Brown Butter Biscoff Blondies (Printable)

Chewy blondies infused with brown butter and swirled with Biscoff cookie butter for a decadent, nutty treat.

# What You'll 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 Steps:

01 - Preheat the oven to 350°F (175°C). 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 the mixture is 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, or 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 Advice:

01 -
  • The brown butter adds this incredible nutty depth that regular butter just cant achieve
  • These stay perfectly chewy for days, unlike so many blondies that turn into rocks overnight
02 -
  • The brown butter can go from perfectly golden to burnt in seconds, so have your bowl ready and pour immediately when you see that color change
  • Underbaking slightly is your friend here, these continue baking in the pan and that gooey center is what makes them special
03 -
  • Let the brown butter cool for exactly 5 minutes before adding the sugars, any longer and it will solidify and be hard to mix
  • Room temperature ingredients really do matter here, especially the eggs, they'll emulsify so much better into the warm butter mixture

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