Chewy Brown Butter Biscoff Blondies - Easy One-Bowl

If you're a fan of chewy blondies, warm spices, and buttery richness, you're in for a treat. These Chewy Brown Butter Biscoff Blondies are a crave-worthy mashup of deep caramelized flavor and sweet, creamy indulgence. Brown butter adds a nutty complexity, Biscoff cookie butter brings spiced cookie magic, and chocolate chips add just the right amount of bitter-sweetness to balance it all out! Perfect for fall baking, get-togethers, or anytime you need a cozy dessert that's just a bit elevated.

If you haven't guessed yet, I'm a big fan of dessert bars. They're easy to cut into different sizes depending on the occasion, simple to serve, and always look impressive even if you're not a Martha-level dessert decorator (which I definitely am not!). I love baking, but my decorating skills are solidly mid-level at best. While brownies will always be the reigning king of bars in my heart, blondies are a very close second. They're incredibly versatile and take on new flavors beautifully.

These blondies, in particular, are one of the easiest baked treats you can make-no mixer, no special equipment, and no complicated steps. Just brown the butter (a quick five-minute step), stir everything together in one bowl, and bake. That's it! The result is golden, gooey-centered Biscoff blondies that taste like they came straight from a bakery case.

When it comes to brownies and blondies, you're usually either on team cakey or team fudgy. I'm team fudgy blondies all the way. I want dense, chewy texture and bold, in-your-face flavor. This recipe delivers exactly that. These bars don't rise very much, but they make up for it with moist, chewy layers and an irresistible variety of textures from crushed speculoos cookies and smooth cookie butter that melts into the batter for maximum flavor in every bite.

Craving more Biscoff recipes and sweet treats? Try my Biscoff Overnight Oats, Fresh Peach Crumble Baked Donuts, Perfect Tender Cherry Almond Scones, or Snickerdoodle Bars with Chai Spice Frosting.

Why You'll Love This Easy Biscoff Blondie Recipe

• Easy One-Bowl Recipe: Minimal cleanup means maximum enjoyment. Everything comes together in one bowl after browning some butter in a pan.
• Rich, Complex Flavor: The brown butter provides a nutty, caramelized base that perfectly complements the cozy, warm spices in Biscoff cookies.
• Perfect chewy texture: Golden edges and soft centers.
• Crowd-pleasing: Biscoff blondies are great for holidays, lunchbox treats, or casual gatherings.
• Customizable: The base recipe is incredibly versatile. Swap the semi-sweet chocolate chips for white or dark chocolate, or add chopped nuts.

Ingredient Highlights

Here's what you'll need to bring these decadent blondies to life:

• Biscoff Cookie Butter: The star of the show! This smooth, spiced spread adds both flavor and moisture. Look for Lotus Biscoff spread in the peanut butter aisle or the international foods section of most grocery stores. Trader Joe's also makes an excellent Speculoos Cookie Butter; two thumbs up, highly recommend. 
• Biscoff Cookies: Crushed cookies add textural contrast and intensify that signature cinnamon-spiced flavor. You'll usually find them in the cookie aisle of larger supermarkets.
• Unsalted Butter: Browning the butter is key. The milk solids caramelize, creating a nutty, toffee-like depth with little golden-brown bits that make these blondies irresistible.
• Brown Sugar: Essential for chewiness and moisture. Its molasses notes complement the cookie butter perfectly. Choose your favorite light or dark brown sugar. Don't swap it for white sugar here. You'll lose the flavor and texture balance.
• Eggs + Egg Yolk: Provide structure, richness, and a fudgier texture.
• Vanilla Extract: Enhances all the other ingredients without overpowering. Pure vanilla extract gives the best flavor, though it can be pricey. A great option is making your own: split 3 vanilla beans and add them to 1 cup of alcohol (vodka for a clean vanilla flavor, bourbon for something deeper and more complex). Store in a sealed jar for 6 months, shaking occasionally. I love Madagascar vanilla beans for their creamy, full-bodied flavor, but Tahitian (floral) and Mexican (smoky, sometimes chocolatey) are also excellent.
• All-Purpose Flour: Just enough to hold everything together without making the blondies tough.
• Baking Powder: Provides a little lift so the bars don't turn out too dense.
• Salt:  Balances sweetness and enhances flavor. In addition to the kosher salt in the blondie batter, I like to finish these blondies with a light sprinkle of flaky sea salt for crunch and more salty contrast.
• Chocolate Chips: I use semi-sweet chocolate chips here. White chocolate chips were my first test, but they made the bars overly sweet. The slight bitterness of semi-sweet chocolate chips is a better match for the caramelized brown butter and spiced cookie butter.

