YUM YUM PIG'S BUM ........as they say....... who are they ....... who cares look at this recipe ...... for ya !!!!!!...enjoy or not ......... i am way to lazy to bake ........... so i will find a place that sells ...but!!!!!!>....... looks great .........not good for the blood sugr or arse .........but who cares ......enjoy ......
Brown Butter Blondie with Speculoos Buttercream
Published on Aug. 21, 2025
These brown butter blondies with Speculoos buttercream have a fluffy blondie base with a lightly-spiced cookie butter frosting.
I can’t decide which ingredient makes our brown butter blondies with Speculoos buttercream so special. Surely it must be the cookie butter in the frosting, with its unexpected, softly spiced flavor. Or is it the browned butter, the secret ingredient that makes every dessert better? Or maybe it’s the salty, toasted walnuts that provide the perfect textural and flavor juxtaposition so these blondies don’t become one-note sweet. I like to think it’s the perfect harmony of all three—the combination of decadent, nutty, rich and salty all that makes them one of the most perfect modern fall desserts.
Those new to browning butter should know the technique isn’t difficult, but it’s certainly something that requires your full attention. It’s a sensory experience, requiring your sight and smell to decide when it’s done. The time suggestion is simply an estimate. You’ll know the butter is browned when the milk fat pieces turn a caramel-tan color and the aroma is thickly nutty and sweet.
Ingredients for Brown Butter Blondies with Speculoos Buttercream
- Butter: For these blondies, you’ll need just less than four sticks of butter. The butter will grease the pan, turn brown, and add richness to the Speculoos buttercream.
- Brown sugar: You can use light or dark brown sugar here. Dark brown sugar will add deep flavors of caramel and molasses to our cookie butter blondies, while light brown sugar adds just a touch.
- Eggs: About 30 minutes before starting this recipe, remove the eggs from the fridge and let them come to room temperature. Room-temperature eggs will better emulsify into the batter, creating more tender, voluminous, beautiful blondies.
- All-purpose flour: Measure the flour properly so you don’t add too much flour to the blondies, which will make them dry and dense. Use the spoon and scrape method to measure the flour, and avoid digging your measuring cup right into the flour bag.
- Baking powder: We’ll use a little baking powder to help the blondies puff up.
- Cinnamon: These browned butter blondies have a spice boost from cinnamon to match the cinnamon Speculoos buttercream.
- Walnuts: Walnuts add a much-needed savory component to break up the deep richness of the brown butter blondies and cookie butter frosting. Toast the nuts beforehand to bring out their natural nutty flavor and remove their raw edge.
- Confectioners’ sugar: Take a minute to sift the confectioners’ sugar to knock out any lumps for a picture-perfect frosting.
- Biscoff creamy cookie spread: Most grocery stores carry Biscoff cookie spread, but call ahead if you’re unsure. You could also try other off-brand Speculoos cookie spreads—just make sure they’re creamy, not crunchy!
Directions
Step 1: Prep the pan
Preheat the oven to 350°F. Line a 13×9-inch baking pan with parchment paper, extending the ends up the sides. Grease the parchment paper with 1 tablespoon of butter, then set the pan aside.
Step 2: Whisk the dry ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon and salt. Set the bowl aside.
Step 3: Brown the butter
In a small heavy saucepan, melt the butter over medium heat. To brown the butter, constantly stir and heat the butter until it’s golden brown and has an undeniably nutty aroma, about five to seven minutes.
Immediately remove the saucepan from the heat, then add the brown sugar and vanilla extract, stirring until the mixture is smooth to help cool down the butter.
Editor’s Tip: Brown butter can turn from perfectly golden brown to burnt within a few seconds, so never walk away or take your eye off it. As soon as the butter is browned, remove the saucepan from the heat and mix in the sugar and vanilla extract to stop the cooking process.
Step 4: Make the batter
Quickly stir in the room-temperature eggs until they’re well mixed. Add the wet mixture to the dry mixture and stir just until they’re combined. Fold in the toasted walnuts.
Editor’s Tip: Stir the batter just until no white streaks remain before adding the walnuts. You’ll get the most tender blondies if you don’t overmix the batter.
Step 5: Bake the blondies
Use a mini offset spatula or the back of a spoon to spread the batter evenly into the prepared pan. Slide the pan into the oven and bake the blondies until they’re golden brown, 30 to 35 minutes. Cool the blondies completely to room temperature in the pan on a wire rack before moving onto the next step.
Step 6: Whip up the frosting
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and confectioners’ sugar until they’re completely smooth. Add in the cookie butter, vanilla extract, cinnamon and salt. Continue mixing the buttercream until it’s light and fluffy, three to four minutes.
Step 7: Decorate and serve
Spread the Speculoos buttercream over the completely cooled blondies. Cut the frosted blondies into bars and serve.
Editor’s Tip: If your blondies are even a little bit warm when you add the frosting, the frosting will melt into the blondies, making them syrupy and cloyingly rich. Wait until they are completely cooled to room temperature.
Recipe Variations
- Swap the nuts: Not a fan of walnuts? Hazelnuts or macadamia nuts would be excellent instead.
- Add pieces of apple: To outfit these cookie butter blondies even more for fall, add peeled and finely chopped apples to the batter. This will make a beautiful batch of brown butter apple blondies with walnuts, cinnamon and Speculoos buttercream.
- Finish with flaky salt: After the blondies are frosted, add a flourish of flaky salt. It helps offset the sweetness just a bit, plus it looks so pretty and professional.
- Try another frosting: While we love Speculoos buttercream, there are a few other ways to finish these brown butter blondies. Tangy cream cheese frosting would be nice on the blondies. Peanut butter frosting would pair well with the brown butter and cinnamon, but I would omit the walnuts. You could finish them with salted caramel sauce or omit the topping altogether.
How to Store Brown Butter Blondies with Speculoos Buttercream
Brown butter blondies with Speculoos buttercream should be stored in an airtight container in the fridge for up to four days. Do not stack them, or the frosting will smudge.
Can you freeze brown butter blondies with Speculoos buttercream?
Yes, you can freeze browned butter blondies with Speculoos buttercream, frosted or unfrosted! Transfer the blondies to an airtight container or keep them in their pan and wrap them in two layers of storage wrap. The blondies can last in the freezer for up to two months. Thaw them overnight in the fridge.
Can you make brown butter blondies with Speculoos buttercream ahead of time?
Yes, you can make brown butter blondies with Speculoos buttercream ahead of time. Either fully bake and frost the blondies the day before serving them, or bake the blondies ahead of time and freeze them, then whip up the buttercream and frost them the morning of serving them.
Brown Butter Blondies with Speculoos Buttercream Tips
How can you cut the cleanest pieces of brown butter blondies with Speculoos buttercream?
To cut the cleanest pieces, run a sharp chef’s knife under very hot water, then carefully wipe the water away with a clean towel. Make the first cut, then rinse the knife under the water again and repeat the process. It’s a little tedious, but each blondie will be perfectly clean-cut without crumbs in the buttercream.
What’s the difference between blondies vs. brownies?
The difference between blondies and brownies lies in their ingredients. While they have the same texture and serving format, brownies are completely chocolaty and a bit more dense in texture, while blondies taste more like chocolate chip cookies.
How do you serve brown butter blondies with Speculoos buttercream?
Serve brown butter blondies with Speculoos buttercream as-is. Any other toppings or accompaniments, like whipped cream or ice cream, would be too rich. For wine pairings, try moscato d’Asti, vin santo or a late-harvest riesling.
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