Speculoos White Chocolate Blondies
Add Preferred SourceHave 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.
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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.
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
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides. This makes the blondies easier to lift out and slice cleanly once cooled.
Whisk the all-purpose flour, baking powder, and baking soda together in a bowl until evenly combined. Mixing the dry ingredients first helps the leavening distribute evenly through the batter.
Combine the melted butter, brown sugar, eggs, and vanilla in a large bowl and whisk until smooth and glossy. The mixture should look well blended and slightly thick.
Add the Speculoos cookie butter to the butter mixture and stir until completely incorporated and creamy. Take a moment here to make sure there are no streaks of cookie butter left in the batter.
Fold the dry ingredients into the wet mixture just until combined, then gently stir in the white chocolate chips. Mixing only until combined keeps the blondies soft and tender.
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula so it bakes evenly.
Bake for 25 to 30 minutes, until the top is lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the blondies cool in the pan for at least 10 minutes before slicing into squares and serving.
Chef Jenn’s 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.
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.
Speculoos White Chocolate Blondies
Ingredients
- 1 cup all-purpose flour
- ½ teaspooon baking powder
- ⅛ teaspoon baking soda
- 5 tablespoons butter melted (salted butter recommended)
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup Speculoos cookie butter
- 1 heaping cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a 8×8 inch baking pan with parchment paper.
- Whisk together the all-purpose flour, baking powder, and baking soda in a bowl.
- Combine the melted butter, brown sugar, eggs, and vanilla in another large bowl until smooth.
- Stir in the Speculoos cookie butter into the butter-egg mixture until the mixture is creamy and well combined.
- Fold in the dry ingredients until just combined, then stir in the white chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for about 25-30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow the blondies to cool in the pan for at least 10 minutes before cutting into squares.
Notes
Chef Jenn’s 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 to make cutting easier. This way you’ll have nice, clean edges.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
