Brown Butter Blondie with Speculoos Buttercream

Name: Brown Butter Blondie with Speculoos Buttercream
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 2 dozen
Ingredients: 1 cup butter plus 1 tablespoon butter, divided; 2-1/4 cups packed brown sugar; 3 large eggs, room temperature, lightly beaten; 2 teaspoons vanilla extract; 2-1/4 cups all-purpose flour; 1-1/2 teaspoons baking powder; 2-1/4 teaspoons ground cinnamon; 1/2 teaspoon sea salt; 1 cup chopped walnuts, toasted; COOKIE BUTTER FROSTING:; 2/3 cup butter, softened; 1/4 cup confectioners' sugar; 3/4 cup Biscoff creamy cookie spread; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon sea salt

Total Time Prep: 35 min. Bake: 30 min. + cooling

Yield 2 dozen

Test Kitchen Approved

These brown butter blondies with Speculoos buttercream have a fluffy blondie base with a lightly-spiced cookie butter frosting.

Ingredients

1 cup butter plus 1 tablespoon butter, divided
2-1/4 cups packed brown sugar
3 large eggs, room temperature, lightly beaten
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
2-1/4 teaspoons ground cinnamon
1/2 teaspoon sea salt
1 cup chopped walnuts, toasted
COOKIE BUTTER FROSTING:
2/3 cup butter, softened
1/4 cup confectioners' sugar
3/4 cup Biscoff creamy cookie spread
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt

Directions

Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Grease parchment with 1 tablespoon butter; set aside.
In a large bowl, mix flour, baking powder, cinnamon and salt; set aside.
In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat; transfer to a large bowl. Let cool to room temperature. Add brown sugar and vanilla until smooth. Stir in eggs until well mixed. Add to dry ingredients; stir to combine. Fold in walnuts.
Spread into prepared pan. Bake until golden brown, 30-35 minutes. Cool completely in pan on a wire rack.
For the frosting, in a large bowl cream butter and confectioners' sugar until smooth. Add cookie butter, vanilla, cinnamon and salt. Continue mixing until light and fluffy, 3-4 minutes. Spread frosting over cooled blondies. Cut into bars; serve.

Nutrition Facts

1 piece: 332 calories, 20g fat (9g saturated fat), 58mg cholesterol, 210mg sodium, 36g carbohydrate (24g sugars, 1g fiber), 3g protein.

This recipe is full of fall flavors without being pumpkin-spiced. And who doesn't like cookie butter? —Shannon Copley, Upper Arlington, Ohio

Recipe Creator

Community Cook