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stack of three Eggless Biscoff White Chocolate Blondies drizzled with more biscoff sauce
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Eggless Biscoff White Chocolate Blondies

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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 blondies
Calories 498kcal

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

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.

Notes

 
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, 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.
Larger Barch: The recipe can easily be doubled and baked in a 9×13 pan. 
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.
Extra 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.
 
If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, and get lots of tips, tricks, and variations. 
 
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 498kcal | Carbohydrates: 68g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 279mg | Potassium: 133mg | Fiber: 1g | Sugar: 48g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg