These gooey brown butter Biscoff blondies are packed with chocolate chips and have ribbons of cookie butter spread running through them. This easy Biscoff cookie butter blondie recipe comes together in 1 bowl and you only need 11 simple ingredients.
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This post was originally published in September 2020 but has been updated with new content.
If you haven't had Biscoff spread (also known as cookie butter) before, it has the consistency of peanut butter but tastes of warm spices, with a hint of cinnamon! These gooey blondies are swirled with the Biscoff spread and then covered in Biscoff cookies. These gooey brown butter Biscoff blondies are the ultimate treat and perfect for cookie butter lovers.
These biscoff blondies are super gooey and chewy, and with every bite you get some cookie butter and chocolate chips. If you haven't made brown butter before, check out my post on how to make brown butter!
Cookie butter is one of my favorite ingredients to use in baking, I've got Biscoff filled cookies, the best Biscoff cake and even a Biscoff cheesecake!
Why you'll love this recipe!
- Brown Butter: These easy Biscoff blondies are made with brown butter, which balances out the sweetness of the cookie butter. Brown butter gives a delicious nutty and toasted taste. You can easily make them with just melted butter if you prefer though!
- Biscoff Flavor: The batter is swirled with melted cookie butter (or biscoff spread) just before baking.
- 1 Bowl Recipe: This all comes together in 1 large bowl, so you won't have a bunch of dirty dishes when you're done baking!
- Super Fudgy: Because this blondie recipe doesn't use a leavener like baking powder or baking soda, the blondies stay super fudgy and gooey.
Ingredients Needed
- Flour: I'm using all purpose flour here.
- Lotus Biscoff Spread: you can find Cookie Butter at Trader Joes or you can use Biscoff spread! I make sure to melt it in the microwave for a few seconds to make it easier to swirl through the batter
- Unsalted Butter: I always use European style butter in my baking. European style butter has a higher butterfat content, giving you a richer and creamier taste.
- Chocolate Chips: I used semi-sweet chocolate chips but it is also delicious with white chocolate chips!
- Lotus Biscoff Biscuits: To get that extra cookie butter taste, top the blondies with Biscoff cookies just before baking. But this is optional!
- Vanilla Extract: Try to use good quality vanilla extract.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions
Step One: In a small saucepan, melt the butter on medium-low heat. Once melted, increase the heat to medium until it begins to brown. The milk solids at the bottom of the pan will start to turn a light brown and the foaming should stop. You'll also have a nutty and toasted smell. Take off the heat and pour the melted butter into a large bowl. Let it cool. While that's cooling, preheat the oven to 350 Fahrenheit/175 Celsius and grease and line an 8x8 baking pan.
Step Two: Once your butter has cooled, whisk in your granulated sugar and light brown sugar. It is going to be quite sandy and thick which is fine.
Step Three: Add your eggs, salt and vanilla extract. Whisk until smooth.
Step Four: Fold the flour into the wet ingredients using a rubber spatula. Fold until there are no more streaks of flour.
Step Five: Fold in your chocolate chips.
Step Six: Pour the blondie batter into the prepared pan and use your rubber spatula to smooth the batter out evenly.
Step Seven: In a microwave, warm up your Biscoff cookie spread in short blasts. You want the cookie butter spread to be liquid enough that you can easily swirl through the batter. Drop 5-6 dollops onto the blondie batter.
Step Eight: Use a butter knife or toothpick to swirl the melted biscoff spread with the blondie batter. Break up and crush the Biscoff cookies on top, and feel free to add more chocolate chips! Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out with moist crumbs.
My Tips & Tricks!
- Kitchen Scale: I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake! It's so easy to add too much flour, giving you dry blondies.
- Don't overmix your dough: The more you mix it, the drier it will be.
- Keep an eye on them: If you want gooey blondies, don't overbake them!
- Cool Completely: Let the bars cool completely before cutting into them. I know you want to dig in but trust me, they will fall apart if you cut them while they're too warm!
- Swap out chocolate chips: use white chocolate chips or leave them out completely.
Got some questions?
Biscoff has a caramel and warm spiced flavor. It tastes like a mix of cinnamon, nutmeg, ginger, and cloves with a caramel flavor to it. It is so delicious!
Yes, this is why you don't want to overbake them or they'll come out dry. It is also why I add an extra egg yolk, to make them moist and fudgy.
Yes! Double all the ingredients and bake in a 9x13 inch pan.
Store them in an airtight container or in plastic wrap for up to 4 days.
No, you don't have to if you don't want to! You'll need to decrease the amount of butter you use though, so use just 6.5 tablespoons of butter (92 grams) instead of 1 stick. Melt the butter in a microwave and let cool slightly before following the rest of the recipe.
Try these Biscoff recipes next!
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Thank you!
Ella
Recipe
Brown Butter Biscoff Blondies
Equipment
- 8x8 inch baking pan
Ingredients
Biscoff Blondies
- 1 stick (113 grams) unsalted butter
- 1 ¼ cup (250 grams) light brown sugar
- ¼ cup (50 grams) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 ¼ cup (150 grams) all purpose flour
- ¼ cup (70 grams) Biscoff spread
- ¾ cup (135 grams) semi-sweet chocolate chips
- 8 Biscoff cookies
Instructions
- Preheat oven to 350°F/175°C and place a rack in the middle of the oven. Grease a 8x8 inch pan and line with parchment paper.
- In a small saucepan, melt the butter. Let the butter begin to brown, once it gives off a nutty, toasty smell with brown flecks at the bottom, take it off the heat. Let it come to room temperature.1 stick (113 grams) unsalted butter
- Add your granulated sugar and light brown sugar and whisk.1 ¼ cup (250 grams) light brown sugar, ¼ cup (50 grams) granulated sugar
- Add your eggs, vanilla extract and salt.2 large eggs, 1 teaspoon kosher salt, 1 tablespoon vanilla extract
- Pour the flour in and stir until just combined - don't overmix it! Add the chocolate chips and fold them in.1 ¼ cup (150 grams) all purpose flour, ¾ cup (135 grams) semi-sweet chocolate chips
- Melt your cookie butter in a microwave in short blasts.¼ cup (70 grams) Biscoff spread
- Pour the batter into the prepared pan. Drop 5 large dollops of the melted cookie butter, and use a butter knife to swirl it around the top. Place the biscoff cookies on top.8 Biscoff cookies
- Bake for 30-35 minutes, until the edges are set and the top is golden. The sides should have set but the middle might be underbaked, it will still continue baking when you take them out the oven.
- Let the blondies cool completely before lifting them out of the pan. Cut into 16 bars.
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Nina says
What a fantastic recipe! These blondies are delicious and very straightforward to make! They were gone in minutes. Note to self… always double the recipe 😊
Ella says
thank you so much for your review! 🙂
Siobhan says
I baked these last week and they went down a storm! Barely lasted 15 mins after baking because they are so more-ish. I’ve only recently started making blondies and love them, but adding the cookie butter.... I mean wow, game changer.