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.  

Biscoff Cookie Butter Blondies

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 Blondies

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.

Biscoff Cookie Butter Blondies on pan

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 blondies smelled so good right out of the oven and I thought it was my duty to test them out.

Here are some delicious cookie recipes you my like “Toffee, Caramel and White Chocolate Cookies“, “Snickers Snickerdoodle Cookies” and “Chewy White Chocolate and Tart Cherry Cookies“.

Let’s check out the ingredients.

Biscoff Butter Blondie Ingredients

Biscoff cookie butter spread (crunchy or smooth), butter (salted or unsalted), brown sugar, flour, egg, granulated sugar, baking powder, baking soda, vanilla extract and salt; also, parchment paper

TIP – A 9 x 9 inch metal baking pan is used so that the blondies will be thicker and chewier than they would be is 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.

Dry Ingredients:

Add flour to bowl

First, in a medium size bowl add…

Add flour in bowl

…the flour…

Baking Powder in Bowl

…baking powder,

Baking Soda in Bowl

baking soda,

Salt in Bowl

and salt.

Stir Dry Ingredients

Stir (or whisk) the dry ingredients and set aside.

Butter:

Butter in Bowl

In a large microwavable bowl, add the butter.

Melted Butter in Bowl

Cover the bowl with a paper towel and in a microwave, melt the butter (about 30 to 40 seconds depending on how cold the butter is).

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:

Brown Sugar in Bowl

To the melted butter,

Brown Sugar in Bowl

add brown sugar…

Stir Brown Sugar in Bowl

…and stir…

Stir Brown Sugar in bowl

…until the brown sugar is incorporated in the butter.

Add Sugar in Bowl

Next, add granulated sugar and…

Stir Sugar in Bowl

…stir until incorporated.

Eggs and Vanilla:

Beaten Eggs in Bowl

Next, to the sugar and butter mixture,

Add Beaten Eggs in Bowl

add beaten eggs,

Add Vanilla Extract in Bowl

and vanilla.

Beat Egg Mixture in Bowl

Then beat the butter, sugar and egg mixture until it’s smooth.

Mix Together:

Add Flour To Bowl

Next, add a couple large spoonfuls of the flour mixture to the butter mixture.

Beat Blondie Batter in bowl

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.

Blondie Batter in Bowl

Biscoff Cookie Butter in Batter in bowl

add the Biscoff cookie butter to the batter…

Mix Blondie Batter in bowl

…and using a spatula, fold it into the batter creating a “swirl” pattern.

Set aside for a moment.

For the Baking Pan:

Grease Baking Pan with Butter

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).

Parchment Paper on Baking Pan

Cut a piece of parchment paper so that there is enough excess to hang over the left and right side of the pan (these will be “handles” when removing the pan of blondies from the pan after they have cooled).

Press the paper to the inside of the pan and smooth it out over the butter which should assist with keeping the paper attached to the pan.

Batter in the Pan:

Biscoff Blondie Batter in Pan

Add the blondie batter to the pan.

Biscoff Blondie Batter in 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 (about 32 minutes).

Cool:

Remove the pan from the oven on to a baking rack and let the blondies cool completely before cutting them.

Biscoff Cookie Butter Blondies on pan

After the blondies have cooled completely, cut into the desired serving sizes.

Make sure to save an end piece for the chef!

Biscoff Cookie Butter Blondies on plate

Biscoff Cookie Butter Blondies on plate

Time to…

Biscoff Cookie Butter Blondie on plate

…enjoy every bite.

Thank you so much for stopping by CCC!

More Dessert Recipes You May Like:

Blackberry and Lemon Mason Jar Lid Pies

Doughnut Balls with Tart Lemon Glaze

Browned Butter Banana Dessert

Warm Cherry Pie Rolls

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Biscoff Cookie Butter Blondie Recipe

Biscoff Cookie Butter Blondie Recipe

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 40 votes

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup butter (salted or unsalted) melted and slightly cooled
  • 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
  • 3 teaspoons butter (for greasing the pan)

Equipment

  • 9 x 9 inch metal baking pan
  • parchment paper

Instructions

  • Preheat the oven to 350 degrees F.
  • Preparing the Baking Pan - Grease a 9 x 9-inch metal baking pan with butter.
    Cut a piece of parchment paper so that there is enough excess to hang over the left and right side of the pan (these will be "handles" when removing the pan of blondies from the pan after they have cooled).
    Press the paper to the inside of the pan and smooth it out over the butter which should assist with keeping the paper attached to the pan.
    Set aside.
  • For the Batter - In a medium size bowl, add the flour, baking powder, baking soda and salt. Whisk and side aside.
  • In a large bowl, add the melted butter and brown sugar. Stir together until incorporated.
  • To the butter mixture, add granulated sugar and stir until incorporated.
  • To the butter and sugar mixture, add the eggs and vanilla.
  • Beat with a mixer until smooth.
  • 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.
  • Add the Biscoff cookie butter to the batter.
  • Using a spatula, fold it into the batter creating a "swirl" pattern.
  • Adding the Batter to the Prepared Baking Pan - Add the blondie batter to the prepared baking pan.
  • Use a spatula to spread the batter out evenly in the pan.
  • Baking the Blondies - Bake in a preheated oven (350 degrees F.) until the edges of the blondies start to turn golden brown and pull away from the inside edges of the pan (about 32 minutes).
  • Cooling the Blondies - Remove the pan from the oven on to a baking rack and let the blondies cool completely before cutting them.
    After the blondies have cooled completely, cut into the desired serving sizes and serve.

Video

Notes

TIPS:

  1. A 9 x 9-inch metal baking pan is used so that the blondies will be thicker and chewier than they would be is using a 9 x 13 inch baking pan.
  2. 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).