• 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.