Print

Brown Butter Biscoff Blondies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 6 reviews

These Brown Butter Biscoff Blondies are rich, gooey, and loaded with the warm, nutty flavor of browned butter combined with the unique taste of Biscoff cookie butter. Topped with chopped chocolate and Biscoff cookies, these blondies make a decadent treat perfect for dessert or special occasions.

Ingredients

Brown Butter

  • 10 tablespoons (140 g) unsalted butter

Batter

  • 1 cup (200 g) brown sugar, packed
  • 1 egg + 1 egg yolk, room temperature
  • ⅓ cup (95 g) Biscoff cookie butter
  • ½ teaspoon salt
  • 1¼ cup (150 g) all purpose flour
  • 3.5 oz (100 g) chocolate, chopped (60-70% dark chocolate or semi-sweet chips)

Topping

  • Biscoff cookies, broken into pieces, for the top

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper and set aside for the blondie batter.
  2. Brown the Butter: In a medium saucepan over medium heat, melt 10 tablespoons (140 g) of unsalted butter. Stir frequently to ensure even melting. The butter will begin to foam and then gradually brown, changing to a deeper golden color and releasing a nutty aroma with brown specs forming at the bottom. This browning process typically takes 6-8 minutes, but should not exceed 10 minutes. Once browned, pour the butter into a heatproof bowl and let it cool for 5-10 minutes.
  3. Mix the Batter: In a medium bowl, combine the cooled browned butter and 1 cup (200 g) brown sugar. Mix well using a spatula until combined. Add in 1 whole egg plus 1 egg yolk (both at room temperature) and mix until incorporated. Stir in ⅓ cup (95 g) Biscoff cookie butter until fully blended. Add ½ teaspoon salt and 1¼ cup (150 g) all-purpose flour, mixing until just combined. Fold in 3.5 oz (100 g) chopped chocolate or chocolate chips until evenly distributed throughout the batter.
  4. Assemble and Bake: Pour the batter evenly into the prepared 8×8 baking pan. Top the batter with additional chopped chocolate pieces and broken Biscoff cookies as desired. Bake in the preheated oven for 20-25 minutes (approximately 23 minutes is ideal). The edges will turn light brown and the center will puff up. Check doneness by inserting a toothpick into the center; it should come out clean. Avoid overbaking to maintain gooey texture.
  5. Cool and Serve: Remove the blondies from the oven and allow them to cool completely in the pan. Cooling for a couple of hours is recommended to let the blondies set and achieve the perfect gooey consistency before slicing and serving.

Notes

  • When browning butter, it should yield approximately 110-115 grams once fully browned and cooled.
  • Room temperature eggs help in better mixing and creating a smooth batter.
  • Do not overbake the blondies to maintain a moist and gooey texture.
  • Using parchment paper makes it easier to lift the blondies from the pan for slicing.

Find it online: https://flavorspath.com/brown-butter-biscoff-blondies-recipe/