If you love Biscoff cookie butter, you’re going to be obsessed with these Biscoff Blondies! All the flavor you expect from Biscoff, but in a fudgy, chewy, buttery baked square.
Plus, this blondie recipe is super easy to make, requiring just one bowl and 8 ingredients to whip up.
As a busy mom and an advocate for green living, one-bowl recipes are my absolute favorite! Less clean-up means we save on both time and water! A total win, win!
Green tip: Speaking of cleanup, if you have a dishwasher-use it! Comparing dishwashing to handwashing, using an efficient dishwasher uses 1/6th the amount of water to get your dishes clean!
Cookie Butter Blondies Ingredients
Here’s everything you need:
- Unsalted butter. Make sure that its softened!
- Dark brown sugar. Light brown sugar totally works too, but dark is my preference!
- Egg.
- Vanilla extract.
- All-purpose flour.
- Baking powder.
- Salt.
- Biscoff cookie butter.
How to Make Biscoff Blondies
Preheat and Prep Your Pan First
My favorite way to line my baking pan is with parchment paper and a pair of scissors. Grab a piece of parchment paper that is about 2 inches longer than your pan on all four sides.
Place your pan centered on top of the parchment paper and use scissors to cut out all four corners as pictured below.
Now you can easily slide the shaped parchment paper into your pan. The paper also makes your brownies super easy to remove from the pan, the flaps working as makeshift handles to lift the brownies out.
If you would rather just grease your pan than line it, you certainly can. Use butter, oil, or nonstick spray generously on the bottom and sides of the pan. Preheat the oven to 350°F.
How to Make Blondie Batter
This simple one-bowl baking recipe is so easy but does require you to add the ingredients in a specific order for best results. Start with the butter and sugar.
Make sure the butter is softened. You’ll know it’s softened if you poke it with a finger and it leaves an imprint.
Cream the butter and sugar with a hand mixer on high until it’s smooth and aerated. Be patient here, it could take 3-5 minutes!
Next, add the egg and vanilla extract and mix again until well-combined. Don’t overmix here. Finally, add the flour, baking powder, and salt and mix one last time until you have a smooth and sticky batter.
How to Integrate Cookie Butter into Your Blondies
When measuring your cookie butter, assess the consistency. You want it smooth and a little bit loose, so that you can easily pour it over your blondie batter. If it seems a little too thick, you can microwave it to loosen it up! 10-25 seconds should do it.
Add the blondie batter to your prepped pan and use a spatula to smooth it out. Then, pour the cookie butter over your blondie batter, zigzagging it across the top.
Next, take a knife and swirl the cookie butter into the batter, distributing it throughout so you get the Biscoff taste in every bite. Finally, bake it on the top rack of the preheated oven for 20-25 minutes.
Cool and Cut Your Blondies
As your blondies cool, they will continue to cook. Allow them to cool completely (or as long as you can be patient). Then, use a sharp knife to cut your blondies.
You can cut them into 9 or 12 squares, whichever you prefer.
How to Properly Store Biscoff Blondies
Keep your one-bowl blondies in an airtight container or cover them to keep them fresh. At room temperature, these delicious squares will stay delicious for 3-4 days. In the fridge, they’ll last up to a week!
If you want to extend the life of your blondies, you can freeze them in an airtight container for up to 4 months. Just make sure to allow them to thaw at room temperature before biting into them.
Why You Should Make these Biscoff Blondies with Cookie Butter Swirls
- The texture. Fudgy with chewy edges.
- They’re so easy. Only 8 ingredients and just one bowl required.
- The deep flavor. All the taste you love about Biscoff baked into every bite.
If you’re loving these Biscoff blondies, you’ve got to try these Condensed Milk Brownies and these Buckeye Brownies.
One-Bowl Biscoff Cookie Butter Blondies
PIN Print RATEIngredients
- ½ cup unsalted butter, softened (½ cup butter = 1 stick)
- 1 cup dark brown sugar (light works, too)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup Biscoff cookie butter
Instructions
- Preheat the oven to 350°F and line an 8×8 or 9×9-inch baking dish with parchment paper.
- In a large mixing bowl, cream the butter and sugar together with the hand mixer on high, beating until well-combined and aerated.
- Add the egg and vanilla extract and mix again until just combined.
- Add the flour, baking powder, and salt and mix one last time to combine. Use a rubber spatula to scrape any dry ingredients stuck to the sides of the bowl to make sure everything is well-integrated.
- Transfer the blondie batter into the prepped pan. Pour the cookie butter on top of the batter in a squiggled line. If the cookie butter is too thick to work with, you can heat it up in the microwave for 10-25 seconds on high to loosen it.
- Use a knife to swirl the cookie butter into the blondie batter. Bake on the top rack for 20-25 minutes. Allow to cool before slicing into 9 or 12 pieces. Enjoy!
Pro Tips
- To quickly soften butter, microwave it in 15-second intervals until your finger leaves an imprint in the butter when you poke it.
2 thoughts on “One-Bowl Biscoff Cookie Butter Blondies”
Addicting- delicious!!!!
I’m so glad you love them! <3