serving.
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Eggless Biscoff White Chocolate Blondies
Equipment
Ingredients
- 1 3/4 cup (250 g) all-purpose flour
- 1 tablespoon (10 g) cornstarch
- 1 cup (230 g) unsalted butter
- 1 cup + 1 tablespoon (110 g) granulated sugar
- 1 cup + 1 tablespoon (110 g) light brown sugar
- 1/3 cup + 4 teaspoons (100 ml) evaporated milk
- 2 teaspoons pure vanilla extract
- 1 teaspoon kosher salt
- 12 Biscoff cookies – about 100 g, chopped into small pieces
- 1 cup (200 g) white chocolate (chips or chunks)
- 4 tablespoons Biscoff spread
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 350°F (175°C). Line the bottom and sides of an 8-x-8-inch (20-x-20-cm) square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides of the baking pan to allow for easy removal at the end. Set aside.
- In a medium bowl, stir together the flour and cornstarch. Set aside.
- Using an electric hand mixer or a stand mixer, beat the butter, granulated sugar, and brown sugar on medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the milk, vanilla, and salt; mix until incorporated for 1 minute.
- Reduce the speed to low and gradually beat in flour mixture; mix until combined. Be careful not to overmix; the batter will be thick. Stir in the white chocolate chips and crushed Biscoff biscuits mix until evenly distributed. NOTE: you can reserve some crushed biscuits to add on top before baking, if desired.
- Spread the dough in an even layer at the bottom of the prepared pan.
- Place the Biscoff spread in a microwave save bowl and heat for about 15 seconds, then add small blobs of Biscoff spread on top of the blondie batter. Use a toothpick or butter knife to gently swirl the spread into the rest of the batter. If desired, top with more crushed biscuits.
- Bake for 28 – 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. It’s super important NOT TO OVER-BAKE these blondies. The blondies may appear very soft, but they will set up as they cool.
- Transfer the pan to a wire rack and cool completely, about 4 hours, before cutting.
- Lift the foil out of the pan using the overhang on the sides and cut it into bars. Store at room temperature for up to 5 days.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- It’s super important NOT TO OVER-BAKE these blondies. The blondies may appear very soft, but they will set up as they cool.
- Every oven is different, so baking times always must be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Are the biscoff cookie crumbs essential, or can wheat flour or nut flours, with added spices, substitute?
Hello Martina! You can skip the cookie crumbs if you prefer. I never tested this recipe with other ingredients so I can’t say for sure, but you can certainly give it a try. Let me know how it turns out for you! Thanks for your interest in my recipe.
What can be used instead of evaporated milk?
Hello Srishti! I never tested this recipe with other ingredients so I can’t say for sure, but you can make evaporated milk at home (How to Make Evaporated Milk) Let me know how it turns out for you! Thanks for your interest in my recipe.
Sounds super yummy thanks for sharing
Hello Angie! Hope you give it a try soon. Thanks for stopping by!