Brown Butter Biscoff Blondies (Print View)
Chewy golden squares infused with caramelized brown butter and swirled with creamy Biscoff spread, finished with crunchy cookie toppings.
# What You Need:
→ 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
→ Biscoff Swirl & Topping
09 - 3/4 cup (180 g) Biscoff cookie butter
10 - 8 Biscoff cookies, roughly chopped
# How to Make It:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Melt butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter foams and turns golden brown with a nutty aroma (4-5 minutes). Pour immediately into a large mixing bowl. Cool for 5 minutes.
03 - Whisk brown sugar and granulated sugar into the browned butter until well combined.
04 - Add eggs and vanilla extract. Whisk until mixture is smooth and glossy.
05 - Sift in flour, baking powder, and salt. Fold gently with a spatula until just combined—do not overmix.
06 - Spread batter evenly into the prepared baking pan.
07 - Warm Biscoff cookie butter in microwave for 15-20 seconds until pourable. Drizzle dollops over batter, then use a knife to gently swirl through the top.
08 - Sprinkle chopped Biscoff cookies evenly over the surface.
09 - Bake for 22-26 minutes until edges are golden and center is just set (toothpick should come out with moist crumbs).
10 - Cool completely in pan before lifting out and slicing into squares.
# Expert Tips:
01 -
- These blondies strike that perfect balance between chewy and crisp, with a caramel depth you just cant get from regular melted butter
- The Biscoff swirl creates these gorgeous marbled pockets of cookie butter goodness throughout every bite
02 -
- Dont walk away from the butter when its browning—it can go from perfect to burnt in literally seconds
- Overmixing the flour makes tough blondies, so stop as soon as you dont see dry streaks
03 -
- Take them out when they still look slightly underbaked—thats the secret to perfectly chewy blondies
- If your Biscoff is too thick to swirl, add a teaspoon of cream and microwave it longer