These Biscoff Cookie Butter Spread blondie brownies are chewy, moist and the best of both worlds, a soft cookie and a thick, rich, light-colored brownie.
The first time I saw Biscoff cookie butter spread was when I was actually looking for peanut butter at the grocery store.
I stumbled across it and before I knew it, a jar of Biscoff cookie butter spread was in my shopping cart.
I couldn’t wait to make recipes with it, and here’s the first one, blondies!
About these Blondie Brownies
Oh my goodness, these Biscoff Cookie Butter blondies are so good.
They’re like eating a cookie that has a chewy middle only the whole blondie has that delicious chewy texture.
And where the blondies are touching the edge of the pan, they taste like crispy sugar.
Extra Blondies for the Chef
Often when I make recipes for this blog, on the first day I’ll take the step-by-step pictures just up to the point where baked goods go in the oven.
Then I stop for the day because the natural light generally won’t be as good by the time the baked goods cool.
But the downside is that I absolutely can’t sample the baked goods until the next day after I take all of the pictures needed for the post.
Uhm well….so here’s the picture I took the next day showing the cut blondies after removing them from the pan.
Maybe I shouldn’t point out that there are only 3 corner pieces left.
And some center pieces may also be missing.
But the blondie brownies smelled so good right out of the oven, and I thought it was my duty to test them out.
Let’s check out the ingredients.
Biscoff cookie butter spread (crunchy or smooth), butter (solid/chilled*,salted or unsalted), brown sugar, flour, egg, granulated sugar, baking powder, baking soda, vanilla extract and salt
*Solid/chilled butter is used in this recipe so that when the butter is warmed in the microwave for 30 to 40 seconds, it gets just warm enough to melt but not get hot.
This should prevent the beaten eggs from curdling when added to the melted butter and sugar mixture.
Equipment – 9 x 9-inch metal baking pan and parchment paper
BAKING TIPS
- For best results, parchment should be used so that the brownies are not only easier to remove from the pan, but the brownies may also bake more evenly.
- A 9 x 9-inch metal baking pan is used so that the blondies will be thicker and chewier than they would be if using a 9 x 13-inch baking pan*
TIP – I always use a metal pan* when making this recipe.
*Although I haven’t tried this out for myself with this recipe, generally, if substituting a 9 x 9 metal pan with a 9 x 9 ovenproof glass baking dish, the cooking temperature should be reduced by 25 degrees F. and the cooking time may be up to 10 minutes less with glass cookware (because glass doesn’t heat up as quickly as a metal pan does, but glass holds the heat longer).
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preheat the oven to 350 degrees F.
For the Baking Pan:
In a 9 x 9-inch metal baking pan, grease all sides with butter (the butter will help with the next step which is to add parchment paper to the inside of the pan).
Cut a piece of parchment paper so that there is enough excess to hang over the sides of the pan (these will be “handles” when removing the pan of blondies from the pan after they have cooled).
Press the paper on the inside of the pan and smooth it out over the butter which should assist with keeping the paper attached to the pan.
In each corner inside of the pan, make creases in the parchment paper and flatten them out so that the paper lays flat against the inside of the pan (so that the parchment paper doesn’t bunch up in the corners).
For best results, parchment should be used so that the brownies are not only easier to remove from the pan, but the brownies may also bake more evenly.
Set the pan aside.
Dry Ingredients:
In a medium size bowl add…
…flour…
…baking powder…
…baking soda…
…and salt.
Stir (or whisk) the dry ingredients and set aside.
Butter:
In a large microwavable bowl, add butter (3/4 cup of solid/chilled butter*).
Cover the bowl with a paper towel and ina microwave, melt the butter* (about 30 to 40 seconds depending on how cold the butter is).
Make sure the butter does not get hot…it just needs to be warm enough to melt.
After melting the butter in the microwave, if there are a few small pieces of unmelted butter left in the dish, just stir until they melt.
*TIP – Solid/chilled butter is used in this recipe so that when the butter is warmed in the microwave for 30 to 40 seconds, it gets just warm enough to melt but not get hot.
This should prevent the beaten eggs from curdling when added to the melted butter and sugar mixture.
Sugar:
To the melted butter,
…add brown sugar…
…and stir until…
…the brown sugar is incorporated in the butter.
Next, add granulated sugar and…
…stir until incorporated.
Eggs and Vanilla:
To the sugar and butter mixture…
…add beaten eggs…
…and vanilla extract.
Then beat the butter, sugar and egg mixture with a hand or stand mixer until it’s smooth.
For the Batter:
Add a couple large spoonfuls of the flour mixture to the butter mixture.
Use the slowest setting on a mixer to mix in the flour.
Then repeat until all of the flour has been added and mixed in to form the batter.
To the batter, add Biscoff cookie butter.
Using a spatula, fold it into the batter creating a “swirl” pattern.
Set aside for a moment.
Batter in the Pan:
Add the blondie batter to the pan.
Use a spatula to spread the batter out evenly in the pan.
Bake:
Bake in a preheated oven (at 350 degrees F.) until the edges of the blondies start to turn golden brown and pull away from the inside edges of the pan (32 minutes or very close to this time).
Cool:
Remove the pan from the oven onto a baking rack and let the blondies cool completely while still in the pan before cutting them.
Cut:
After the blondies have cooled completely, using the parchment paper “handles”, carefully lift the blondies out of the pan and onto a large cutting board.
