Biscoff Cookie Butter Blondie Brownies
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.
Before I knew it, a jar of Biscoff cookie butter spread was in my shopping cart.
And here’s the first recipe I made with it…blondies!
About these Blondie Brownies
These blondies taste rich and aren’t overly sweet.
The texture of these blondie brownies is like eating a cookie that has a chewy middle, only the whole blondie has that delicious chewy texture.
And where the blondies touched the edge of the pan when baked, they taste like crispy sugar.
These Biscoff cookie butter blondies smell so good right out of the oven…and taste even better.
Let’s check out the ingredients.
Biscoff cookie butter spread (smooth), butter (solid/chilled, salted), brown sugar (light), flour, egg, granulated sugar, baking powder, baking soda, vanilla extract and salt
Equipment – 9 x 9-inch metal baking pan and parchment paper
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preparation
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).
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 in a 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 combined.
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.
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.
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Biscoff Cookie Butter Blondie Brownies
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)
- 1 cup (packed) light brown sugar
- 1/2 cup granulated sugar
- 2 eggs lightly beaten
- 2 teaspoons vanilla extract
- 1/2 cup Biscoff cookie butter spread smooth
- 2 teaspoons butter (for greasing the pan)
Equipment
- 9 x 9 inch metal baking pan
- parchment paper
Instructions
Preparation
- Preheat the oven to 350 degrees F.
Baking Pan:
- Grease the Pan – Grease all sides inside of the pan with butter (the butter will help with the next step which is to add parchment paper to the inside of the pan).
- 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).
- 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.
Batter
- Butter – In a large microwavable bowl, add the butter (3/4 cup of solid/chilled butter).
- Cover the bowl with a paper towel and in a microwave, just barely melt the butter (about 30 to 40 seconds depending on how cold the butter is).
- 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 combined.
- 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.
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 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 that 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.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.
Brownies
More brownie recipes you may like:
White Chocolate and Macadamia Nut Biscoff Blondie Brownies
Chocolate Chip, Malted Milk and Pecan Fudge Brownies
Cherry Cheesecake Swirl Brownies
Butterfinger Brownies with Chocolate Frosting
Cookie Recipes
Easy cookie recipes; “Toffee, Caramel and White Chocolate Cookies“, “Snickers Snickerdoodle Cookies” and “Chewy White Chocolate and Tart Cherry Cookies“.
Comfort Food Recipes
Popular comfort food recipes:
Candied Yams (Sweet Potatoes) with Pecans and Marshmallows
Baked Herb and Parmesan Potato Slices
Would I need to increase the double the recipe to bake this in a 9 x 13 pan?
Hi Kayla, I’ve only made this recipe in a 9 x 9-inch baking pan but if I were to test it out in a 9 x 13-inch baking pan, I’d start by figuring out how much more “area” the larger pan had. For example: the 9 x 9-inch pan is 81 square-inches (9 times 9); and the 9 x 13-inch pan is 117 square-inches (9 times 13). To convert the recipe from the smaller pan to the larger pan, I’d divide the area of the larger pan by the smaller pan (117 divided by 81) which equals 1.44. Next, I’d multiply each ingredient in the recipe by 1.44 to determine the total amount of ingredients to use for the larger pan. Since this recipe works out nicely in the smaller pan, I wouldn’t do any rounding when converting the amounts for the larger pan. Another consideration may be the baking time. An option is to start out with the same baking time and use a toothpick to test the doneness of the brownies. If they aren’t close to being done in the larger pan, I’d also test for the optimal baking time that would give the blondies the same texture as when they’re baked in the smaller pan.
Also had an issue with the center being gooey. I followed the recipe to the t but didn’t have parchment paper. Could that be the problem maybe?
Hi Alicia, I’m so sorry the center of your brownies were gooey. Since you followed the recipe to a t, and the only thing different was that you didn’t use parchment paper, I’m curious if that could be the issue. Since parchment paper has been known to prevent overbrowning and may help with baking the item more evenly, you may have a good point…possibly, since parchment paper wasn’t used, the edges of the brownies may have cooked at a faster rate than the middle. And the middle of the brownies just couldn’t “catch up” in the baking process. Thank you so much for your comment and asking this question because now I’m going to test this theory out. I’m going to make these brownies without the parchment paper and see what happens and then I’ll update this comment. I just updated the recipe to include a recommendation to be sure to use parchment paper. Thank you again!
Hi! I’m looking forwards to making this recipe.
Please explain the reasoning behind having cold butter (instead of room temperature butter) that’s going to be melted.
Thanks for your help.
Hi Mary, thank you for asking this question! The reason the recipe calls for chilled butter is so that when it’s briefly warmed in the microwave, it will just get warm enough to melt and not get hot. This should prevent the beaten eggs from curdling when they’re added to the butter/sugar mixture. I just added this explanation in the post instructions and recipe in case anyone else has this question. Thank you again!
