Biscoff Cookie Butter Blondie Recipe
These chewy and moist blondies made with delicious Biscoff cookie butter are the best of both worlds, a soft cookie and a thick, rich, light colored brownie.
Sometimes it’s the little things that can make my day.
I know I must be behind the times, but up until a couple months ago I didn’t know there was such a thing as Biscoff cookie butter.
I was actually searching for peanut butter at the grocery store when I stumbled on Biscoff cookie butter.
Before I knew it a jar of Biscoff cookie butter was in my shopping cart and off I went to finish shopping so I could hurry home and try it out.
The peanut butter I needed was a distant memory by then and never made it into my cart.
But I couldn’t wait to make recipes with Biscoff cookie butter so here’s the first one, Blondies!
Oh my goodness, blondies are soooo 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, there’s the crispy brown sugary part that’s really really good.
With Biscoff cookie butter, blondies are even better.
Often when I make recipes for the blog that need to be baked, I’ll take the how-to pictures of making the recipe all the way to the point where I put the baked goods in the oven.
Then I stop for the day because the natural light generally wont be as good by the time the baked goods come out of the oven and cool.
But, the downside is that I absolutely can’t sample the baked goods until the next day after I get 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 pieces may also be missing.
But, the blondies smelled so good right out of the oven 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“.
So let’s check out the ingredients and how to make them.
Biscoff cookie butter (crunchy or smooth), butter, 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).
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
Preheat the oven to 350 degrees F.
First, in a medium size bowl add…
…the flour…
…baking powder,
baking soda,
and salt.
Stir the dry ingredients and set aside.
In a large microwavable bowl, add the 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).
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.
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.
Next, to the sugar and butter mixture,
add beaten eggs,
and vanilla.
Then beat the butter, sugar and egg mixture until it’s smooth.
Next, 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.
Next,
add the Biscoff cookie butter to the batter…
…and using a spatula, fold it into the batter creating a “swirl” pattern.
Set aside for a moment.
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 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.
Add the blondie batter to the pan.
Use a spatula to spread the batter out evenly in the pan.
Bake in a preheated oven until the edges of the blondies start to turn a golden brown and pull away from the inside edges of the pan (about 32 to 35 minutes).
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.
Make sure to save an end piece for the chef!
Next,
sit back, relax…
…and 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
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup butter 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 crunchy or smooth
- 3 teaspoons butter (for greasing the pan)
- Parchment paper (for the pan)
Instructions
- Preheat the oven to 350 degrees F.
- In a medium size bowl, add the flour, baking powder, baking soda and salt. Stir together 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. Set aside for a moment.
- Grease the 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.
- Add the blondie batter to the pan.
- Use a spatula to spread the batter out evenly in the pan.
- Bake in a preheated oven until the edges of the blondies start to turn a golden brown and pull away from the inside edges of the pan (about 32 to 35 minutes). 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:
- 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*
- 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).
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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.