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Biscoff Blondies Recipe

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★★★★★

4.7 from 116 reviews

Delightfully rich and buttery, these Biscoff Blondies combine the nutty depth of browned butter with the unique caramel-spiced sweetness of cookie butter for a chewy, decadent treat that’s perfect for any occasion.

Ingredients

Scale

Wet Ingredients

  • ¾ cup butter
  • 1½ cups brown sugar, packed
  • 2 eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • ½ cup cookie butter

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8”x 8” square metal pan with parchment paper, leaving excess hanging over the sides for easy removal after baking.
  2. Make Brown Butter: Melt the butter in a saucepan over medium-low heat, stirring frequently until it turns golden brown and releases a nutty aroma (about 5-7 minutes). Watch carefully as the butter can quickly transition from browned to burnt. Remove from heat and let cool for 5 minutes.
  3. Mix Sugar and Butter: In a large mixing bowl, combine the cooled browned butter and brown sugar. Beat in the eggs and vanilla extract, scraping down the sides of the bowl as needed. Continue mixing on medium-high speed for 5 minutes until the batter is light, airy, and pale.
  4. Add Cookie Butter and Dry Ingredients: Mix in the cookie butter thoroughly. Then add the flour, baking powder, and salt. Stir gently just until the dry ingredients are incorporated; avoid overmixing to keep the texture perfect—somewhere between batter and dough.
  5. Bake: Pour the batter evenly into the prepared pan and smooth the top with a rubber spatula. Bake for 25-30 minutes until the edges are lightly golden and the center is almost set but still slightly soft.
  6. Cool and Serve: Allow the blondies to cool in the pan for 10-15 minutes, then lift them out using the parchment overhang. Cut into squares and serve warm or at room temperature.

Notes

  • You can substitute the browned butter with an equal amount of melted butter, though the flavor will be less rich.
  • Speculoos cookie butter can be used instead of Biscoff cookie butter if preferred.
  • Use room temperature eggs and vanilla for the best texture.
  • Preferably use a metal pan; glass or ceramic may alter baking results.
  • Store leftover blondies in a sealed container or bag for up to 4 days, or freeze for longer storage.
  • Add mix-ins like chopped nuts, chocolate chips, or toffee bits for added texture and flavor.

Keywords: Biscoff Blondies, blondies recipe, brown butter blondies, cookie butter dessert, easy blondies, homemade blondies, baking with cookie butter

Find it online: https://liamjayne.com/biscoff-blondies-recipe-2/