Description
Delight in these luscious Biscoff Swirled Blondies, combining rich melted butter and cookie butter with a tender brown sugar base, swirled with Biscoff crumbs and topped with more cookie butter for a decadent, chewy treat. Perfect for serving warm or storing for later indulgence.
Ingredients
Blondie Batter
- 1 cup salted butter, melted (226 grams)
- 1/3 cup cookie butter (93 grams)
- 1 and 2/3 cup light brown sugar, packed (366 grams)
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tsp vanilla bean paste
- 2 cups all-purpose flour, spooned & leveled or weighed out (260 grams)
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup Biscoff cookie crumbs (about 6-7 cookies)
Topping
- 1/2 cup cookie butter for topping (140 grams)
- Additional crushed Biscoff cookies for topping
Instructions
- Prep: Line a 9×9-inch baking pan with parchment paper or spray with nonstick cooking spray to prevent sticking. Preheat your oven to 350°F (175°C) so it’s ready when your batter is mixed.
- Make the Blondies: In a large mixing bowl, combine the melted salted butter with 1/3 cup cookie butter, whisking until smooth. Add the packed light brown sugar and whisk again until well incorporated. Next, whisk in the egg, egg yolk, and vanilla bean paste until just combined. In a separate bowl, mix all-purpose flour, cinnamon, salt, baking powder, and Biscoff cookie crumbs. Gradually add these dry ingredients to the wet mixture and gently stir until just combined, being careful not to overmix. Spread the blondie batter evenly into your prepared pan.
- Swirl the Cookie Butter: Dollop the remaining 1/2 cup cookie butter over the batter in several spots. Using a knife, swirl the cookie butter through the batter in gentle circular motions to create a marbled effect. Sprinkle a few more crushed Biscoff cookies on top for extra texture and flavor.
- Bake: Place the pan in your preheated oven and bake for 29-33 minutes. The blondies should have moist crumbs on a toothpick inserted into the center, but no wet batter. The edges will be set and the center will have a slight wobble — avoid overbaking to maintain their chewy texture.
- Cool and Serve: Allow the blondies to cool for 1-2 hours in the pan before cutting into squares. These blondies are delicious warm but can also be stored. Transfer leftovers to an airtight container and keep at room temperature for 3-4 days to maintain freshness.
Notes
- Use room temperature eggs for best mixing and texture.
- Do not overbake; blondies should be slightly underdone in the center to keep moistness.
- Swirling the cookie butter creates a beautiful marbled effect and added flavor — take care when mixing.
- Storing at room temperature in an airtight container helps maintain chewiness.
- For easier cutting, cool completely or chill before slicing into bars.
