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Fudgy Biscoff blondies with white chocolate chips cut into squares on parchment paper showing golden brown edges and soft centers

Easy Biscoff Blondies with White Chocolate - One-Bowl Recipe

These Biscoff Blondies combine rich, spiced cookie butter flavor with a fudgy, chewy texture that’s taken the internet by storm. Easy to make and irresistibly delicious, they’re the ultimate cookie butter dessert for every occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 3 hours 20 minutes
Servings: 16 blondies
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • ¾ cup unsalted butter
  • ½ cup Biscoff cookie butter
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
Dry Ingredients:
  • 2 cups all-purpose flour
  • 1¼ tsp baking powder
  • ½ tsp salt
  • ¼ tsp cinnamon
Finishing Touch:
  • ⅔ cup white chocolate chips
Smart Substitutions:
  • Replace white chocolate with dark chocolate or pecans
  • Use gluten-free flour for dietary needs
  • Swap butter with coconut oil for dairy-free version

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and lightly grease.
  2. Melt butter and let cool slightly. In a bowl, whisk melted butter, Biscoff cookie butter, brown sugar, and granulated sugar until smooth and glossy.
  3. Add eggs one at a time, whisking until fully incorporated and mixture lightens slightly in color.
  4. In a separate bowl, whisk flour, baking powder, salt, and cinnamon.
  5. Fold dry ingredients into wet mixture until just combined—do not overmix.
  6. Gently fold in white chocolate chips.
  7. Pour batter into pan and spread evenly. Bake for 30–35 minutes, until edges are golden and center has a few moist crumbs.
  8. Cool completely in pan for 2–3 hours before slicing for the perfect fudgy texture.

Notes

Avoid overmixing and overbaking to maintain fudgy texture. Cool completely before cutting for clean slices. Store airtight at room temperature for 5 days or freeze for up to 3 months.