These fudgy and moist Biscoff cookie butter blondies are made in 1 bowl with just 11 simple ingredients! These super gooey Biscoff blondies are made with brown butter, but you can easily make them with regular melted butter if you prefer. This is the ultimate treat for Biscoff lovers!
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 unsalted butter
Add your granulated sugar and light brown sugar and whisk.
Pour the flour in and stir until just combined - don't overmix it! Add the chocolate chips and fold them in.
1 ¼ cup all purpose flour, ¾ cup semi-sweet chocolate chips
Melt your cookie butter in a microwave in short blasts.
¼ cup 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.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Room Temperature: 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. Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt and not Morton Salt, which is a coarse kosher salt. Coarse kosher salt is much too salty for this recipe. Chocolate Chips: feel free to swap out semi-sweet chocolate chips for white chocolate chips. Don't want to brown butter? Use 6.5 tablespoons (92 grams) of butter instead of the stick, melt and let cool slightly. Follow the rest of the instructions in the recipe card!Storage: keep in an airtight container for up to 4 days. You can freeze the bars for up to 3 months. Let them defrost in the fridge overnight before eating.