Hi Nancy. This recipe looks delicious! I am eager to make it. Just wanted to confirm if it’s 3/4 cup of cold butter that is then melted, or if it’s 3/4 cup of already melted butter? This may be the reason why some people found that it was runny.
Thanks!
Hi Sherry, great question, thank you for asking it. It’s 3/4’s cup of solid butter that is then melted. I also updated the instructions in the post and recipe card so it’s clear that the butter is solid/chilled and then melted. Thank you so much again!
Haven’t tasted them yet. We are going on an hour of baking and the center is still runny. Not sure why this is happening. Hoping we can taste them soon.
Hi Christen, I’m sorry that the brownies aren’t baking correctly for you. The baking time should be about 35 minutes. Is it possible that more than 3/4’s cup butter was added to the batter? Or, did the oven fully preheat before putting the brownies in the oven? Hopefully the blondies ended up baking enough for you to enjoy them.
I’m having the same issue. Followed the recipe exactly and they’ve fluffed up to the top edges of the pan but we’re still baking an hour later with a jiggly center. I came back to check the recipe in case I used the wrong sized pan, but nope! I’m wondering if this would be resolved in a 9×13 instead.
Hi Lexie, thank you for leaving your comment. Did the edges of your blondies pull away from the pan within about 35 minutes of baking time? Do you by chance have a convection (fan) oven?
Thank you so much for sharing this recipe! I’ve made this twice and my husband and sibling-in-laws love it! The first time I made it, it didn’t even last until the next day and I made it around the evening time! Will definitely be making it again!
Hi Danielle, thank you so much for letting me know how you and your family liked this! It’s definitely a good sign when there are no leftovers! Thank you again.
Does your recipe call for salted or unsalted butter?
Hi Julia, either salted or unsalted butter would be just fine.
OMG! these were incredible and mine turned out super thick which I loved. Thank you!
Hi Gemma, I’m so glad you liked them! And thank you so much for letting me know how they turned out for you.
I’m a cake decorator, not a bake maker by any means but I was desperate to try a Blondie recipe, and Biscoff is my fave. All the other recipes I found seemed relatively complicated and this was SO simple, I’ve made it twice now and had huge success both times. I added 200g of white chocolate to the recipe and it’s been perfect (and delicious!)
Think I’ll be giving Biscoff Blondies for Christmas!
Thank you!
Hi Lorna, I’m so glad to hear that you like these Blondies. Adding white chocolate to the recipe sounds delicious! Thank you so much for letting me know how you liked these and for the rating.
How long would I bake it if I doubled this recipe?!
Hi Raj, great question. In general, if a larger pan is used and the double-batch batter is at the same height in the baking pan as it would have been with the single-batch recipe, the cooking time may be a little bit longer than the single batch recipe. If the double-batch recipe is in a pan where the height of the batter in the baking pan is higher than in a single-batch recipe, the cooking time may be considerably longer. So an option is to watch the double-batter blondies closely while in the oven and when the blondies start to pull away from the sides of the pan, and when a toothpick that’s inserted in the middle of the blondies comes out clean it should be done. Another consideration may be whether or not to double all of the ingredients. I’ve read that due to the chemical reactions of certain ingredients, not all ingredients should be doubled. But I’ve also read that they can be doubled. An option may just be to use 2 8×8 inch pans and bake the batches separately.
Hi Nancy. Can i substitute all purpose flour, baking powder and soda with self raising flour? Will it make a huge difference? Just trying to make use of what I currently have in the kitchen ?
Thank you!
Hi Nurul, that is a great question. Depending on the brand of self-rising flour, for each cup it may include anywhere from 1/2 teaspoon of baking powder to 1-1/2 teaspoons of baking powder in it. And the amount of salt added to self-rising flour may vary too but for estimation purposes it may be about 1/4 teaspoon of salt per 1 cup of self-rising flour. So since this recipe has 2 cups of all-purpose flour in it and 1 tsp of baking powder; if you used 2 cups of self-rising flour that would be approximately equal to 2 cups of AP flour, up to 3 teaspoons of baking powder and 1/2 teaspoon of salt. Using the self-rising flour would triple the amount of baking powder in this recipe from 1 teaspoon to 3 teaspoons but I’ll shave that down a little because you wouldn’t be using the baking soda (also an ingredient in this recipe) which assists the baking powder with leavening. So say that’s about 1-1/2 teaspoons more baking powder than in the recipe when using self-rising flour; this may make the blondies a bit more cake-like may still work. Using the self-rising flour would be 1/2 tsp of salt and the recipe calls for 1 teaspoon of salt so I would add another heaping 1/4 teaspoon of salt to the recipe if using self rising flour.