It’s fair to say I have a little bit of an obsession with Biscoff. It’s just so damn good! This cookie butter is the perfect substitute for nut-free households like mine – it’s great in recipes in place of Nutella or peanut butter like these blondies. And, just like both of those spreads, it’s also perfect eaten by the spoonful!
How these Biscoff Blondies Came About
For this recipe, I set out to mimic the good old fashioned peanut butter blondie, but hold the peanut butter. Biscoff Cookie Butter has the same consistency as peanut butter, so it works really well here and it even comes in creamy or crunchy, just like PB! And, these Biscoff Blondies do not disappoint. They are chewy with just enough crunch for textural variety and the flavor is a little sweet, a little cinnamon, and a lotta delicious.
Testing out Blondie Recipes
I spent quite a fair amount of time (and Biscoff) figuring out how to bake up the perfect cookie butter blondie. The first couple of recipes I tried completely collapsed in the middle after baking (my kids and husband still liked the flavors, so I kept on plugging away!). This recipe holds up really well in the middle and achieved that crisp-on-the-edges-yet-chewy-in-the-center perfection I was after. Baking these bars in an 8×8 inch glass baking pan proved to be key, as the blondies came out thick and chewy, but not too dense or cakey.
Blondie Baking Tips
In addition to using an 8×8 inch glass baking dish for this recipe, I highly recommend buttering and flouring your pan on the bottom and all sides really well. To do this, take a pat of room temperature butter (if you’ve ever tried to spread cold butter, you’ll understand why room temp butter is so important!) and with a paper towel or your clean fingers, spread it around the bottom and sides of the baking dish, being sure to completely cover in a thin, even layer of butter, especially the corners. Next, take a teaspoon of all-purpose flour and sprinkle it around the baking dish. Holding the dish over the sink, tap the sides of the pan while turning the pan to cover the butter completely with flour. Turn the dish upside down and tap out any excess flour.
Another tip for this blondie recipe is to be sure you do not overbake them. Bake them just until a toothpick inserted into the center comes out clean (aka, no raw batter sticking to it), but still looks greasy. Let the blondies cool, then cut them, and you’ll have the perfect consistency.
For another delicious Biscoff recipe, check out my recipe for Biscoff White Chocolate Saltine Toffee. And, given my obsession with this stuff, I’m sure future cookie butter recipes are forthcoming!Print
Biscoff cookie butter is the perfect substitute for nut-free households like mine – it’s great in recipes in place of Nutella or peanut butter, such as this easy and delicious blondie recipe.
8–10 Biscoff cookies
½ cup (1 stick) plus 3 tablespoons unsalted butter, divided, plus more for pan
1¼ cups all-purpose flour, plus more for pan
¾ teaspoon baking powder
1 teaspoon kosher salt
2 large eggs
2 teaspoons vanilla extract
¾ cup plus 3 tablespoons Biscoff Cookie Butter, creamy or crunchy, divided
1½ cups plus 2 tablespoons brown sugar, divided
Prep: Place a rack in center of oven and preheat to 350°F. Place Biscoff cookies in large ziplock bag, seal, and carefully crush with a rolling pin. Set aside. Butter bottom and sides of an 8×8″ glass or metal baking dish. Sprinkle baking dish with a light dusting of flour, then invert and tap out excess flour. Set aside
Prepare Blondie Batter: Melt ½ cup (1 stick) butter over medium-low heat in medium saucepan. Set aside and allow to cool, about 15 minutes. Once butter has cooled, add 2 eggs, 2 teaspoons vanilla, ¾ cup Biscoff Cookie Butter, and 1½ cups brown sugar and whisk until smooth. In a separate bowl, whisk together 1¼ cups flour, ¾ teaspoon baking powder, and 1 teaspoon salt. Add dry ingredients to butter and Biscoff mixture and stir with a rubber spatula until flour disappears, then fold in half of the crushed Biscoff cookies. Scrape batter into prepared baking dish and use spatula to work batter into corners
Make Biscoff topping: Melt remaining 3 tablespoons butter, 3 tablespoons Biscoff Cookie Butter, and 2 tablespoons brown sugar in saucepan over low heat, stirring until smooth. Using the back of a spoon, create deep divots all across top of blondie batter. Pour mixture from saucepan into divots, letting it spill out and across surface of the blondie batter. Sprinkle remaining half of crushed Biscoff cookies over the top
Bake: Bake blondies until a toothpick tester inserted into the center comes out greasy but clean, 30–35 minutes. Let cool, then cut blondies into squares. Top blondies with ice cream and sprinkle with more crushed cookies
You can use creamy or crunchy Biscoff cookie butter for this recipe
Blondies will keep at room temperature in container with a tight fitting lid for up to a week. These can also be stored in the freezer for up to 3 months. I would recommend cutting them into squares and freezing them individually
Recipe adapted from Bon Appetit
- Category: Blondies, Brownies
- Method: Bake
Keywords: blondies, brownies, biscoff, nut free, bars