Biscoff Blondies with White Chocolate and Cinnamon Recipe

Picture this: the warm, inviting aroma of cinnamon swirling through your kitchen, mingling with the sweet scent of melting white chocolate and that unmistakable, cozy hint of Biscoff cookie butter. As you slide the golden-brown blondies from the oven, their edges caramelized to perfection and their tops scattered with crunchy cookie bits, you know you’ve just created a dessert that’s impossible to resist. These Biscoff Blondies with White Chocolate and Cinnamon Recipe are like a hug in dessert form—quick to whip up, bursting with flavor, and perfect for sharing or savoring solo.

Why You’ll Love This Biscoff Blondies with White Chocolate and Cinnamon Recipe

• Ready in 55 minutes: From start to finish, this recipe fits perfectly into a busy afternoon or a spontaneous craving scene.
• Uses simple ingredients: All pantry staples plus that magical Biscoff touch make it easy to assemble with no last-minute store runs.
• Perfect for beginners: Straightforward steps mean you don’t have to be a baking pro to achieve a spectacular batch.
• Impressive presentation: The swirl of Biscoff spread and crunchy cookie topping makes these blondies look bakery-worthy every time.
• Customizable: You can tweak the mix-ins or spices for your ideal flavor experience—whether you like it extra cinnamony or studded with more white chocolate.

Why This Biscoff Blondies with White Chocolate and Cinnamon Recipe Works

What truly makes this Biscoff Blondies with White Chocolate and Cinnamon Recipe shine is the blend of creamy melted white chocolate combined with luscious melted butter, creating a rich, velvety batter that sets the perfect texture—moist yet firm with a tender crumb. The secret swirl of gooey Biscoff spread introduces a sticky, caramelized depth, while crushed Biscoff cookies add a delightful crunch that contrasts with the tender bite. Folding in a mix of white and brown sugars, plus a whisper of cinnamon, ties together warmth and sweetness for an unforgettable treat.

Ingredients You’ll Need

These simple, easy-to-find ingredients come together to create a dessert that’s both indulgent and approachable. Each element plays an integral role in layering flavor and texture.

• Salted butter: Adds richness and helps melt the white chocolate for a luscious batter.
• White chocolate chips: Divided between melted and mixed in, they provide pockets of creamy sweetness.
• Granulated sugar and brown sugar: Together they give the blondies their perfect balance of sweetness and chewiness.
• Eggs: Bind the batter and add structure while keeping the blondies moist.
• All-purpose flour: The backbone that gives the blondies their tender crumb.
• Biscoff spread: The signature ingredient, melted slightly to swirl sweet spice throughout.
• Biscoff cookies: Crushed into the batter and sprinkled on top for irresistible crunch.

Ingredient Substitutions & Tips

• Salted butter: Unsalted butter can be used; just add a pinch of salt to maintain flavor balance.
• White chocolate chips: If unavailable, use chopped white chocolate bars or even semi-sweet chips for a twist.
• All-purpose flour: For a gluten-free option, substitute with a 1:1 gluten-free baking blend.
• Biscoff spread: Try peanut butter or almond butter for a nutty alternative with a different flavor profile.

How to Make Biscoff Blondies with White Chocolate and Cinnamon Recipe

Step 1: Prep and Melt

Preheat your oven to 350 °F and position the rack in the center. Line an 8×8-inch baking pan with parchment paper and secure it with binder clips to keep everything neat. In a heat-safe bowl, place half of the white chocolate chips. Melt the butter slowly on the stove over medium heat, then pour it over the chocolate chips and let it sit for 10 minutes. Stir gently until completely smooth and set aside to cool.

💡 Pro Tip: Letting the butter and chocolate mixture cool slightly prevents cooking the eggs when mixing later.

Step 2: Make the Batter

In a large bowl, whisk together the butter-white chocolate mixture with the granulated and brown sugars until airy and fluffy. Crack in the room-temperature eggs one at a time, whisking well after each addition. Fold in the flour gently until just coming together.

💡 Pro Tip: Resist the urge to overmix here to keep the blondies tender and chewy.

Step 3: Add the Magic

Fold in the remaining half cup of white chocolate chips and 5 crushed Biscoff cookies, distributing them evenly throughout your batter. Pour the batter into the prepared pan and spread it out to the edges for even baking.

💡 Pro Tip: Roughly crush cookies for a lovely mix of texture rather than finely ground crumbs.

Step 4: Swirl and Scatter

Melt the Biscoff spread slightly to thin it out, then use a butter knife to swirl it across the top of your batter. Finish by sprinkling the remaining crushed Biscoff cookies over the surface for an irresistible crunch once baked.

