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

Biscoff Macadamia Nut Blondie Brownies

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).

Blondie Brownies with White Chocolate

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 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.

Biscoff White Chip Blondie Brownies

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 Blondie Brownie Ingredients

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

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

Greased Brownie 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 piece of parchment paper

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).

Parchment paper lined baking pan

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.

Creased edges of parchment paper in 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).

Parchment paper inside baking pan

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

Add flour into bowl

In a medium size bowl, add the flour…

Add baking powder into bowl

…baking powder…

Add baking soda into bowl

…baking soda…

Add salt into bowl

…and salt.

Whisk dry ingredients in bowl

Whisk the dry ingredients together and set aside.

Butter

Cubes of butter in bowl

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

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.

Paper towel on top of bowl with butter

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).

Melted butter in bowl

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

Add brown sugar to melted butter

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

Stir brown sugar in melted butter

…and…

Stir butter and brown sugar in bowl

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

Add sugar to mixing bowl

To the bowl, add granulated sugar…

Mix sugar and melted butter in bowl

…and stir until incorporated.

Eggs and Vanilla

Beaten egg in small bowl

To the butter and sugar mixture…

Add egg into bowl with batter

…add beaten egg…

Add vanilla to bowl with batter

…and vanilla extract.

Mix brownie batter in bowl

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

For the Batter

Add flour to batter in bowl

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.

Blondie brownie batter in bowl

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

Add white morsels to brownie batter

To the batter, add the white chips…

Add macadamia nuts in brownie batter

and the macadamia nuts.

Mix blondie brownie batter

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

Add Biscoff cookie butter to batter

Next, add the Biscoff cookie butter to the batter.

Stir blondie brownie batter in bowl

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

Batter in the Pan

Blondie brownie batter in baking pan

Add the blondie batter to the baking pan.

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

Blondie brownie batter in baking 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

Baked blondie brownies in pan

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

Blondie brownie in baking pan

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

Blondie brownie on parchment paper

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:

Cut blondie brownies with knife

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

Cut blondie brownies on paper

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.

Cut blondie brownies with knife

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

Make a cut in the middle from top to bottom.

Cut blondie brownies with knife

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:

Cut blondie brownies with knife

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

Cut blondie brownies on paper

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.

Cut blondie brownies on paper

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

Biscoff Blondie Brownies with White Chips

Serve as a finger food…

Biscoff Blondie Macadamia Blondies

…or with a fork…

Biscoff White Chocolate Blondies

…along with a glass of milk…

Macadamia Nut Biscoff Blondies

…or just by themselves.

Bite of Biscoff Blondie Brownie

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Biscoff White Chocolate Blondies

Biscoff, Macadamia Nut & White Chip 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.
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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup butter (solid/chilled) salted
  • 1 cup light brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 eggs (lightly beaten)
  • 2 teaspoons vanilla extract
  • 1/2 cup Biscoff cookie butter spread (smooth)
  • 2/3 cup white chips/morsels mixed in with the batter
  • 2/3 cup coarsely chopped macadamia nuts (unsalted)
  • 2 tablespoons (heaping) white chips/morsels to add to the top of the batter when it's in the baking pan
  • 2 teaspoons butter (for greasing the pan)

Equipment

  • 9 x 9 inch metal baking pan
  • parchment paper

Instructions

  • Preheat the oven to 350 degrees F.

Prepare the Baking Pan:

  • Grease the Pan - In the 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).
  • For the Parchment Paper - 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 flour, baking powder, baking soda and salt. Whisk together and set aside.

For the Batter:

  • Butter - In a large microwavable bowl, add the butter (3/4 cup of solid/chilled butter).
  • 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).
    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 the melted butter, add brown sugar (make sure the brown sugar is packed in the measuring cup before adding it in the melted butter). Stir together.
    To the bowl, add granulated sugar and stir until incorporated.
  • Eggs and Vanilla - To the butter and sugar mixture, add lightly beaten eggs and vanilla extract.
    Beat with a hand or stand mixer until smooth.
  • Add Dry Ingredients - To the butter 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.
  • White Chips and Macadamia Nuts - To the batter, add the white chips and macadamia nuts. Using a large spoon, mix the batter so that the chips and nuts are evenly dispersed.
  • Biscoff Cookie Butter - To the batter, add Biscoff cookie butter. Using a spatula, fold the cookie butter into the batter creating a “swirl” pattern.

For the 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 these blondies are quite rich, cutting them into either 12 or 16 squares (servings) works out nicely.

How to Cut 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 edges.
    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).

How to Cut 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).

Serve:

  • Serve these blondie brownies as a finger food or with a fork.

Notes

TIPS:

  1. 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.
  2. I always use a metal pan when making this recipe.  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).
  3. These blondies are best when served as soon as possible after they're cut so that they are soft and chewy.

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

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