Brown Butter Biscoff Blondies with Walnuts Recipe

Introduction

These Brown Butter Biscoff Blondies with Walnuts offer a delightful twist on a classic treat. Rich brown butter and Biscoff cookie spread combine for a deep, caramel-like flavor, perfectly complemented by toasted walnuts. They’re easy to make and sure to satisfy your sweet tooth.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 3/4 cup light brown sugar, packed
• 1 cup (2 sticks) unsalted butter
• 2 large eggs, at room temperature
• 1/2 cup Biscoff cookie spread
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts (toasted)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to prevent sticking.
2. Step 2: In a saucepan, melt the unsalted butter over medium heat. Continue cooking until the butter turns golden brown and gives off a nutty aroma. Remove from heat and let it cool to room temperature.
3. Step 3: Whisk the eggs into the cooled brown butter until smooth. Gradually add both the granulated and brown sugars, then mix in the Biscoff cookie spread until fully incorporated.
4. Step 4: Stir in the flour, baking powder, and salt just until combined. Gently fold in the toasted chopped walnuts to distribute evenly.
5. Step 5: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 27 to 30 minutes, until the blondies turn golden and a toothpick inserted comes out with a few moist crumbs.
6. Step 6: Allow the blondies to cool completely in the pan before cutting into 16 bars for clean slices.

Tips & Variations

• For extra crunch, toast the walnuts lightly in a dry pan before folding them in.
• Swap walnuts for pecans or almonds if preferred, or omit nuts for a nut-free version.
• If you love spice, add a pinch of cinnamon or nutmeg to the dry ingredients for warmth.
• Use quality Biscoff spread to get the best authentic flavor.

Storage

Store the blondies in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated for up to a week. Reheat briefly in the microwave for soft and gooey results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to maintain the right balance of flavors.

What can I substitute for Biscoff spread if I can’t find it?

You can substitute with peanut butter or another nut butter, though the flavor will be different. Speculoos cookie butter is the closest match if available.

Brown Butter Biscoff Blondies with Walnuts Recipe

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★★★★★

4.7 from 72 reviews

• Author: Naomi
• Total Time: 40 minutes
• Yield: 16 servings 1x

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Description

Delight in these rich and chewy Brown Butter Biscoff Blondies with toasted walnuts, combining the nutty depth of browned butter with the unique spiced sweetness of Biscoff cookie spread in every bite. Perfectly baked to a golden finish, these blondies offer a perfect balance of texture and flavor, ideal for dessert or an indulgent snack.

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Ingredients

Scale 1x2x3x

Blondie Batter

• 2 1/2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 3/4 cup light brown sugar, packed
• 1 cup (2 sticks) unsalted butter
• 2 large eggs, at room temperature
• 1/2 cup Biscoff cookie spread
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts (toasted)

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Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to ensure easy removal of the blondies later.
2. Brown the butter: In a saucepan over medium heat, melt the unsalted butter until it turns golden brown and releases a nutty aroma. Remove it from the heat and allow it to cool to room temperature.
3. Mix wet ingredients: Whisk the eggs into the cooled brown butter until smooth. Gradually add the granulated and light brown sugars, mixing well. Then stir in the Biscoff cookie spread until fully incorporated and the mixture is uniform.
4. Combine dry ingredients: Stir together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, stirring until just combined to avoid overmixing.
5. Add walnuts: Gently fold the toasted chopped walnuts into the batter, distributing them evenly.
6. Bake: Pour the batter into the prepared pan, smoothing the top evenly. Bake for 27 to 30 minutes, or until the blondies are golden on top and a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool and serve: Let the blondies cool completely in the pan before lifting out with the parchment paper and cutting into 16 bars for serving.

Notes

• Ensure the butter is browned carefully as it can quickly go from nutty to burnt.
• Room temperature eggs help achieve a smooth batter.
• Toasting the walnuts enhances their flavor and crunch.
• Use parchment paper for easy removal and clean edges.
• Check doneness starting at 27 minutes to avoid overbaking.
• Store blondies in an airtight container at room temperature for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Brown Butter Blondies, Biscoff Blondies, Walnut Blondies, Biscoff Cookie Spread Dessert, Chewy Blondies, Brown Butter Dessert