Biscoff Blondies with Brown Butter
These Blondies are loaded with Biscoff and made with brown butter. They’re baked in a 20x20 cm square tin, so it’s a perfect small batch. Great for fall or anytime you need a cozy treat.
These Biscoff Blondies are made with brown butter which makes the whole dessert so delicious! I layered some Biscoff spread in the middle and incorporated some finely crushed Biscoff biscuits in the dough as well. The blondies bake up with a soft, fudgy middle; they’re not dry as long as you don’t overbake them.
They’re perfect for fall, but honestly you can enjoy them any time of the year. The sweetness is balanced nicely, sitting somewhere in the middle. If you love Biscoff then I guarantee you’ll love these Blondies.
If you want more Biscoff inspiration, check out my Biscoff cookie recipe HERE. Both recipes are simple and perfect for cozy baking days. I hope you give this blondie recipe a try.
WHY YOU’LL LOVE THIS RECIPE
🧡 Soft and fudgy in the middle.
🧡 Biscoff spread in the center makes every bite gooey.
🧡 Crushed Biscoff is incorporated in the dough.
🧡 Balanced sweetness, not too overpowering.
🧡 Easy to make in a small batch 20x20 cm tin.
🧡 Perfect for fall but great any season.
Storage tips
• At room temperature: Keep the blondies in an airtight container for up to 2 days. This keeps them soft and fudgy without drying out.
• In the fridge: Store in an airtight container for 3-4 days. The blondies will firm up a bit, so you can warm them slightly in the microwave before serving if you prefer them soft.
• Freezing: You can freeze the baked blondies for up to 1 month. Wrap them tightly in plastic wrap and place them in a freezer safe container. Thaw at room temperature before serving.
Frequently asked questions
1. What size pan should I use?
I use a 20x20 cm (8x8 inch) square cake tin for this recipe.
2. How should I store the blondies?
Check the storage tips above. Room temp, fridge or freezer all work depending on how soon you plan to eat them.
3. Why are my blondies dry?
Overbaking is the main reason. Keep an eye on them and remove them from the oven when a toothpick comes out with a few moist crumbs, not completely clean. Another reason could be that the flour was not measured correctly and too much was added to the dough.
4. Why are my blondies raw in the middle?
They might need a few more minutes in the oven or your pan could be too small. Also make sure your oven is preheated.
5. Can I skip the brown butter?
Yes but reduce the butter by 15–20 grams to avoid making the batter too greasy. Use melted or slightly softened.
6. Can I use regular biscuits instead of Biscoff?
You can but the classic Biscoff flavor is what gives these blondies their signature taste. Digestive biscuits or graham crackers work as substitutes.
7. Why aren’t my blondies fudgy?
Overmixing after adding flour or overbaking can make them cakey. Fold gently and keep an eye on them.
Ingredients you will need for this recipe
Butter: We will brown the butter for this recipe. After browning, make sure to let it cool for about 15 minutes! If you want to use regular butter instead of brown butter, make sure to reduce it by 15-20 grams.
Granulated sugar: You can use all brown sugar if you prefer a deeper flavor.
Dark brown sugar: Light brown sugar works too.
Eggs + egg yolk: No exact substitute for the yolk if you want the same fudgy texture.
Vanilla extract: You can use vanilla bean paste or powder instead.
All purpose flour: Forms the structure of the blondies.
Baking soda + baking powder: Help the blondies rise slightly and stay soft.
Biscoff biscuits, finely crushed: Adds that classic biscoff flavor inside the blondies. Digestive biscuits or graham crackers can be used as a substitute, but the taste will be different.
White chocolate chips: Milk or dark chocolate chips work too.
Extras:
Biscoff spread: Swirled inside and on top for an extra layer of flavor.
Step by step directions with photos
1. Brown the butter: In a saucepan, melt the butter over medium heat. Continue cooking, stirring constantly until it foams and turns golden brown. Once ready, pour into a different bowl and let it slightly cool for about 15 minutes.
2. Preheat the oven to 180•C and line a 20x20 cm square baking tin with parchment paper.
3. In a large bowl mix the brown butter with both sugars until combined.
4. Add the eggs, egg yolk and vanilla extract, then mix until smooth.
5. Add the flour, crushed Biscoff biscuits, baking soda and baking powder. Mix just until combined, don’t overmix.
6. Lastly fold in the chocolate chips.
7. Spread half of the dough evenly into the prepared tin.
8. Scoop a few tablespoons of Biscoff spread on top and gently spread it over the dough.
9. Add the remaining dough on top and press it down evenly.
10. Add a few more spoonfuls of Biscoff spread on top and swirl it around.
11. Bake in the preheated oven for about 25 minutes.
12. Once baked top with a little more Biscoff spread and extra chocolate chips while still warm.
13. Let it cool in the pan for at least 60 minutes before slicing.
Brown Butter Biscoff Blondies
These Blondies are loaded with Biscoff and made with brown butter. They’re baked in a 20x20 cm square tin, so it’s a perfect small batch. Great for fall or anytime you need a cozy treat.
Ingredients
- 215g unsalted butter - 3/4 cup + 3 tablespoons
- 100g granulated sugar - 1/2 cup
- 100g dark brown sugar - 1/2 cup
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- 220g all purpose flour - 1 cup + 3/4 cup
- 1/4 baking soda + 1/4 tsp baking powder
- 100g Biscoff biscuits, finely crushed - 3/4 cup
- 100g white chocolate chips - 2/3 cup
- Biscoff spread, about 8 tablespoons
Instructions
- Brown the butter: In a saucepan, melt the butter over medium heat. Continue cooking, stirring constantly until it foams and turns golden brown. Once ready, pour into a different bowl and let it slightly cool for about 15 minutes.
- Preheat the oven to 180•C and line a 20x20 cm square baking tin with parchment paper.
- In a large bowl mix the brown butter with both sugars until combined.
- Add the eggs, egg yolk and vanilla extract, then mix until smooth.
- Add the flour, crushed Biscoff biscuits, baking soda and baking powder. Mix just until combined, don’t overmix.
- Lastly fold in the chocolate chips.
- Spread half of the dough evenly into the prepared tin.
- Scoop a few tablespoons of Biscoff spread on top and gently spread it over the dough.
- Add the remaining dough on top and press it down evenly.
- Add a few more spoonfuls of Biscoff spread on top and swirl it around.
- Bake in the preheated oven for about 25 minutes.
- Once baked top with a little more Biscoff spread and extra chocolate chips while still warm.
- Let it cool in the pan for at least 60 minutes before slicing.
Nutrition Facts
Calories
521Fat
34 gSat. Fat
17 gCarbs
60 gFiber
1 gNet Carbs
60 gSugar
37 gProtein
6 gSodium
21 mgCholesterol
94 mg
