Brown Butter Biscoff Blondies (Printable)

Rich, chewy blondies with nutty brown butter and creamy Biscoff swirl, topped with crunchy cookie pieces.

# What You Need:

→ For the 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

→ For the Biscoff Swirl & Topping

09 - 3/4 cup (180 g) Biscoff cookie butter
10 - 8 Biscoff cookies, roughly chopped

# How To Make It:

01 - Preheat the oven to 350°F. 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 and 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 Tips:

01 -
  • The brown butter creates this incredible nutty depth that makes people think you spent hours developing the flavor
  • Biscoff spread swirling through the batter adds pockets of creamy cookie butter goodness in every bite
  • These come together in under an hour but taste like they came from a fancy bakery
02 -
  • Underbaking slightly is your friend here because these continue cooking as they cool and you want them to stay wonderfully fudgy
  • Room temperature ingredients make a huge difference in how smoothly the batter comes together
  • The brown butter needs those 5 minutes to cool or else you might scramble your eggs when you add them
03 -
  • Sprinkle a pinch of flaky sea salt on top right after baking for that sweet and salty combination
  • Warm a square in the microwave for 15 seconds and serve with vanilla ice cream for the most incredible dessert

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