Brown Butter Caramel Swirl Biscoff Blondies

Get ready to experience blondie perfection! These aren’t your average blondies – we’re taking things to the next level with a rich brown butter base, a luscious homemade caramel swirl, and the irresistible flavor of Biscoff cookies. The combination of textures – chewy blondie, gooey caramel, and crunchy cookie pieces – is simply divine. This recipe delivers a sophisticated yet comforting treat that’s perfect for sharing (or not!). Whether you’re a Biscoff fanatic or simply looking for a decadent dessert, these blondies will quickly become a new favorite.

What You’ll Need

• 115g (1/2 cup) Unsalted Butter, Melted: This forms the base of our blondies, providing a tender crumb and rich flavor. Using unsalted butter allows us to control the overall saltiness of the recipe. Make sure to melt it fully but don’t let it brown at this stage – we’ll get that beautiful brown butter flavor in the caramel!
• 200g (1 cup) Packed Light Brown Sugar: Light brown sugar adds moisture and a subtle molasses flavor, contributing to the blondies’ chewy texture. Packing the sugar ensures accurate measurement.
• 2 Large Eggs: Eggs bind the ingredients together and provide structure. They also contribute to the blondies’ richness and chewiness.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: A touch of vanilla enhances the overall flavor profile, adding warmth and complexity. Alcohol-free ensures it’s suitable for all.
• 120g (1 cup) All-Purpose Flour: Provides the structure for the blondies. Be careful not to overmix the flour, as this can lead to tough blondies.
• 1/2 tsp (2.5ml) Baking Powder: A leavening agent that helps the blondies rise slightly, creating a lighter texture.
• 1/4 tsp (1.25ml) Salt: Balances the sweetness and enhances the other flavors.
• 120g (4oz) Biscoff Spread (Speculoos Cookie Butter): The star of the show! Biscoff spread delivers that iconic spiced cookie flavor throughout the blondies.
• 60g (1/2 cup) Crushed Biscoff Cookies (about 6–8 cookies): Adds texture and an extra burst of Biscoff flavor. You can crush them by placing them in a zip-top bag and gently rolling with a rolling pin.
• 60g (1/4 cup) Unsalted Butter: Used specifically for the caramel swirl, this butter will be browned to create a nutty, complex flavor.
• 100g (1/2 cup) Packed Dark Brown Sugar: Dark brown sugar provides a deeper, more intense molasses flavor for the caramel.
• 120ml (1/2 cup) Heavy Cream (Full-Fat): Essential for creating a smooth and creamy caramel. Full-fat cream is crucial for achieving the right consistency.
• 1/2 tsp (2.5ml) Fine Sea Salt, plus extra for garnish: Enhances the sweetness of the caramel and provides a delightful contrast.
• 30g (1/4 cup) Toasted Almond Slivers: Adds a delightful crunch and nutty flavor as a garnish. Toasting the almonds brings out their flavor.
• Extra Caramel Drizzle (reserved from swirl): For a beautiful finishing touch and extra caramel goodness.

Substitutions & Variations

Biscoff Spread: If you can’t find Biscoff spread, you can substitute it with another speculoos cookie butter or even a high-quality peanut butter (though the flavor will be different!).

Almond Slivers: Feel free to swap the almond slivers for chopped pecans, walnuts, or even more crushed Biscoff cookies.

