White Chocolate & Macadamia Nut Biscoff Blondie Brownies

These soft and chewy blondies taste like an extra thick white chocolate and macadamia nut cookie with a subtle Biscoff cookie butter flavor.

When it comes to cookies, one of my very favorites has always been white chocolate and macadamia nut cookies. 

And when it comes to blondie brownies, my very favorite one is made with Biscoff cookie butter.

So, it seems only fitting that I come up with a recipe that’s made with all 3 of these ingredients.

These white chocolate chip, macadamia nut Biscoff cookie butter blondie brownies are buttery, decadent and not overly sweet.

To give you an idea of how they taste, just imagine biting into a soft, white chocolate chip and macadamia nut cookie that’s super thick…

…with the subtle flavor of Biscoff cookie butter.

They are really really good, especially if you’re a fan of white chocolate chip and macadamia nut cookies.

If you prefer blondies without nuts and, or white chocolate chips, at the bottom of this post there’s a link to a version of these blondies made with just Biscoff Cookie Butter (no white chips or nuts).

About the Baking Time

After experimenting with the baking time on various batches, the best blondies had a baking time of 32 minutes.

Because once they were completely cool (while still in the pan), they turned out soft in the middle with a light crunch on the top, on the uncut sides and on the bottom.

Although different ovens may have different results due to calibration, once the edges of the blondies start to turn golden brown and pull away from the inside edges of the pan it should be time to remove them from the oven.

About the Servings – How Many Blondies to Cut from a Batch

These blondies are very rich so, a little goes a long way.

I’ve found that cutting the brownies in either 12 or 16 pieces are nice options.

But of course, feel free cut them however you would like.

In the image above, the blondies were cut into 16 pieces.

Below, in the step-by-step instructions there are directions on how to cut the blondies into 12 pieces and 16 pieces.

Serving

Single Servings

These blondies are best when served as soon as possible after they’re cut so that they don’t dry out.

Serve these blondie brownies in single servings as a finger food or with a fork.

Small Servings

Since these blondies are so rich and flavorful, each cut brownie can be further cut into about 1/2-inch-thick slices and laid out on a charcuterie board or dessert plate to serve as an appetizer or finger food.

Just make sure to cut them as close to the serving time as possible so they’re moist.

Let’s check out the ingredients.

Biscoff cookie butter spread (smooth), butter (solid/chilled*; salted), brown sugar, flour, egg, granulated sugar, baking powder, baking soda, vanilla extract, salt, white baking chips and coarsely chopped macadamia nuts (unsalted)

*Solid/chilled butter is used in this recipe so that when the butter is warmed in the microwave for 30 to 40 seconds, it gets just warm enough to melt but not get hot.  

This should prevent the beaten eggs from curdling when added to the melted butter and sugar mixture.

Equipment – A 9 x 9-inch metal baking pan and parchment paper 

TIP – A 9 x 9-inch metal baking pan is used so that the blondies will be thicker and chewier than they would be if using a 9 x 13-inch baking pan*

TIP – I’ve only used a metal baking pan when making these brownies*

*Although I haven’t tried this out for myself with this recipe, generally, if substituting a 9 x 9 metal pan with a 9 x 9 ovenproof glass baking dish, the cooking temperature should be reduced by 25 degrees F. and the cooking time may be up to 10 minutes less with glass cookware (because glass doesn’t heat up as quickly as a metal pan does, but glass holds the heat longer).

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preheat the oven to 350 degrees F.

For the Baking Pan

In a 9 x 9-inch metal baking pan, grease all sides with butter (the butter will help with the next step which is to add parchment paper to the inside of the pan).

Cut a piece of parchment paper so that there is enough excess to hang over the sides of the pan (these will be “handles” when removing the blondies from the pan after they cool).

Press the paper onto the inside of the pan and smooth it out over the butter which should assist with keeping the paper attached to the pan.

In each corner inside of the pan, make creases in the parchment paper and flatten them out so that the paper lays flat against the inside of the pan (so that the parchment paper doesn’t bunch up in the corners).

If there’s too much parchment paper hanging off the sides, cut off the excess. 

Just make sure to leave enough paper hanging over the sides so that it can be used to pull the blondie brownie out of the baking pan.

Set the pan aside.

Dry Ingredients

In a medium size bowl, add the flour…

…baking powder…

…baking soda…

…and salt.

Whisk the dry ingredients together and set aside.

Butter

In a large microwavable bowl, add the butter (3/4 cup of solid/chilled butter) *.

