Eggless Biscoff White Chocolate Blondies

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.

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.