Brown Butter Biscoff Blondies (Printable)
Rich, chewy blondies with nutty brown butter and creamy Biscoff swirl, topped with crunchy cookie pieces.
# 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:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Melt butter in medium saucepan over medium heat. Continue cooking, stirring constantly, until butter foams and turns golden brown with nutty aroma (4-5 minutes). Pour into large mixing bowl and cool 5 minutes.
03 - Whisk brown sugar and granulated sugar into browned butter until well combined.
04 - Add eggs and vanilla extract, whisking until mixture is smooth and glossy.
05 - Sift flour, baking powder, and salt into batter. Fold gently with spatula until just combined—do not overmix.
06 - Spread batter evenly into prepared baking pan.
07 - Warm cookie butter in microwave 15-20 seconds until pourable. Drizzle dollops over batter, then use knife to swirl gently through top.
08 - Sprinkle chopped Biscoff cookies evenly over surface.
09 - Bake 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 Advice:
01 -
- The brown butter creates these incredible toffee notes that make people think you spent hours developing the recipe
- That Biscoff swirl stays gooey for days which means breakfast blondies are totally acceptable
02 -
- Under baking slightly is better than over baking because they continue cooking in the pan and nobody likes a dry blondie
- Room temperature ingredients prevent the melted butter from seizing up when you add the eggs
03 -
- Weighing your flour instead of measuring by cup will give you consistent results every single time
- Letting the brown butter cool for exactly 5 minutes prevents the eggs from scrambling when you add them