If you love Biscoff cookies and their irresistible caramelized flavor, these imple one-bowl method and plenty of texture Brown Butter Biscoff Blondies are for you. They’re thick, chewy, and buttery with rich Biscoff cookie crunch in every bite. The brown butter takes things to the next level—adding a deep, nutty, almost toffee-like flavor that pairs perfectly with the sweetness of the cookies and chocolate chips.
Love Biscoff? Then you should try my Mini Biscoff Cheesecakes. They’re a great make-ahead dessert!
Recipe in a Glance
- Texture: Thick, chewy, and buttery with crisp edges and chunks of cookie crunch.
- Flavor: Rich and caramelized with deep brown butter notes and plenty of Biscoff cookie flavor.
- Ease: One-bowl and beginner-friendly—no mixer needed!
- Time: Ready in under an hour, including prep, baking, and cooling time.
Ingredients & Substitutions
Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.) You can still find the full printable recipe at the end of this post.
REFRIGERATED:
- egg. 3 large eggs (weight is 150g without the shells), at room temperature. They add moisture and structure to the blondies. Bringing them to room temperature helps them incorporate more evenly into the batter.
- butter. 150g (about 10 ½ tablespoons) of unsalted butter, browned and slightly cooled. Brown butter adds a rich, nutty, toffee-like flavor that sets these blondies apart from the rest. After browning the butter, you should end up with about 130g of brown butter.
PANTRY:
- flour. 270g (about 2 cups + 2½ tablespoons). Provides the structure for the blondies. For best results, weigh your flour. If using cups, use the scoop-and-level method.
- baking powder. ¼ teaspoon. Adds just a little lift so the blondies don’t feel too dense.
- salt. ¼ teaspoon of fine sea salt/ table salt. Balances the sweetness and brings out the depth of flavor from the brown butter and sugar.
- sugar. 335g (about 1 ½ cups, packed). Gives these blondies their signature chewy texture and deep caramel-like flavor.
- vanilla extract. 1 teaspoon. Enhances the overall flavor of the blondies—real vanilla extract is best here.
- chocolate chips. 150g (about 1 cup), plus more for topping. Use semi-sweet or dark chocolate for a rich contrast to the sweet blondie base.
- Biscoff cookies (roughly crushed into small chunks). 100g (about 8–10 cookies). Folded into the batter for added crunch and that signature caramelized cookie flavor.
- whole Biscoff cookies. 10 cookies, for topping. Press into the top of the batter before baking for a decorative finish and extra texture.
How To Make Biscoff Blondies Step-by-Step
STEP 1. Brown the butter. Start with 150g (about 10 ½ tablespoons) of unsalted butter in a light-colored saucepan over medium heat. Let it melt completely, then continue cooking—stirring frequently—as it foams and sizzles.
After a few minutes, the milk solids will begin to brown at the bottom of the pan and the butter will smell nutty and caramelized. Once it turns golden brown, immediately remove it from the heat and pour it into a heatproof bowl to stop the cooking.
You should be left with about 130g of brown butter. Let it cool for 5–10 minutes before using. If your butter is less than 130g, just add regular melted butter until you get 130g.
STEP 2. Prep. Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving a slight overhang to easily lift out the blondies later.
STEP 3. Mix the Wet Ingredients. In a large mixing bowl, whisk together the brown butter and light brown sugar until smooth and glossy.
STEP 4. Add the eggs and vanilla extract, and whisk until the mixture is well combined.
STEP 5. Add Dry Ingredients. Sift in the flour, salt, and baking powder.
Switch to a spatula and stir just until the dry ingredients are fully incorporated—don’t overmix.
STEP 6. Fold in the Mix-Ins. Fold in the chocolate chips and crushed Biscoff cookies until evenly distributed throughout the batter.
STEP 7. Assemble the Blondies. Spread the batter evenly into the prepared pan.
STEP 8. Press the whole Biscoff cookies gently into the top and sprinkle over a few extra chocolate chips for a bakery-style finish.
STEP 9. Bake for 25–30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
PRO TIP: Let the blondies cool in the pan for at least 20 minutes before slicing. This helps them set up and gives you cleaner cuts.
Tips for the Best Biscoff Blondies
- Cool the brown butter slightly before mixing with sugar to avoid scrambling the eggs.
- Don’t overbake! Blondies continue to cook as they cool. Pull them out when the center still looks a bit soft.
- Use a sharp knife and clean it between cuts for perfect edges.
- Store in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
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Biscoff Blondies
Ingredients
- 150g (10½ tbsps) unsalted butter
- 335g (about 1½ cups, packed) light brown sugar
- 150g eggs (weight is without shell) about 3 large eggs in North America
- 1 tsp pure vanilla extract
- 270g (2 cups + 2½ tablespoons) all-purpose flour/ plain flour If using cups, use the scoop-and-level method.
- ¼ tsp fine sea salt/ table salt
- ¼ tsp baking powder
- 150g (about 1 cup) chocolate chips/ chocolate chunks plus more for topping
- 100g Biscoff cookies, roughly crushed into small pieces about 8-10 cookies
- 10 pcs whole Biscoff cookies for topping/ decoration
Instructions
- Brown the butter. Start with 150g (about 10 ½ tablespoons) of unsalted butter in a light-colored saucepan over medium heat. Let it melt completely, then continue cooking—stirring frequently—as it foams and sizzles.After a few minutes, the milk solids will begin to brown at the bottom of the pan and the butter will smell nutty and caramelized. Once it turns golden brown, immediately remove it from the heat and pour it into a heatproof bowl to stop the cooking.NOTE: You should be left with about 130g of brown butter. Let it cool for 5–10 minutes before using. If your butter is less than 130g, just add regular melted butter until you get 130g.150g (10½ tbsps) unsalted butter
- Prep. Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving a slight overhang to easily lift out the blondies later.
- Mix the Wet Ingredients. In a large mixing bowl, whisk together the brown butter and light brown sugar until smooth and glossy.335g (about 1½ cups, packed) light brown sugar
- Add the eggs and vanilla extract, and whisk until the mixture is well combined.150g eggs (weight is without shell)1 tsp pure vanilla extract
- Add Dry Ingredients. Sift in the flour, salt, and baking powder. Switch to a spatula and stir just until the dry ingredients are fully incorporated—don’t overmix.270g (2 cups + 2½ tablespoons) all-purpose flour/ plain flour¼ tsp fine sea salt/ table salt¼ tsp baking powder
- Fold in the Mix-Ins. Fold in the chocolate chips and crushed Biscoff cookies until evenly distributed throughout the batter.150g (about 1 cup) chocolate chips/ chocolate chunks100g Biscoff cookies, roughly crushed into small pieces
- Assemble the Blondies. Spread the batter evenly into the prepared pan.
- Press the whole Biscoff cookies gently into the top and sprinkle over a few extra chocolate chips for a bakery-style finish.10 pcs whole Biscoff cookies
- Bake for 25–30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).PRO TIP: Let the blondies cool in the pan for at least 20 minutes before slicing. This helps them set up and gives you cleaner cuts.