Keep the blondies on top of the parchment paper for cutting.
Cut the blondies into the desired serving sizes.
Serve:
Serve as finger food or…
…with a fork.
Thank you so much for stopping by CCC!
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Biscoff Cookie Butter Blondie Brownies
These chewy and moist blondies made with delicious Biscoff cookie butter spread are the best of both worlds, a soft cookie and a thick, rich, light-colored brownie.
4.8 from 50 votes
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Yield: 9 Servings (9 to 12 servings depending on size of pieces cut)
Prep: 20 minutes minutes
Cook: 32 minutes minutes
Cooling time: 1 hour hour
Total: 1 hour hour 52 minutes minutes
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup butter (solid/chilled; salted or unsalted)
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs lightly beaten
- 2 teaspoons vanilla extract
- 1/2 cup Biscoff cookie butter spread crunchy or smooth
- 2 teaspoons butter (for greasing the pan)
Equipment
9 x 9 inch metal baking pan
parchment paper
Instructions
Preheat the oven to 350 degrees F.
Prepare the Baking Pan:
Grease the Pan - In the baking pan, grease all sides with butter(the butter will help with the next step which is to add parchment paper to the inside of the pan).
For the Parchment Paper - Cut a piece of parchment paper so that there is enough excess to hang over the sides of the pan (these will be "handles" when removing the cooked and cooled blondies from the pan).
For best results, parchment should be used so that the brownies are not only easier to remove from the pan, but the brownies may also bake more evenly.
Press the paper onto the inside of the pan and smooth it out over the butter which should assist with keeping the paper attached to the pan.
In each corner inside of the pan, make creases in the parchment paper and flatten them out so that the paper lays flat against the inside of the pan(so that the parchment paper doesn't bunch up in the corners).
If there's too much parchment paper hanging off the sides, cut off the excess.Just make sure to leave enough paper hanging over the sides so that it can be used to pull the blondie brownie out of the baking pan.
Set the pan aside.
Dry Ingredients:
In a medium size bowl, add flour, baking powder, baking soda and salt. Whisk together and set aside.
For the Batter:
Butter -In a large microwavable bowl, add thebutter (3/4 cup of solid/chilled butter) *.
*Solid/chilled butter is used in this recipe so that when the butter is warmed in the microwave for 30 to 40 seconds, it gets just warm enough to melt but not get hot.
This should prevent the beaten eggs from curdling when added to the melted butter and sugar mixture.
Cover the bowl with a paper towel and ina microwave,melt the butter*(about 30 to 40 seconds depending on how cold the butter is).
Make sure the butter does not get hot. Just let it get warm long enough for the butter to melt. *
After melting the butter in the microwave, if there are a few small pieces of unmelted butter left in the dish, just stir until they melt.
Sugar- In the large bowl with the melted butter, add brown sugar(make sure the brown sugar is packed in the measuring cup before adding it in the melted butter).Stir together.
To the bowl, add granulated sugar and stir until incorporated.
Eggs and Vanilla- To the butter and sugar mixture, add lightly beaten eggs and vanilla extract. Beat with a hand or stand mixer until smooth.
Add Dry Ingredients- To the butter mixture, add a couple large spoonfuls of the dry ingredients. Use the slowest setting on a mixer to mix in the flour.
Then repeat until all of the flour has been added and mixed in to form the batter.
Biscoff Cookie Butter- To the batter, add Biscoff cookie butter. Using a spatula, fold the cookie butter into the batter creating a “swirl” pattern.
For the Batter in the Pan:
Add the blondie batter to the baking pan. Use a spatula to spread the batter out evenly in the pan.
Bake:
Bake in a preheated oven(at 350 degrees F.)until theedges of the blondies start to turn golden brownandpull away from the inside edges of the pan(32 minutes or very close to that time).
Cool:
Remove the pan from the oven onto a baking rack andlet the blondies cool completely while still in the panbefore cutting them.
Cut:
After the blondies have cooled completely, using the parchment paper "handles", carefully lift the blondies out of the pan and onto a large cutting board.
Keep the blondies on top of the parchment paper for cutting.
Then cut the blondies into the desired number of squares(servings).
Serve:
Serve these blondie brownies as a finger food or with a fork.
Video
Notes
TIPS:
- A 9 x 9-inch metal baking pan is used so that the blondies will be thicker and chewier than they would be if using a 9 x 13-inch baking pan.
- I always use a metal pan when making this recipe. Although I haven't tried this out for myself with this recipe generally, if substituting a 9 x 9-metal pan with a 9 x 9 ovenproof glass baking dish, the cooking temperature should be reduced by 25 degrees F. and the cooking time may be up to 10 minutes less with glass cookware (because glass doesn't heat up as quickly as a metal pan does, but glass holds the heat longer).
- Solid/chilled butter is used in this recipe so that when the butter is warmed in the microwave for 30 to 40 seconds, it gets just warm enough to melt but not get hot.This should prevent the beaten eggs from curdling when added to the melted butter and sugar mixture.
- For best results, parchment should be used so that the brownies are not only easier to remove from the pan, but the brownies may also bake more evenly.
Author: Nancy@CouponClippingCook
Course: Dessert
Cuisine: American
Keyword: Blondies
Variation on this Recipe
Here’s a delicious variation on this blondie recipe with macadamia nuts and white chips “White Chocolate and Macadamia Nut Biscoff Blondie Brownies“.
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