Biscoff Cookie Butter Blondie Brownies
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.
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 - Using a spatula, gently fold the cookie butter into the batter creating a “swirl” pattern.Don't completely mix the Biscoff cookie butter into the batter.Instead gently swirl the cookie butter into the batter just enough so that there's two contrasting colors (like in the picture in the step-by-step instructions above).The cookie butter is added in this way to add as much distinct cookie butter flavor to each bite as possible.
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:
- Size of the Baking Pan - 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.
- Type of 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).
- Parchment Paper - 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.
- For the Butter - 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.
- Adding the Biscoff Cookie Butter to the Batter - Don't completely mix the Biscoff cookie butter into the batter. Instead gently swirl the cookie butter into the batter just enough so that there's two contrasting colors (like in the picture in the step-by-step instructions above). The cookie butter is added in this way to add as much distinct cookie butter flavor to each bite as possible.