Brown Butter Biscoff Blondies (Printable)

Chewy blondies with brown butter and Biscoff swirl, topped with cookie pieces.

# What You'll 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 (smooth or crunchy)
10 - 8 Biscoff cookies, roughly chopped

# How to Make It:

01 - Preheat the oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan, melt the butter 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. 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 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 Suggestions:

01 -
  • The brown butter creates this incredible depth of flavor that regular butter just cannot achieve
  • Biscoff swirls through each bite like little ribbons of cookie butter heaven
  • They stay perfectly chewy for days, assuming they last that long in your house
02 -
  • Browning butter moves from perfect to burned in seconds, so have your bowl ready and do not walk away
  • Room temperature ingredients prevent the melted butter from seizing up when you add the eggs
  • Underbaking slightly is your friend here—these continue cooking as they cool and stay deliciously gooey
03 -
  • Use a light-colored saucepan to brown your butter so you can actually see the color change happening
  • Chill your Biscoff swirls for a few minutes before baking to create distinct marbling instead of blending into the batter

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