Biscoff Blondies
Soft and chewy Biscoff blondies loaded with cookie butter flavor and crunchy Biscoff cookies. An easy recipe that's always a crowd-pleaser.
Servings: 16 pcs
Ingredients
- 225 grams unsalted butter
- 350 grams light brown sugar
- 2 medium eggs
- 1 tbsp vanilla extract
- pinch of salt
- 275 grams all-purpose flour
- 100 grams Biscoff cookies
- 100 grams Biscoff spread crunchy or smooth
- extra Biscoff cookies for decorating
Equipment
- For a 20 x 20 cm/ 8x8 inch baking pan
Instructions
- Melt the butter in a saucepan and add it together with the sugar to the bowl of a stand mixer. Mix until smooth. Add the eggs one at a time, mixing in between each addition.
- Add the vanilla extract and mix briefly. Finally, add the flour and salt. Mix until fully incorporated.
- Break the cookies into pieces and fold them into the batter. Transfer the batter to a baking pan lined with parchment paper and spread evenly.
- Place the Biscoff spread in the still-warm saucepan from the butter and heat gently until slightly thinner and easier to spoon. Dollop spoonfuls over the batter and use a knife to create swirls.
- Break a few extra cookies into pieces and scatter them over the top of the blondie.
- Bake the Biscoff blondie for 25-30 minutes at 400°F/200°C (conventional oven). The top should have a thin crisp layer and the center can still have a slight wobble, but it should feel set.
- Let the blondie cool completely and firm up before cutting into pieces.
Tips
The shorter you bake the blondie, the softer and more gooey it will be. Just make sure to let it cool completely and firm up before slicing.
How to store
Store in an airtight container for up to 1 week at room temperature. Freeze for up to 3 months.