Soft, chewy, fudgy, and bursting with flavor, these Brown Butter Biscoff Blondies are filled with chocolate, Biscoff, and brown butter.
Ever since making my Brown Butter Chocolate Chunk Blondies, I've been wanting to come up with different variations, so born were these Brown Butter Chocolate Chunk Biscoff Blondies! They're made with browned butter, biscoff spread, chocolate chunks, and topped with more chocolate pieces and biscoff cookies. They have a chewy and fudgy texture, and the cookies give a nice crunch.
What is Biscoff?
Lotus Biscoff cookies are crunchy cookies with caramel-like flavor. They contain warm spices like cinnamon and are made with brown sugar for deeper flavors. Biscoff spread is made of crushed biscoff (speculoos) cookies and has the consistency and texture of peanut butter, but tastes like biscoff cookies. It's delicious, with cozy and warm notes of caramel, and it goes perfectly in this Blondies recipe.
Why You'll Love This Recipe
- Gooey & Chewy: The Chocolate Blondies are filled with pools of melted chocolate and they have a fudgy-like texture similar to a brownie!
- Not Overly Sweet: Only using brown sugar and no granulated sugar gives a chewy texture, but without too much sweetness.
- Quick & Easy: Aside from the brown butter, this entire recipe is made in one bowl, and bakes up in less than 25 minutes!
- No leavenings: This recipe uses no baking powder or baking soda, and because of that, we achieve more chewy goodness without the cake-like blondies you'll find in other recipes
Ingredients You'll Need
This recipe uses basic blondie ingredients, but together with the right measurements they make the perfect Biscoff blondie recipe.
- Butter: For this recipe, I use brown butter, which is melting the butter, than continuing to cook it to brown. This gives the blondies a rich and nutty flavor.
- Brown sugar: This recipe uses all brown sugar, which cuts down on the sweetness a little, but it also gives the blondies more of a chew.
- Eggs: I use one whole egg and one egg yolk.
- Biscoff spread: Cookie butter can be found in just about any grocery store. You can buy the Biscoff brand, or just any cookie butter brand. Trader Joe's has a really good one.
- Salt: balances out the sweetness and adds more flavor.
- Flour: All purpose flour works best with this recipe.
- Chocolate: I use 70% dark lindt chopped chocolate for this recipe. It's pretty interchangeable with semi-sweet chocolate. Feel free to use any brand, even chocolate chips.
- Biscoff Cookies: Topping the blondies with biscoff cookies right before baking gives them such a delicious crunch, with added biscoff flavor.
See recipe card for quantities.
How to Make Brown Butter Biscoff Blondies
Steps to Make Brown Butter
- Melt butter in a medium sauce pan on medium heat.
- Stir the butter to make sure it melts evenly.
- Once the butter is completely melted, it will start to foam up.
- Continue stirring the butter.
- As it cooks, it will start to change into a deeper color.
- This could take 6-8 minutes.
- You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan.
- Continue stirring and remove from the heat and pour into a heat-proof bowl and let cool slightly before continuing with recipe.
- The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.
Steps to make Blondies
Prep: Line an 8x8 baking pan with parchment paper (this is to prevent the blondies from sticking) and preheat the oven to 350 degrees F.
Mix the Batter: In a medium bowl, add cooled butter and sugar and mix using a spatula until combined. Add the egg, yolk, and mix until combined. Then add the biscoff spread and mix. Add the salt and flour and mix until incorporated. Lastly, add the chocolate and mix until completely combined.
Bake the Blondies: Pour the batter into the prepared baking pan and add chopped chocolate and biscoff cookies (optional) and bake for 20-25 minutes. You'll see the sides get a little light brown and the middle will have puffed up some. A toothpick inserted in the center should come out clean. Don't over bake.
Try to stick to the recipe as much as possible.
- Biscoff: You can leave off the biscoff cookies before baking if you want. You can also add drizzled biscoff to the Brown Butter Biscoff Blondies when they're done baking.
- Chocolate: You can switch up the chocolate and use all chopped chocolate or all chocolate chips. You can even use a mixture of chocolate like milk and dark. Try not to make it 100% dark chocolate, though, because that will cut down a lot on the sweetness.
Variations to Try
These Brown Butter Biscoff Blondies are delicious as is, but if you'd like to jazz them up some more, you can add any kind of mix ins like nuts or chocolate candies. Experiment and see what you like!
How to Store Blondies
Once baked up, they will do quite well at room temperature. Store them in an airtight container for 4-5 days.
Measure Flour Correctly: As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Don't burn the brown butter: Once the brown butter starts to pop, foam, and form specs at the bottom of the pan, remove it. Otherwise you could burn it and it will end up tasting bitter.
Don't over mix: Using a spatula instead of a hand mixer reduces the chances of overmixing, but once your ingredients come together, stop mixing.
Don't over bake: Start checking the blondies at 20 minutes to ensure you don't over bake. You want to make sure you end up with chewy and gooey centers!
Frequently Asked Questions (FAQs)
Brown butter instead of regular or melted butter creates a deep and nutty flavor that gives off notes of caramel.
To achieve a gooey blondie, this recipe uses an extra egg yolk, brown butter, chocolate chunks, and no leavening agents (to avoid cakey texture).
Other Recipes You Might Like
- Brown Butter Chocolate Chunk Blondies
- Brown Butter Pecan Chocolate Chip Cookies
- Espresso Brownies with Espresso Cream Cheese Frosting
- Double Chocolate Brownies
- Biscoff Tiramisu
Brown Butter Biscoff Blondies
- 1 8x8 square baking pan
- 10 tablespoon (140g) unsalted butter see notes
- 1 cup (200g) brown sugar packed
- 1 egg + 1 egg yolk room temperature
- ⅓ cup (95g) Biscoff spread
- ½ teaspoon salt
- 1¼ cup (150g) all purpose flour
- 3.5 oz (100g) chocolate, chopped (chips works too) Use 60-70% dark chocolate (or semi-sweet chips)
- Biscoff cookies for the top
- Preheat oven to 350° F.
- Line an 8x8 baking dish with parchment paper and set aside.
For the Brown Butter
- Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes. You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.
- Once butter is browned, pour it into a heat proof bowl and set it aside to cool for about 5 or 10 minutes.
For the Biscoff Blondies
- Mix the batter: In a medium bowl, add cooled butter and sugar and mix using a spatula until combined. Add the egg, yolk, and mix until combined. Add the biscoff spread and mix. Then, add the salt and the flour and mix until incorporated. Lastly, add the chocolate and mix until completely combined.
- Bake the Blondies: Pour the batter into the prepared baking pan, top with pieces of chopped chocolate and biscoff cookies and bake for 20-25 minutes (mine baked for about 23 minutes). You'll see the sides get a little light brown and the middle will have puffed up some. A toothpick inserted in the center should come out clean. Don't overbake.
- Remove from oven and allow to cool completely before slicing, preferably a couple hours. The blondies are gooey and need time to set a little.
- Once butter is browned, it should measure out to about 110-115 grams.