Biscoff Blondies
These Brown Butter Biscoff Blondies are thick, chewy, and loaded with deep caramel flavor from nutty brown butter and crunchy Biscoff cookies. It’s a one-bowl, no-fuss recipe that delivers bakery-style results in under an hour.On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://thebakeologie.com/brown-butter-biscoff-blondies/
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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 flour, ¼ tsp fine sea salt/ table salt, ¼ 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 chunks, 100g 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.
Servings: 16 slices
