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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Add walnuts: Gently fold the toasted chopped walnuts into the batter, distributing them evenly.
- 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.
- 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
