Can I make these Cookie Butter blondies with brown butter?

Although you don't need to because the toffee bits add nutty, caramel flavor, you certainly can! Increase the butter to 10 tablespoons (141 grams). The reason why you should increase the butter quantity is because butter contains some water. When it cooks, the water evaporates leaving you with less volume. You can see how to make brown butter in my Brown Butter Bourbon Blondies .

What is cookie butter?

Cookie butter is a thick and creamy spread made from ground Belgian speculoos spice cookies, sugar and fat. You can find both smooth and chunky cookie butter online or at most grocery stores. Biscoff is the most notable brand, however, other brand make cookie butter as well.

Toffee Cookie Butter Blondies

Description

Chewy Toffee Cookie Butter Blondies studded with homemade toffee bits, swirled with creamy cookie butter and lightly scented with cinnamon! A delicious treat perfect for any occasion!

Ingredients

Toffee Cookie Butter Blondies

1 1/4 Cup (150g) All-Purpose Flour
1/2 Teaspoon Cinnamon
1/2 Teaspoon Fine Salt
1/2 Cup (113g) Unsalted Butter, melted
3/4 Cup + 2 Tablespoon (175g) Light or Dark Brown Sugar, packed
1 Whole Large Egg + 1 Large Yolk, room temp
1 Teaspoon Vanilla Paste or Extract
1/2 Cup (78g) Homemade Toffee Bits (or store-bought)
1/3 Cup (96g) Cookie Butter
Flaky Sea Salt as garnish

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Instructions

Make Toffee Bits - Please see the recipe and instructions here in my Salted Toffee Espresso Blondies.
Prep Oven & Baking Pan - Place a rack in the center of the oven and preheat it to 350ºF (180ºC). Then prepare an 8x8 inch (20x20cm) square pan by buttering and lining with parchment paper, leaving an overhang for easy removal. Set aside.
Combine Butter & Brown Sugar - Melt butter in the microwave or a small saucepan. Transfer hot melted butter into a large mixing bowl along with the brown sugar and whisk until well combined. Let cool slightly for 5 minutes.
Combine Dry Ingredients - Meanwhile, in a small mixing bowl, combine all-purpose flour, ground cinnamon and fine salt. Set aside.
Combine Wet Ingredients - Once the butter/sugar mixture has cooled slightly (it should be lukewarm and not too hot), add 1 whole egg, 1 yolk and vanilla and whisk until emulsified.
Add Dry Ingredients - Sift in the dry ingredients and mix until there are very few flour streaks left. Do not overmix.
Fold in Toffee - Add toffee bits and gently fold into the batter. Reserve some toffee bits to add on top.
Transfer & Swirl - Spread the blondie batter into your prepared pan. Then add about 16 dollops (1 teaspoon dollops) of cookie butter on top and swirl it throughout the batter with a butter knife.
Bake - Sprinkle the reserved toffee pieces on top of the batter. Bake for 18 to 21 minutes. It’s ready when the edges are golden and the middle is slightly puffy and shiny. A toothpick inserted into the center should come out with a few moist crumbs. Do not overbake!
Cool & Serve - Set on a wire rack and allow to cool completely in the pan, before cutting into small pieces. It should take about 2 hours or so. Top with flaky sea salt, cut into 16 equal pieces or 1-inch bites (2.5cm) and enjoy!!

Notes

Toffee Storage - You won't need to use the whole batch as it makes about 1 cup. Save the leftover toffee bits in an airtight container in a cool and dry place, like your cupboard for up to 2 weeks or in the freezer for up to 2 months. Use it in cookies, brownies, ice cream and more.

Blondies Storage - Store in an airtight container on the counter for 3 to 4 days! Store in an airtight container in the fridge for about 1 week. Allow to come to room temperature before serving or eat it straight out of the fridge. To freeze, store cooled pieces in a freezer tight bag for up to 2 months. Set on the counter and let it come to room temperature before serving. It should take about 45 minutes, depending on how large the pieces are.

Prep Time: 30
Cook Time: 10 Mins for toffee/ 18 to 21 Mins for Blondies