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.
9 – Cool
Transfer the pan to a wire rack and cool completely, about 4 hours, before cutting. You’ll need:
Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour. CornstarchButter: 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.
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.
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.
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.
More Eggless Bar Recipes You’ll Love!
Easy Eggless Lemon BarsEggless Lemon Blueberry Cheesecake BarsEggless Snickerdoodle BarsBest Eggless BrowniesEggless Cheesecake BrowniesEggless Red Velvet BrowniesBrowse more recipes…
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:
Miyoko’s Creamery Organic Vegan Butter.Earth Balance Vegan Buttery Sticks
Also, use dairy-free evaporated milk or make your own.
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
