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Brown Butter Biscoff Blondies

Irresistible Brown Butter Biscoff Blondies in One Bowl

These Brown Butter Biscoff Blondies are quick to make and delightful, with a fudgy texture that satisfies dessert cravings.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 16 slices
Course: Dessert
Cuisine: Belgian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondies
  • 1 cup Unsalted Butter Browned for flavor
  • 1 cup Brown Sugar
  • 1 whole Egg
  • 1 yolk Egg Yolk For richer texture
  • 1 cup Biscoff Cookie Butter Creamy spread
  • 1 pinch Salt To balance sweetness
  • 1 cup All-Purpose Flour Measure accurately
  • 1 cup Chocolate (Chopped or Chips) Semi-sweet or dark chocolate
  • optional Biscoff Cookies For topping

Equipment

  • 8x8 baking dish
  • medium saucepan
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions for Brown Butter Biscoff Blondies
  1. Preheat your oven to 350°F (175°C) and line an 8x8 baking dish with parchment paper.
  2. In a medium saucepan, add the unsalted butter and set over medium heat, stirring constantly for 6-10 minutes until browned.
  3. Transfer browned butter to a mixing bowl, add brown sugar and mix. Add egg and yolk, Biscoff cookie butter, and salt, and stir until combined.
  4. Fold in the all-purpose flour gently, then add chocolate and mix until evenly distributed.
  5. Pour the batter into the prepared baking dish, spreading evenly. Optionally, sprinkle chocolate chunks and crushed Biscoff cookies on top.
  6. Bake for 20-25 minutes until edges are light brown. A toothpick should come out with moist crumbs.
  7. Cool in the dish for 30-45 minutes. Lift out using parchment, slice into squares, and enjoy!

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 5 days. Refrigerate for a firmer texture or freeze for up to 3 months.

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