Biscoff blondies are rich and flavorful dessert bars that are easy to make. These chewy brown butter blondie bars are stuffed with a layer of gooey biscoff butter and topped with crushed biscoff cookies.
Fold a piece of parchment paper so that it fits into the bottom of your baking pan with some overhang.
Spread the cookie butter onto the parchment paper evenly. Place this in the freezer for at least an hour to freeze.
Place the butter in a small skillet and place on the stovetop over medium heat.
Allow the butter to melt and slowly start to bubble, about 2-3 minutes. The butter will then start to turn a little foamy. At this point, stir the butter frequently so that it cooks evenly and doesn’t burn. Continue until the butter starts to turn a golden brown color.
Transfer the browned butter (and any brown bits from the bottom of the pan) to a medium sized mixing bowl and allow to cool for 5-10 minutes.
To the browned butter, add in the brown sugar and whisk until well combined.
Whisk in the eggs and vanilla extract and mix until well combined.
In a small bowl, whisk together the flour, baking powder, and salt.
Stir the flour mixture into the butter/sugar mixture, until just combined.
Prepare an 8x8” baking pan by spraying with baking spray and fit a piece of parchment paper.
Press half of the batter into the bottom of the prepared baking dish.
Take the cookie butter spread out of the freezer and carefully put it upside down on the top of the batter in the pan. Carefully peel back the parchment paper.
Add the remaining batter on top and smooth out evenly.
Sprinkle some cut up cookies on top of the bars (this step is optional).
Bake in a preheated oven for 35-40 minutes, or until the top is golden and a little crinkly looking and a toothpick inserted in the center comes out with just a few wet crumbs. Do not overbake.
Allow to cool before slicing into them.
Notes
Store these cookie butter bars in an airtight container at room temeprature for up to 4 days.