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Brown Butter Biscoff Blondies Recipe
Ash Tyrrell

Brown Butter Biscoff Blondies Recipe

I recently made these Brown Butter Biscoff Blondies, and wow—they are incredible! From the moment I melted the butter, I knew this recipe was going to be special. The nutty aroma of brown butter combined with the cozy sweetness of Biscoff spread is pure magic. Each bite is chewy, fudgy, and packed with rich flavor
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • Butter: 1/2 cup browned to deepen flavor. Brown butter adds a nutty richness you won’t get with regular melted butter.
  • Brown sugar: 1 cup packed. Using only brown sugar gives these blondies a chewy texture and caramel notes.
  • Eggs: 1 whole egg plus 1 egg yolk. Eggs provide structure while keeping the blondies soft.
  • Biscoff spread: 1/2 cup. This cookie butter adds a warm caramel-like flavor.
  • Salt: 1/2 teaspoon balances sweetness and enhances all flavors.
  • All-purpose flour: 3/4 cup. Stick to all-purpose for the ideal texture—not too cakey not too dense.
  • Chocolate chunks: 1/2 cup. I prefer 70% dark chocolate but semi-sweet or milk works too.
  • Lotus Biscoff cookies: Optional topping. Adds a satisfying crunch and extra cookie flavor

Method
 

  1. Melt the butter in a medium saucepan over medium heat. Stir frequently to prevent burning. Once it foams and turns golden brown with nutty aromas, remove it from heat.
  2. Pour the slightly cooled brown butter into a mixing bowl. Add brown sugar and stir until fully combined for a chewy, caramel-like base.
  3. Mix in one whole egg and one yolk until the batter is smooth and glossy. This keeps the blondies tender and fudgy.
  4. Add the Biscoff spread and fold it in gently. The cookie butter creates rich, molten pockets of flavor throughout the blondies.
  5. Sprinkle in the salt and flour, then stir until just combined. Avoid overmixing to maintain a soft, chewy texture.
  6. Fold in the chocolate chunks evenly. These melt slightly during baking, giving gooey chocolate bites.
  7. Pour the batter into a greased pan, optionally top with Biscoff cookies, and bake at 350°F (175°C) for 25 minutes. Let cool before cutting into squares.

Notes

  • I always toast the pan slightly for extra crisp edges.
  • Letting the blondies cool fully makes cutting cleaner.
  • I sprinkle a pinch of flaky sea salt on top before baking for a flavor boost.
  • For gooier bites, I underbake by 1-2 minutes.