5.0 from 6 votes
Biscoff Blondies
These Biscoff blondies combine a cinnamon-scented cookie base with a rich, gooey swirl of Lotus Biscoff cookie spread. So simple, you can make these easy Biscoff blondie cookie bars any day of the week.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 16
Calories: 276 kcal
Course:
Dessert
Cuisine:
International
Ingredients
- 1 cup (2 sticks or 227 grams or 8 ounces) unsalted butter plus more for greasing the pan
- 2 cups (250 grams or 8.8 ounces) bleached, all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (192 grams or 6.6 ounces) dark brown sugar
- ¼ cup (50 grams or 1.8 ounces) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup Lotus Biscoff cookie butter
Instructions
- Heat your oven to 350°F.
- Brown the butter in a small saucepan over medium-low heat until it starts to darken and the "popping" sound stops. Remove the pan from the heat.
- Butter a 9 inch square pan or line the pan with parchment paper and lightly butter the paper.
- Sift or whisk the flour, cinnamon, salt, and baking powder, and baking soda into a medium sized bowl.
- Add the sugars to a mixing bowl, add the brown butter without scraping any burnt bits at the bottom of the pan, and beat until combined. Let cool slightly if needed to avoid scrambling the eggs.
- Beat in the eggs and vanilla for one minute, one at a time, scraping down the side of the bowl as necessary.
- Mix in the dry ingredients just until uniform, then transfer the batter to the pan.
- Dollop the Biscoff on top of the batter. Then use a knife to spread and swirl the Biscoff into the batter, being careful not to go to the bottom of the pan.
- Bake for 30 to 35 minutes, until a toothpick inserted into the Biscoff blondies comes out clean and the blondies are just slightly firm to the touch.
- If you used parchment paper, let the blondies cool in the pan for 10 minutes, then use the parchment to remove the Biscoff blondies to a rack.
- Store at room temperature for 1 to 2 weeks. If they last that long.
Cup of Yum
Notes
- Lining the baking pan with greased parchment makes it easier to cut the Biscoff blondies without damaging your pan.
- The secret to brown butter is to cook it slowly over medium-low heat. As the butter starts to pop, swirl the pan to prevent the butter from burning until you start to see light brown bits.
- Don't worry about making your Biscoff swirl look perfect. It's better to have imperfectly swirled blondies than to over-mix the Biscoff into the blondie base.
Nutrition Information
Calories
276kcal
(14%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
51mg
(17%)
Sodium
206mg
(9%)
Potassium
47mg
(1%)
Fiber
0.5g
(2%)
Sugar
19g
(38%)
Vitamin A
385IU
(8%)
Vitamin C
0.01mg
(0%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 276
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 206mg | 9% |
| Potassium | 47mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.