Speculoos White Chocolate Blondies

Have you ever craved something sweet and rich, but didn’t want the usual brownie or cookie? With the warm, spicy flavor of Speculoos cookie butter with the creamy sweetness of white chocolate, all wrapped up in a soft, chewy blondie, these Speculoos White Chocolate Blondies are pretty nearly perfect. They’re moist, rich, fudgy, and not too sweet.

I love cookie butter, and I love blondies, so these tasty treats are right up there! They’re dense, fudgy, moist, and not too sweet. So often, blondies are like biting into straight sugar – they’re just too sweet! I’ve cut down on the sugar in these, because with the cookie butter and white chocolate, you don’t need heaps more sugar.

This cookie butter dessert recipe is so easy to make, and you don’t even need a mixer! I use a solid bowl, and hefty wooden spoon and a bit of elbow grease. They bake in an 8×8 pan, though you could double the batch and make them in a 13×9-inch dish but you’ll have to adjust the baking time.

What You’ll love About Speculoos White Chocolate Blondies

• The Speculoos cookie butter adds a deep, almost caramel-like flavor with hints of spices, which pairs wonderfully with the richness of white chocolate.
• These blondies have a soft, chewy center with gooey chunks of white chocolate which makes them a decadent treat.
• These cookie butter blondies are great for any occasion!
• With common pantry ingredients, these blondies are a breeze to whip up.

Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Butter – Melted (salted butter recommended)
• Brown sugar
• Eggs
• Vanilla extract
• Speculoos cookie butter
• White chocolate chips

How To Make Speculoos White Chocolate Blondies

1. Preheat your oven to 350°F (175°C) and line a 8×8 inch baking pan with parchment paper.
2. Whisk together the all-purpose flour, baking powder, and baking soda in a bowl.
3. Combine the melted butter, brown sugar, eggs, and vanilla in another large bowl until smooth. 
4. Stir in the Speculoos cookie butter into the butter-egg mixture until the mixture is creamy and well combined.
5. Fold in the dry ingredients until just combined, then stir in the white chocolate chips.
6. Spread the batter evenly into the prepared baking pan.
7. Bake for about 25-30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
8. Allow the blondies to cool in the pan for at least 10 minutes before cutting into squares.

Step-By-Step Process

Heather’s Tried-and-True Tips

• Use room-temperature eggs for better incorporation into the batter.
• For a deeper flavor, use dark brown sugar.
• Do not overmix the batter; just mix until the ingredients are combined to keep the blondies soft.
• Partially freeze the blondies to firm them up and make cutting easier. This will give you nice, clean edges.

Recommended

Serving Suggestions

Speculoos White Chocolate Blondies are rich and indulgent, making them the perfect end to a meal. Pair them with a scoop of vanilla ice cream for a classic dessert option, or alongside a cup of coffee or tea for a delightful afternoon treat. Or, serve them for dessert after a meal of samosa chaats or any other tasty eats!

Storage

To keep your Speculoos White Chocolate Blondies fresh, store them in an airtight container at room temperature. They will last for up to 5 days. If you want to extend their shelf life, you can freeze the blondies. First, ensure they are completely cooled, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw overnight at room temperature when ready to enjoy again.