These cookie butter brownie blondies are truly the best of both worlds. Dark chocolate brownie batter with vanilla blondie swirled together and topped with cookie butter and biscoff cookies. These fudgy and gooey bars are every cookie butter lovers dream !
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Why you will love these cookie butter brownie blondies
These cookie butter brownie blondies are the ultimate treat! Not only do they have both brownie and blondie batter because really why choose just one, they also have heaps of cookie butter and Biscoff cookies swirled through.
They are fudgy and gooey are so easy to make.These blondies bars are a cookie butter lovers dream!
Ingredient Notes
- Flour – I used unbleached all purpose flour
- Granulated White Sugar
- Light Brown Sugar : You can use dark or light brown sugar
- Cocoa Powder : You can use unsweetened natural or dutch processed cocoa powder. I prefer dutch processed
- Eggs – I used room temperature large eggs
- Unsalted Butter: Salted butter would work as well
- Cookie Butter – Any type of cookie butter would work here
- Semi-sweet chocolate: You can substitute the semi-sweet chocolate with dark or bittersweet chocolate for a less-sweet brownie layer.
- Biscoff Cookies
Step by Step Instructions
Before you start: Preheat the oven to 350F/177C. Grease and line an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides
Step 1: In a large bowl, beat the butter, sugar and vanilla extract until light and frothy.
Step 2: Beat in the eggs until they are well incorporated. Then use a rubber spatula to fold in the all-purpose flour, salt, baking soda and cookie pieces until just combined.
Step 3: Pour all but about ⅔ cup of the batter into a lined square 8×8 baking pan and use an offset spatula to evenly fill the pan.
Step 4: In another medium bowl, whisk together the egg and granulated sugar until light and fluffy. Melt the butter and dark chocolate together and then stream them into the bowl while whisking constantly. Fold the all-purpose flour, cocoa powder, and salt into the batter with a rubber spatula until just combined.
Step 5: Evenly spread the brownie batter on top of the blondie batter with an offset spatula.
Step 6: Use a spoon to dollop the cookie butter on top and make swirls using a knife or wooden stick. Top with biscoff cookies
Step 7: Bake the bars at 350 F/180 C for 25-30 minutes, or until a toothpick inserted into the center comes out with just the tip smeared in chocolate.
Step 7: Let the blondies cool completely on a wire cooling rack, then cut into 25 mini blondie bars or 9 regular-sized blondie bars, and enjoy!
Expert Baking Tips
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Whisk the eggs and sugar: Whisking the eggs and sugar in both batters first will give you the coveted shiny crinkle tops!
- Don’t over bake them: It’s better to underbake blondies for the moist and gooey centers! The toothpick should have some smeared chocolate on it but not thick batter. If it’s clean, they are over baked.
- Cut after cooling: Let the blondies cool completely before cutting otherwise they will be too gooey and fall apart.
- Use warm cookie butter: Slightly warming the cookie butter would allow it to be swirled better.
How to store Cookie Butter Brownie Blondies
- Room temperature: Store the blondies in a bag or sealed container at room temperature. If stacking, place a piece of parchment paper in between layers to keep them from sticking together.
- Freezer: Freeze the blondies in a plastic bag or sealed container for up to 1 month.
FAQ’s
Can I double the recipe?
Yes! You can double the recipe and bake it in a 9×13 dish, the baking time may need to be adjusted.
Can I substitute Nutella for cookie butter?
Yes ! You can easily substitute Nutella or any other chocolate spread in place of the cookie butter.
How long should I wait before cutting them?
You should always wait until the bars are completely cool before cutting into them. They will likely be too gooey and will fall apart if you cut them while they’re still warm!
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Cookie Butter Brownie Blondies
Equipment
- 8 * 8 square baking pan
- Electric Mixer
Ingredients
For the Brownie:
- 3 ounces semisweet chocolate coarsely chopped
- 1 cup unsalted butter cut into pieces
- 1 tbsp unsweetened cocoa powder regular unsweetened or Dutch-processed
- ½ cup granulated white sugar
- 1 tsp pure vanilla extract
- 2 large eggs at room temperature
- ⅓ cup all-purpose flour
- ½ tsp salt
- ⅓ cup cookie butter
For the Blondie:
- ¼ cup unsalted butter
- ½ cup all-purpose flour
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg at room temperature
- ⅓ cup packed light brown sugar
- 1 tsp vanilla extract
- 3-4 biscoff cookies. chopped
Instructions
- Preheat your oven to 350F/180C.Butter and Line an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides and set aside.
- In a bowl, whisk together the flour, baking soda, and salt.
- In the bowl of your electric stand mixer, fitted with the paddle attachment or with a hand mixer beat the butter, sugar and vanilla extract until light and frothy (about 2 to 3 minutes). Beat in the egg for 2-3 mins. Then, on low speed, beat in the flour mixture until incorporated. Fold in the chopped cookies.
- Melt the dark chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals. Set aside to cool slightly.
- In the bowl of your stand mixer or a bowl using a hand mixer beat the eggs and sugar for 3-4 minutes until pale. Add the melted chocolate/butter and beat in well. Next, beat in the vanilla extract.
- Finally, stir in the flour, cocoa powder and salt.
- Pour the blondie batter into the prepared pan followed by the brownie batter. Drop dollops of cookie butter on top of the brownie batter and make swirl using a knife or toothpick.
- Place a few biscoff cookie on top and bake for 25-30 mins until a toothpick inserted into center comes out clean.
- Let the bars cool completely before cutting into pieces.
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