*TIP – Solid/chilled butter is used in this recipe so that when the butter is warmed in the microwave for 30 to 40 seconds, it gets just warm enough to melt but not get hot.  

This should prevent the beaten eggs from curdling when added to the melted butter and sugar mixture.

I used a smaller size microwavable bowl to melt the butter and then transferred the melted butter to a larger mixing bowl before adding the rest of the ingredients.

Instead, the butter can be melted in a larger microwavable bowl that can be used to mix the remaining ingredients.

Cover the bowl with a paper towel and in a microwave, melt the butter* (about 30 to 40 seconds depending on how cold the butter is).

* Make sure the butter does not get hot…it just needs to be warm enough to melt. 

After melting the butter in the microwave, if there are a few small pieces of unmelted butter left in the dish, just stir until they melt.

Sugar

In the large bowl with melted butter, add brown sugar (packed)…

…and…

…stir until the brown sugar is incorporated in the butter.

To the bowl, add granulated sugar…

…and stir until incorporated.

Eggs and Vanilla

To the butter and sugar mixture…

…add beaten egg…

…and vanilla extract.

Then beat the mixture with a hand or stand mixer until it’s smooth.

For the Batter

To the butter and sugar mixture, add a couple large spoonfuls of the dry ingredients.

Use the slowest setting on a mixer to mix in the flour.

Then repeat until all of the flour has been added and mixed in to form the batter.

To the batter, add the white chips…

and the macadamia nuts.

Using a large spoon, mix the batter so that the chips and nuts are evenly dispersed.

Next, add the Biscoff cookie butter to the batter.

Using a spatula, fold the cookie butter into the batter creating a “swirl” pattern.

Batter in the Pan

Add the blondie batter to the baking pan.

Use a spatula to spread the batter out evenly in the pan.

On top of the batter that’s in the pan, evenly sprinkle more white chips and use a spatula to lightly press them into the batter.

Bake

Bake in a preheated oven (at 350 degrees F.) until the edges of the blondies start to turn golden brown and pull away from the inside edges of the pan (32 minutes, or very close to that time.).

Cool

Remove the pan from the oven onto a baking rack and let the blondies cool completely while still in the pan before cutting them.

Cut

After the blondies have cooled completely, using the parchment paper “handles”, carefully lift the blondies out of the pan and onto a large cutting board.

Keep the blondies on the parchment paper for cutting.

Then cut the blondies into the desired number of squares (servings).

Since they’re very rich, I like to cut them in either 12 or 16 squares (servings).

How to Cut the Blondies in 16 Servings:

To cut the blondies into 16 squares, start by making a cut in the middle from top to bottom.

Then make a cut that’s in the middle of the left edge and the initial cut.

And make a cut that’s in the middle of the right edge and the initial cut.

Turn the blondies around to an edge that hasn’t been cut yet.

Make a cut in the middle from top to bottom.

Repeat the same cutting pattern to the left and right of the initial middle cut as before.

There should be 4 rows of 4 blondie squares (16 servings).

How to Cut the Blondies in 12 Servings:

To cut the blondies into 12 squares, start by making a cut in the middle from top to bottom.

Then make a cut that’s in the middle of the left edge and the initial cut.

And make a cut that’s in the middle of the right edge and the initial cut.

Next, turn the blondies around to an edge that hasn’t been cut yet.

Make 2 cuts from top to bottom that are equal in distance from one another, and from the left and right sides.

There should be 4 rows of 3 blondie squares, or 3 rows of 4 squares depending on the side you’re looking at (12 servings).

Serve

Serve as a finger food…

…or with a fork…

…along with a glass of milk…

…or just by themselves.

Thank you so much for stopping by CCC!

SUBSCRIBE TO CCC

Don’t Miss a CCC Recipe!  Subscribe now to Coupon Clipping Cook and get an email each time we have a new post.  CLICK HERE TO SUBSCRIBE TO COUPON CLIPPING COOK.

More Brownie Recipes

Biscoff Cookie Butter Blondie Brownies (no nuts or white chips in this recipe)

Cherry Cheesecake Swirl Brownies

Butterfinger Brownies with Chocolate Frosting

Homemade Brownies with Walnuts

Dessert Recipes

Here are more Dessert Recipes you may like “Quick and Easy Crescent Roll Peach and Strawberry Danish“, “Sour Cream Coffee Cake” and “Carrot Cake Banana Bread Baked Doughnuts“.