Biscoff Cookie Butter Blondies

Dense caramel-spiced blondies with a marbled cookie butter swirl.

Prep Time15 mins
Cook Time28 mins
Total Time43 mins
Yield16 squares
Biscoff Cookie Butter Blondies
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Before You Start

Cookie butter brings caramel, cinnamon and a little smokiness, so these blondies taste far more complex than the short ingredient list suggests. Warm the spread before you swirl it. Cold cookie butter sits in lumps instead of marbling.

Instructions

0 of 6 done

  1. Heat the oven to 175°C / 350°F. Line a 20 cm / 8 inch square tin with baking paper, leaving an overhang so you can lift the slab out later.

  2. Whisk the melted butter and brown sugar together hard for a full minute, until glossy. That minute is what gives blondies their shiny, papery top.

  3. Whisk in the eggs and vanilla, then fold in the flour, salt and cinnamon until just combined. Fold through the white chocolate chips.

  4. Scrape into the tin and level the top. Warm the cookie butter for 15 seconds in the microwave so it pours, then dot spoonfuls over the batter.

  5. Drag a knife through in an S shape, three or four passes only. Over-swirling turns the marble into mud. Scatter the crushed biscuits over the top.

  6. Bake for 26 to 30 minutes, until the edges are set and the middle still has a slight wobble. Cool completely in the tin before slicing, or they will fall apart.

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💡 Baker's tips

  • Underbaking slightly is the whole point of a blondie. A skewer should come out with moist crumbs, not clean.
  • Chilling the cooled slab for an hour before slicing gives clean edges and a fudgier bite.

🔀 Make it your own

  • Swap the cookie butter for the same weight of peanut butter or Nutella.
  • Add 100 g chopped pecans with the white chocolate for crunch.

📦 Storing & freezing

Airtight at room temperature for 5 days, or freeze the cut squares for 3 months. They eat well cold, straight from the fridge.

❓ Frequently asked

How many grams is half a cup of cookie butter?

About 135 g. It is denser than peanut butter, so scoop it level rather than heaped if you are measuring by cup.

Why are my blondies cakey instead of fudgy?

Usually too much flour or too long in the oven. Weigh the flour if you can, and pull the tin while the centre still wobbles.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

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