Description
Brown butter Biscoff blondies are rich, chewy bars made with nutty browned butter, spiced Biscoff cookie butter, and dark chocolate chunks ideal for holiday baking, gifting, or indulgent snacking. Easily made gluten-free or lower-sugar.
Ingredients
For the Blondies:
– ½ cup (1 stick / 113g) unsalted butter
– 1 cup (200g) packed brown sugar
– 1 large egg + 1 egg yolk, room temperature
– ½ cup (130g) Biscoff cookie butter (speculoos spread)
– ½ tsp salt
– 1 cup (125g) all-purpose flour
– ½ cup (90g) dark chocolate chips or chopped dark chocolate
Optional Topping:
– 1 cup crushed Biscoff cookies
– Extra chocolate chips for garnish
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
- In a small saucepan, melt butter over medium heat. Continue cooking, swirling often, until golden brown and nutty-smelling (6–10 minutes). Remove from heat and let cool 5–10 minutes.
- In a large bowl, whisk browned butter and brown sugar until smooth.
- Whisk in egg and egg yolk until fully combined.
- Stir in Biscoff cookie butter until blended.
- Add salt and flour; mix just until no dry streaks remain do not overmix.
- Fold in chocolate chips.
- Pour batter into prepared pan and spread evenly.
- (Optional) Sprinkle with crushed Biscoff cookies and extra chocolate chips.
- Bake for 20–25 minutes, until edges are golden and a toothpick inserted comes out with moist crumbs (not wet batter).
- Cool completely in pan for at least 2 hours before lifting out using parchment and slicing into squares.
Notes
– Brown butter deeply it’s the flavor foundation! Don’t rush this step.
– Cool slightly before mixing to avoid cooking the eggs.
– Gluten-free: Use 1:1 certified gluten-free flour blend.
– Lower sugar: Substitute brown sugar with coconut sugar (texture may be slightly denser).
– Biscoff substitute: Use any cookie butter or speculoos spread; peanut butter alters flavor significantly.
– Storage: Keep in an airtight container at room temperature for 3 days, refrigerated for 7 days, or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert / Bar Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: ~160
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg