Say hello to my favourite bars! While these might look like regular blondies, once you take a bite you’ll see there are thick ribbons of cookie butter running through it, made with browned butter and they’re studded with chocolate chips. You don’t need a mixer to make these and they only take 25 minutes to prepare!
This post was originally published in September 2020 but has been updated with new content.
Tell me about this recipe!
- These simple blondies are made with brown butter, which balances out the sweetness of the cookie butter. Brown butter gives a delicious nutty and toasted taste.
- The batter is swirled with melted cookie butter (or biscoff spread) just before baking.
- I make sure to underbake my blondies so they don’t get too dry or cakey.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Cookie Butter: 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
- Baking Powder: I use a little bit of baking powder to help these bars rise just a bit, giving you the perfect texture between fudgy and cakey!
- 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.
How to make this recipe
One: In a medium bowl, whisk together the flour and baking powder.
Two: 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
Three: Add the sugars, vanilla and salt. Stir together then let cool completely.
Four: Add the eggs and whisk until completely combined.
Five: Pour the butter mixture into the flour mixture and stir until combined.
Six: Fold in your chocolate chips.
Seven: Preheat your oven to 350 degrees and grease and line an 8×8 pan. Pour the batter into your pan. Meanwhile, melt your cookie butter in the microwave for 20-30 seconds
Eight: Dollop the melted cookie butter on top of your blondies and use a butter knife to swirl it around. Place biscoff cookies on top and bake for 22-25 minutes.
- 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!
- Don’t overmix your dough! The more you mix it, the drier it will be.
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
- Let the bars cool completely before cutting into them.
Frequently Asked Questions
Use high quality chocolate for this recipe! I used chips but you could also get a bar and chop it up. My rule of thumb is if it wasn’t chocolate I would eat on it’s own, I don’t want to bake with it.
What you want to do is melt your butter in a saucepan, until you start seeing flecks of brown at the bottom. Sometimes it can take awhile, so be patient!
Once you’ve melted your butter and added sugars, let the mix come to room temperature. If you go to the next step too quickly, your chocolate chips will melt in the batter before they’ve gone in the oven!
Yes! Double all the ingredients and bake in a 9×13 inch pan.
Store them in an airtight container for up to 4 days.
Other recipes to try:
Chocolate Chip Cookie Butter Blondies
- 8×8 inch baking pan
- 142 grams all purpose flour
- 50 grams granulated sugar
- 100 grams light brown sugar
- 1 egg
- ½ tablespoon vanilla extract
- 85 grams unsalted butter room temperature
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 113 grams chocolate chips
- 65 grams cookie butter melted
- 8 biscoff cookies to decorate
- Preheat oven to 350°F/175°C. Grease a 8×8 inch pan and line with parchment paper.
- In a medium bowl whisk the flour and baking powder together.
- 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. Add the sugars, vanilla and salt and combine. Let it cool to room temperature.
- Add the eggs and whisk until combined.
- Pour the butter mixture into a large bowl and add the flour mixture. Stir until just combined – don't overmix it! Add the chocolate chips and fold them in.
- Melt your cookie butter in a microwave in short blasts.
- 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.
- Bake for 22-25 minutes, until the edges are set and the top is golden. When you insert a toothpick, you should still have a few crumbs. We don't want to overbake it!
- Transfer to a wire rack and let it cool completely. Cut into 16 bars.