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.

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.

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 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; 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:

First, in a medium size bowl add…

…the flour…

…baking powder,

baking soda,

and salt.

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

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, 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:

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:

Next, to the sugar and butter mixture,

add beaten eggs,

and vanilla.

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

Mix Together:

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.

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.

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 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:

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 (about 32 minutes).

Cool:

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!

Time to…

…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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