Biscoff Blondies
These Biscoff blondies are rich, chewy, packed with caramelized cookie butter flavor, and ready to be your next favorite treat.
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Love brown butter desserts? Check out Malted Miso Rice Krispies.
Ingredients and Substitutions
• Cookie butter: A creamy European spread made from caramelized speculoos cookies. I use Biscoff.
• Biscoff cookies: Broken/crushed cookies go on top for a little visual splendor and crispy texture. If you don’t have any, don’t sweat it.
• Brown butter: This really adds that extra nutty, toasty umami flavor. It’s worth the extra step. But if you just can’t even, melted butter is fine too.
How Should I Store Biscoff Blondies?
Leftovers can be stored in an airtight container at room temperature for up to 5 days.
To freeze, place on a parchment-lined sheet pan and freeze until solid. Transfer to an airtight container (or wrap each portion individually) and freeze up to 3 months.
To defrost, let them thaw out at room temperature.
Tips for Success
Ingredients
Method
- Add the butter to a small saucepan over medium heat. Cook, stirring occasionally, until milk solids turn brown and toasty, about 5 minutes.
- Pour the butter into a large bowl and let cool to room temperature, about 30 minutes.
- Meanwhile, preheat oven to 350 F (175 C). Spray an 8-inch square baking pan with nonstick spray and line the bottom with enough parchment paper that it goes up two sides.
- To the cooled brown butter, add the brown sugar, Biscoff spread, and salt. Stir to combine. Whisk in the eggs and vanilla. Fold in the flour.
- Dollop and spread the batter into the prepared pan. Press the cookies into the top (see Note 1).
- Bake until set and edges are golden brown, 25 to 30 minutes. A few sticky crumbs are okay but not wet batter.
- Transfer pan to a rack and cool completely. Cover with foil and let it firm up for at least 2 hours and up to overnight.
- Using the parchment, lift the cooled blondie from the pan. Slice into 16 portions.
- Microwave the remaining 2 tablespoons (39g) Biscoff until loose and pourable, about 15 to 30 seconds. Drizzle over the blondies.
Made these for a summer gathering and they were a huge hit! The few that were left were especially good with coffee the next morning. I used Cookie Butter and Speculoos Cookies from Trader Joe’s.
I’m so glad you enjoyed them!