Brown Butter Biscoff Blondies with Walnuts

These gooey brown butter Biscoff blondies with walnuts are the baked treat you never knew you needed. If you love all things Biscoff, you have to try these deliciously decadent blondies!

I love Lotus Biscoff spread, and I always seem to have a jar in my cupboard. Besides adding it to lots of things, like this Lotus Biscoff Smoothie, for example, I also eat it straight out of the jar and I'm not ashamed to admit it.

And while I may not bake very often, when I do, I like to make it special. Enter these brown butter Biscoff blondies with walnuts.

These blondies actually embody everything I love in a baking treat - a buttery texture, hints of Biscoff, melted chocolate and crunchy walnuts.

What's even better, they're super easy to make, even if you don't have much experience with baking.

You don't even need a hand mixer to make them - everything is whisked and mixed by hand for the easiest ever process.

So let's get right to it.

What do you need to make this Biscoff blondies recipe?

Here's a quick overview of the ingredients you need to make the best Lotus Biscoff blondies you've ever tasted.

Butter - You'll need unsalted butter for this recipe. Be careful when browning it, as you don't want the butter to burn. A good tip is to use a pan with a light-coloured bottom so you can actually see the colour.

Light brown sugar - I love the flavour of light brown sugar in blondies, but if you don't have any, you can use regular sugar instead.

Lotus Biscoff spread - If you haven't had Biscoff spread until now, you're definitely missing out. It's a peanut-butter-like spread that's made from speculoos cookies, and it's heaven in a jar. If you don't know what it is, go and find a jar now!

Egg - Don't separate the yolk - you need the whole egg for this recipe.

Chocolate chunks - I like to chop up some 50% cocoa chocolate and bake it in these brownies, but you can use the same quantity of chocolate chips instead.

Walnuts - Toasting the walnuts before chopping them and adding them to the blondies will give them a whole other flavour dimension. You can substitute the walnuts with peanuts, pistachios, or any other kind of nut you fancy.

How do you make Biscoff blondies?

1. Preheat the oven to 180°C (350°F) and line a 8 x 8 baking pan with parchment paper. Set aside.
2. Melt the butter over medium heat in a medium-sized pan. Continue to cook it until it reaches a light amber colour, stirring frequently and careful not to burn it. Remove the pan from the heat and allow it to cool for 5 minutes.
3. Add the light brown sugar and stir to combine. Next, beat in the egg until combined and stir in the vanilla extract, Biscoff spread, flour and baking powder. Stir gently to combine, then fold in the chocolate chunks and toasted walnuts.
4. Bake for 25 minutes until the blondies are set, the edges are golden, but the center is still a bit wobbly.
5. Allow the blondies to cool completely in the tin before cutting them.

Recipe notes and tips

• These Biscoff blondies will keep at room temperature for up to one week in an airtight container.
• You can easily double up this recipe, but you'll need to bake it for about 10 minutes more and use a 9 x 13 pan instead.
• Baking times may vary slightly depending on what type of oven you have, so it's always a good idea to check the blondies from 20 minutes onwards.
• Blondies are just brownies without chocolate. This means that you can adapt this recipe and transform it into brownies with Biscoff by melting 100 g (3.5 oz) dark chocolate with the butter.

If you liked these brown butter Biscoff blondies with walnuts, you might also like:

Easy Chocolate Raspberry Brownies

Peanut Butter and Jelly Blondies with Raspberries

Cantuccini Toscani (Italian Almond Biscuits)

Pecan Nut Fudge Brownies

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