💡 Pro Tip: Create pretty swirls but avoid overmixing so the beautiful marbled effect stays visible.

Step 5: Bake and Cool

Bake your blondies for 30 to 40 minutes until the edges and top are caramelized to a golden brown. Perform a toothpick test in the center—it should come out clean with a few moist crumbs. Let the blondies cool for at least 30 minutes before slicing into 12 squares for best texture and flavor.

💡 Pro Tip: Cooling completely allows the blondies to set and makes cutting cleaner.

Common Mistakes to Avoid

Learn from these common pitfalls:

• Overbaking: Leads to dry, crumbly blondies instead of moist, chewy bars.
• Not melting the white chocolate properly: Can cause lumps and uneven texture in the batter.
• Skipping cooling time: Results in messy slices as the blondies won’t have set fully.
• Overmixing flour: Creates a tough texture rather than tender and soft.
• Not securing parchment paper: Makes removing the blondies tricky and can cause breakage.
• Using cold eggs: Prevents thorough mixing and affects the batter’s consistency.

Delicious Variations to Try

Once you’ve mastered the classic Biscoff Blondies with White Chocolate and Cinnamon Recipe, take your creation to new heights with these delightful spins:

Chocolate Chunk Swap

Replace the white chocolate chips with milk or dark chocolate chunks for a rich, deep chocolate twist that pairs beautifully with the Biscoff spice.

Nutty Delight

Add chopped toasted pecans or walnuts along with the cookie crunch for a nutty texture and flavor that complements the creamy sweetness.

Salted Caramel Drizzle

Drizzle warmed salted caramel sauce over the top right after baking and sprinkle flaky sea salt for an irresistible sweet-and-salty finish.

Spiced Up Cinnamon

Increase the cinnamon and add a pinch of nutmeg or ground clove for extra warmth and complexity that’s perfect for cozy evenings.

Vegan Version

Swap butter for coconut oil, use flax eggs, and vegan white chocolate chips, plus a dairy-free Biscoff spread to keep this treat cruelty-free and just as delicious.

How to Serve Biscoff Blondies with White Chocolate and Cinnamon Recipe

Garnishes

Sprinkle a dusting of powdered sugar or cinnamon on top for a pretty finish. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for maximum indulgence.

Side Dishes

Pair these blondies with a hot cup of coffee or chai tea to enhance the spiced notes, or enjoy alongside fresh berries for a refreshing contrast.

Creative Ways to Present

Cut into bite-sized squares for party platters, or layer pieces between pops of whipped cream and strawberries to create a stunning dessert trifle. Wrapping individual bars in parchment paper makes a fabulous gift too!

Make Ahead and Storage

Storing Leftovers

Keep leftover blondies fresh in an airtight container at room temperature for up to 7 days. This preserves their chewy texture and cozy flavor.

Freezing

Freeze individual slices in an airtight container or freeze the entire tray wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the fridge before enjoying.

Reheating

Bring frozen or refrigerated blondies to room temperature for 30 minutes or heat briefly in the microwave (about 1 minute) to elevate the gooey white chocolate notes and soften the Biscoff spread.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Yes! The crunchy spread will add extra texture and bursts of cookie bits throughout the blondies, enhancing the overall experience.

What’s the best way to crush the Biscoff cookies?

Place them in a ziplock bag and gently crush with a rolling pin or use your hands for unevenly sized pieces that add wonderful texture.

Should I use salted or unsalted butter?

Salted butter works perfectly here for balanced flavor, but if using unsalted, just add a pinch of salt to the batter.

Can I double the recipe?

Absolutely! Bake in a 9×13 inch pan, adjusting baking time slightly. You’ll get 18 to 24 servings depending on slice size.

What if I don’t have Biscoff spread?

You can try peanut or almond butter as an alternative, but keep in mind the flavor will shift away from that signature spiced caramel note.

How do I know when the blondies are done?

The edges should be golden brown and caramelized, and a toothpick inserted in the center should come out with a few moist crumbs but no wet batter.

Can I make these gluten-free?

Yes, using a 1:1 gluten-free baking flour blend works well without compromising texture.

What’s the best way to cut the blondies?

Use a plastic knife or a warm knife dipped in hot water and wiped dry for clean slices without crumbling.

Final Thoughts

Making these Biscoff Blondies with White Chocolate and Cinnamon Recipe in my kitchen always feels like a little celebration of simple joys—rich flavors, comforting textures, and the unmistakable magic of Biscoff’s caramelized cookie notes. Whether you’re treating yourself or sharing with loved ones, these blondies promise to delight and become a new favorite in your dessert repertoire.

Have you tried this Biscoff Blondies with White Chocolate and Cinnamon Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🍪

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