Brown Butter Biscoff Blondies (Printable View)
Chewy golden squares swirled with nutty brown butter and creamy cookie butter, topped with crunchy Biscoff pieces for the ultimate indulgent treat.
# Ingredient List:
→ For the Blondie Batter
01 - 1 cup (225 g) unsalted butter
02 - 1 1/4 cups (250 g) light brown sugar, packed
03 - 1/2 cup (100 g) granulated sugar
04 - 2 large eggs, room temperature
05 - 2 tsp pure vanilla extract
06 - 2 cups (250 g) all-purpose flour
07 - 1/2 tsp baking powder
08 - 1/2 tsp fine sea salt
→ For the Biscoff Swirl & Topping
09 - 3/4 cup (180 g) Biscoff cookie butter (smooth or crunchy)
10 - 8 Biscoff cookies, roughly chopped
# How to Make It:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Melt the butter in a medium saucepan over medium heat. Continue cooking, stirring constantly, until the butter foams and turns golden brown with a nutty aroma, about 4-5 minutes. Immediately pour into a large mixing bowl to prevent burning. Let cool for 5 minutes.
03 - Whisk the brown sugar and granulated sugar into the cooled brown butter until well combined.
04 - Add the eggs and vanilla extract, whisking until smooth and glossy.
05 - Sift in the flour, baking powder, and salt. Fold gently with a spatula until just combined—do not overmix.
06 - Spread the batter evenly into the prepared pan.
07 - Warm the Biscoff cookie butter in the microwave for 15-20 seconds until easily pourable. Drizzle dollops over the blondie batter, then use a knife or skewer to gently swirl it through the top.
08 - Sprinkle the chopped Biscoff cookies evenly over the surface.
09 - Bake for 22-26 minutes, until the edges are golden and the center is just set—a toothpick should come out with moist crumbs.
10 - Cool completely in the pan before lifting out and slicing into squares.
# Expert Suggestions:
01 -
- The combination of brown butter and Biscoff creates layers of caramel flavor that you just cannot get from regular blondies
- They are incredibly easy to make but taste like something from a fancy bakery
02 -
- Do not walk away from the butter while it is browning because it can go from perfect to burnt in seconds
- Letting the blondies cool completely in the pan is crucial for clean slices
03 -
- Room temperature ingredients prevent the brown butter from seizing when you add the eggs
- The parchment overhang is your friend for getting these out without any mess