Biscoff Blondies

sixteen cut blondie squares with one turned on its side with gooey biscoff spread.

5 from 2 votes

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These Biscoff blondies combine a cinnamon-scented cookie base with a rich, gooey swirl of Lotus Biscoff cookie spread. So simple, you can make these easy Biscoff blondie cookie bars any day of the week.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: Unspecified

Servings:

Calories: 276kcal

Author: Joanne Stekler

Equipment

1 Mixer optional
1 9 inch square baking pan

Ingredients

1 cup (2 sticks or 227 grams or 8 ounces) unsalted butter plus more for greasing the pan
2 cups (250 grams or 8.8 ounces) bleached, all-purpose flour
1 teaspoon cinnamon
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup (192 grams or 6.6 ounces) dark brown sugar
¼ cup (50 grams or 1.8 ounces) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup Lotus Biscoff cookie butter

Instructions

Heat your oven to 350°F.
Brown the butter in a small saucepan over medium-low heat until it starts to darken and the "popping" sound stops. Remove the pan from the heat.
1 cup (2 sticks or 227 grams or 8 ounces) unsalted butter
Butter a 9 inch square pan or line the pan with parchment paper and lightly butter the paper.
Sift or whisk the flour, cinnamon, salt, and baking powder, and baking soda into a medium sized bowl.
2 cups (250 grams or 8.8 ounces) bleached, all-purpose flour, 1 teaspoon salt, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon
Add the sugars to a mixing bowl, add the brown butter without scraping any burnt bits at the bottom of the pan, and beat until combined. Let cool slightly if needed to avoid scrambling the eggs.
1 cup (192 grams or 6.6 ounces) dark brown sugar, ¼ cup (50 grams or 1.8 ounces) granulated sugar
Beat in the eggs and vanilla for one minute, one at a time, scraping down the side of the bowl as necessary.
2 large eggs, 1 teaspoon vanilla extract
Mix in the dry ingredients just until uniform, then transfer the batter to the pan.
Dollop the Biscoff on top of the batter. Then use a knife to spread and swirl the Biscoff into the batter, being careful not to go to the bottom of the pan.
½ cup Lotus Biscoff cookie butter
Bake for 30 to 35 minutes, until a toothpick inserted into the Biscoff blondies comes out clean and the blondies are just slightly firm to the touch.
If you used parchment paper, let the blondies cool in the pan for 10 minutes, then use the parchment to remove the Biscoff blondies to a rack.
Store at room temperature for 1 to 2 weeks. If they last that long.

Notes

Lining the baking pan with greased parchment makes it easier to cut the Biscoff blondies without damaging your pan.

The secret to brown butter is to cook it slowly over medium-low heat. As the butter starts to pop, swirl the pan to prevent the butter from burning until you start to see light brown bits.

Don't worry about making your Biscoff swirl look perfect. It's better to have imperfectly swirled blondies than to over-mix the Biscoff into the blondie base.

Nutrition