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Decadent Salted Caramel Biscoff Blondies Recipe Easy Brown Butter Frosting

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These salted caramel Biscoff blondies combine the rich, buttery sweetness of brown butter frosting with the spicy crunch of Biscoff cookies and a luscious salted caramel drizzle for a chewy, gooey dessert that’s perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, melted and slightly browned
  • 1 1/2 cups (300g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (125g) Biscoff spread
  • 1/2 cup (about 50g) crushed Biscoff cookies
  • 1/2 cup (113g) unsalted butter, browned and cooled slightly (for frosting)
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream, or more to reach desired consistency
  • 1 tsp pure vanilla extract (for frosting)
  • Pinch of sea salt (for frosting)
  • 1/4 cup (60ml) store-bought salted caramel sauce
  • Pinch of flaky sea salt (to sprinkle on top)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment.
  2. In a medium saucepan, melt 1 cup unsalted butter over medium heat, swirling constantly. After 5-6 minutes, when golden brown specks appear and a nutty aroma develops, remove from heat and let cool slightly.
  3. In a large bowl, whisk together the browned butter, 1 1/2 cups light brown sugar, and 1/2 cup granulated sugar until smooth and glossy.
  4. Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract until the batter is rich and creamy.
  5. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually fold the dry ingredients into the wet batter using a spatula until just combined; do not overmix.
  6. Warm 1/2 cup Biscoff spread slightly in the microwave (about 20 seconds) to soften. Drop spoonfuls into the batter and gently swirl with a knife for marbled pockets of flavor. Fold in 1/2 cup crushed Biscoff cookies.
  7. Pour the batter evenly into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep them chewy.
  8. While blondies cool, prepare the frosting: brown 1/2 cup unsalted butter in a skillet until golden and fragrant. Let cool slightly.
  9. Beat the browned butter with 1 1/2 cups sifted powdered sugar, 2 tablespoons heavy cream, 1 teaspoon vanilla extract, and a pinch of sea salt until smooth and fluffy. Add more cream if needed to reach spreadable consistency.
  10. Once blondies are completely cool, spread the frosting evenly on top. Drizzle with 1/4 cup salted caramel sauce and sprinkle flaky sea salt for finishing touch.
  11. Use the parchment overhang to lift blondies out of the pan. Cut into squares and serve.

Notes

Brown butter carefully to avoid burning by swirling pan off heat once golden. Use parchment paper for easy removal and intact edges. Warm Biscoff spread just enough to swirl, not melt. Check doneness starting at 25 minutes to keep blondies chewy. Adjust frosting consistency with cream or powdered sugar as needed. Blondies taste best after resting a few hours or overnight to deepen flavors and firm texture. Store leftovers airtight at room temperature up to 3 days or freeze unfrosted up to 2 months.

Nutrition

Keywords: salted caramel blondies, Biscoff blondies, brown butter frosting, easy blondies recipe, caramel drizzle, chewy blondies, dessert recipe

Find it online: https://tessierecipes.com/decadent-salted-caramel-biscoff-blondies-recipe-easy-brown-butter-frosting/