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Chewy Biscoff Blondies with Browned Butter

A rich, layered slice of Cookie Butter Biscoff Blondies topped with a thick, golden crumble topping, served on a white plate.
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Make rich, chewy blondies featuring the distinct flavor of Biscoff cookie butter, topped with crushed cookies.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 3/4 cups packed light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup Biscoff cookie butter, slightly warmed
  • 1/2 cup Biscoff cookie butter, room temperature
  • 1/2 cup Biscoff cookies, crushed, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Melt the butter in a saucepan over medium heat. Continue cooking, swirling often, until the butter foams, then brown bits form at the bottom and it smells nutty. Remove from heat immediately and pour into a large mixing bowl.
  3. Whisk the brown sugar into the warm browned butter until combined. Let cool for 5 minutes.
  4. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Gently fold in the 3/4 cup of slightly warmed Biscoff cookie butter until streaks remain; this creates a marbled effect.
  8. Spread the batter evenly into the prepared pan.
  9. Dollop the remaining 1/2 cup of room temperature Biscoff cookie butter over the top of the batter. Use a knife to gently swirl it into the batter.
  10. Sprinkle the crushed Biscoff cookies over the top layer.
  11. Bake for 30 to 35 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  12. Let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.

Notes

  • For the chewiest texture, do not overbake the blondies. Err on the side of underbaking slightly.
  • If you prefer a more uniform swirl, you can melt all 1 1/4 cups of cookie butter together before mixing it into the batter.
  • Cool the blondies completely before slicing for clean, bakery-style cuts.

Nutrition

Find it online: https://whiskdaily.com/cookie-butter-biscoff-blondies-recipe/