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Biscoff Swirled Blondies Recipe

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4 from 10 reviews

These thick and chewy Biscoff Swirled Blondies are filled with cookie butter and biscoff cookie crumbs, then topped with a beautiful cookie butter swirl. Made with simple ingredients and baked to perfection, they offer a deliciously rich and caramel-like flavor that cookie butter lovers will adore. Perfect for a quick dessert or a sweet treat any time of day.

Ingredients

Main Ingredients

  • 1 cup salted butter, melted (226 grams)
  • 1/3 cup cookie butter (93 grams)
  • 1 and 2/3 cup light brown sugar, packed (366 grams)
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour, spooned & leveled or weighed out (260 grams)
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup Biscoff cookie crumbs

Topping

  • Additional crushed Biscoff cookies, about 6-7 cookies
  • 1/2 cup cookie butter (140 grams) for topping and swirling

Instructions

  1. Prep: Line a 9×9 inch baking pan with parchment paper or spray it with nonstick cooking spray for easy removal. Preheat your oven to 350°F (175°C).
  2. Make the Blondie Batter: In a large mixing bowl, melt the butter and then whisk in 1/3 cup cookie butter until smooth. Next, whisk in the packed light brown sugar until well combined. Add the egg, egg yolk, and vanilla extract and whisk just until the mixture is combined; do not overmix.
  3. Add Dry Ingredients: In a separate bowl, combine the all-purpose flour, cinnamon, salt, and baking powder. Add these dry ingredients along with the 1/2 cup Biscoff cookie crumbs to the wet mixture. Stir gently until just combined to avoid overworking the batter.
  4. Assemble the Blondies: Spread the batter evenly in your prepared 9×9 pan. Dollop the remaining 1/2 cup cookie butter over the top in small spoonfuls. Using a knife, gently swirl the cookie butter into the batter to create a marbled effect. Sprinkle a few more crushed Biscoff cookies over the top for added texture and flavor.
  5. Bake: Bake the blondies in the preheated oven for 29 to 33 minutes. Test doneness by inserting a toothpick into the center—it should come out with moist crumbs but no wet batter. The edges will be set, and the center will have a slight wobble. Avoid overbaking to keep them chewy.
  6. Cool and Serve: Allow the blondies to cool in the pan for 1 to 2 hours before cutting into 9 to 12 squares. They are delicious warm right out of the oven but also hold well at room temperature.
  7. Store: Store any leftovers in an airtight container at room temperature for 3 to 4 days to retain freshness.

Notes

  • For best results, use room temperature eggs to ensure smooth mixing.
  • Do not overbake to maintain the chewy texture typical of blondies.
  • Swirling the cookie butter on top creates a beautiful presentation and adds extra flavor.
  • You can substitute salted butter with unsalted butter plus a pinch of salt if desired.
  • Letting blondies cool completely before slicing helps maintain clean cuts.

Find it online: https://recipeplenty.com/biscoff-swirled-blondies-recipe/