See the recipe card below for quantities.

Step-by-Step Instructions for Biscoff Blondies

1. Step 1: Prepare Your Pan and Oven: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment with butter or baking spray.

2. Step 2: Brown the Butter: In a light-colored saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until it foams and turns golden brown and smells nutty, about 5-7 minutes. You'll see golden-brown bits at the bottom and hear gentle sizzling. Pour into a large mixing bowl and let cool for 5 minutes.

Tips for Biscoff Blondie Success

• Don't skip browning the butter. It's the key step that elevates these blondies. Watch closely as it cooks, and remove the pan from the heat as soon as the butter turns golden and smells nutty and fragrant.
• Slight underbake = gooey center. Take the blondies out when the edges are golden but the center still looks soft. They will continue to cook from the residual heat.
• Cool completely: Resist the urge to cut into them while warm. Letting them rest ensures clean slices and the perfect chewy texture.
• Line your pan: Use parchment for easy lift-out. It makes clean-up and cutting way easier.
• Room temperature ingredients: Allow the egg to come to room temperature for smoother mixing and better texture.
• Measure flour correctly: A kitchen scale is the most accurate tool to measure flour. If you don't have one, fluff the flour, spoon it into the measuring cup, and level it off. Too much flour can make blondies dense and tough.
• Chunky cookie pieces: Break the Biscoff cookies into small pieces instead of crushing them into a powder. You want distinct cookie bits in every bite.

Substitutions and Variations

• Biscoff Butter Swap: Try Nutella, peanut butter, or almond butter for different flavor profiles.
• Chocolate Chips: Swap semi-sweet chocolate for white, dark, milk, or butterscotch chips.
• Add-ins: Fold in chopped pecans, walnuts, dried cranberries, or mini marshmallows for extra texture and flavor.
• Cookie Variations: Use gingersnaps, graham crackers, or vanilla wafers instead of Biscoff cookies.
• Spice It Up: Add a pinch of cinnamon, cardamom, or pumpkin pie spice to enhance the warm spice profile.

Diet Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture will be nearly identical.
• Dairy-Free: Substitute vegan butter for regular butter and use dairy-free chocolate chips
• Egg-Free: Substitute 2 flax eggs (2 tablespoon ground flax + 6 tablespoon water); the texture will be slightly different. Or use a commercial egg replacer.
• Vegan: Use both dairy-free and egg-free modifications above. Be sure your sugar is vegan, too.
• Protein: Add 2 tablespoons of vanilla protein powder, reducing flour by 2 tablespoons to compensate.

Equipment Needed

• 8x8-inch baking pan: The perfect size for thick, chewy blondies. Glass or metal both work well.
• Saucepan: For browning butter.  Using a lighter colored saucepan makes it easier to see the butter browning if you are new to the technique.
• Large mixing bowl: You'll need room to fold in all the ingredients without making a mess.
• Whisk: For combining wet ingredients smoothly.
• Wooden spoon or rubber spatula: For folding in dry ingredients without overmixing.
• Sharp knife: For clean cuts through the cooled blondies.
• Measuring cups and spoons: Accurate measurements ensure consistent results every time.
• Parchment paper (optional but recommended): Essential for easy removal and clean cuts.
• Kitchen scale (optional but recommended):  To accurately weigh all-purpose flour.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 4 days.
• Refrigerator: Keep refrigerated for up to 1 week in an airtight container. Bring to room temperature before serving for the best texture.
• Freezer: Freeze individual squares in a zip-top bag for up to 2 months. Thaw at room temperature or microwave for 10-15 seconds.

Serving Suggestions

• Serve warm with a scoop of vanilla bean ice cream and a drizzle of caramel sauce.
• Drizzle with melted Biscoff butter, white chocolate, or a dusting of powdered sugar.
• Pair with a hot cup of coffee or chai for the ultimate cozy moment.
• Cut into bite-sized pieces for a dessert board or party platter.
• Wrap individual squares in cellophane bags with ribbon for perfect homemade gifts.

FAQs - Brown Butter Biscoff Blondies

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