Let’s Bake: Detailed Step-by-Step Instructions

1. Preheat & Prepare: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Simultaneously, line a 20x20cm (8x8in) square baking pan with parchment paper, leaving an overhang on the sides. This overhang is crucial for easily lifting the finished blondies out of the pan – trust me, you’ll thank yourself later!
2. Craft the Caramel Swirl: In a medium saucepan, melt 60g of unsalted butter over medium heat. Once melted, add 100g of packed dark brown sugar. Stir continuously until the sugar is fully dissolved into the butter, creating a smooth base.
3. Boil & Emulsify: Bring the butter-sugar mixture to a gentle boil. Continue stirring constantly to prevent burning. Slowly whisk in 120ml of heavy cream. Whisk vigorously for about 1 minute until the caramel becomes glossy and slightly thickened. This emulsification process is key to a smooth, non-grainy caramel.
4. Season & Cool: Remove the caramel from the heat and stir in ½ tsp of fine sea salt. The salt balances the sweetness and enhances the caramel flavor. Allow the caramel to cool slightly while you prepare the blondie batter. It should be warm and pourable, but not scalding hot.
5. Cream Butter & Sugar: In a large mixing bowl, whisk together 115g of melted unsalted butter and 200g of packed light brown sugar. Whisk until the mixture is smooth, glossy, and well combined. This step incorporates air, contributing to a lighter blondie texture.
6. Incorporate Eggs & Vanilla: Add the eggs one at a time, whisking thoroughly after each addition. This ensures each egg is fully emulsified into the butter-sugar mixture. Stir in 1 tsp of alcohol-free vanilla extract.
7. Blend in Biscoff: Add 120g of Biscoff spread (speculoos cookie butter) to the wet ingredients. Gently fold it in until it’s fully incorporated and the batter is a beautiful, uniform color.
8. Combine Dry Ingredients: In a separate bowl, sift together 120g of all-purpose flour, ½ tsp of baking powder, and ¼ tsp of salt. Sifting ensures the baking powder is evenly distributed, leading to a consistent rise.
9. Combine Wet & Dry: Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough blondies.
10. Add Biscoff Crumble: Gently stir in 60g of crushed Biscoff cookies. Distribute them evenly throughout the batter.
11. Layer & Swirl: Spread half of the blondie batter into the prepared pan, smoothing the surface with a spatula. Drizzle half of the warm caramel swirl over the batter. Using a thin knife or skewer, create swirls by gently dragging it through the caramel.
12. Repeat Layers: Top with the remaining blondie batter, spreading it evenly. Drizzle the remaining caramel swirl over the top and swirl again to create a marbled effect.
13. Bake to Golden Perfection: Bake for 20-25 minutes, or until the top is set, lightly golden, and a toothpick inserted near the edge comes out with only a few moist crumbs.
14. Cool & Finish: Cool the blondies in the pan on a wire rack for 15 minutes before lifting them out using the parchment overhang. Cool completely on the rack. Once cooled, drizzle any remaining caramel over the top, sprinkle with 30g of toasted almond slivers, and finish with a light pinch of flaky sea salt.

The Science of Brown Butter & Biscoff

The magic of these blondies lies in the combination of browned butter and Biscoff. Biscoff, with its warm spice notes, complements the rich, nutty flavor of browned butter beautifully. Brown butter isn’t just about flavor; it also creates a more tender crumb because the removal of water during the browning process inhibits gluten development. This results in a chewier, more decadent blondie.

Caramel Swirl Technique: Achieving the Marble Effect

Creating a beautiful caramel swirl isn’t just about aesthetics; it’s about ensuring every bite has a delightful burst of caramel flavor. The key is to use warm (not hot) caramel. Hot caramel will melt the blondie batter too much, resulting in a muddy swirl. A gentle swirl with a knife or skewer is all you need – avoid overmixing, as this will also lead to a less defined marble effect.

Biscoff Cookie Variations

Feel free to experiment with different Biscoff products! Instead of crushed cookies, you could use Biscoff biscuit spread swirled directly into the batter. You can also add a layer of whole Biscoff cookies to the bottom of the pan before pouring in the batter for an extra-intense Biscoff flavor. For a more pronounced cookie texture, use coarsely crushed Biscoff instead of finely crushed.

Storage & Make-Ahead Tips

These Brown Butter Caramel Swirl Biscoff Blondies are best enjoyed within 3-4 days. Store them in an airtight container at room temperature. For longer storage, you can freeze them for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe container. You can also prepare the caramel swirl ahead of time and store it in the refrigerator for up to a week. Just warm it slightly before swirling into the batter.

Frequently Asked Questions

Can I use a different type of cookie butter?

While Biscoff provides a unique flavor, you can experiment with other cookie butters. However, the flavor profile will change, so adjust accordingly.

Can I make these gluten-free?

Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum for binding.

How do I know when the blondies are done?

The blondies are done when the edges are golden brown and a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking, as this will result in dry blondies.

These Brown Butter Caramel Swirl Biscoff Blondies are a truly irresistible treat! The combination of flavors and textures is simply divine. Don’t forget to save this recipe to Pinterest for later so you can easily recreate these delicious blondies whenever the craving strikes!

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