Biscoff Blondies

Biscoff Blondies

Biscoff Blondies

Ingredients

  • Blondie Dough
  • 1 cup (227g) salted butter, browned to 186 grams
  • 1/4 cup (60g) Biscoff cookie butter spread
  • 1 1/4 cups (250g) light brown sugar, lightly packed
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 2 cups (240g) all-purpose flour, spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/3 cup (48g/6 cookies) ground Biscoff cookies
  • Toppings
  • 1/4 cup (60g) Biscoff cookie butter spread
  • 6-8 cookies for topping

Instructions

  1. Preheat the oven to 325F/163C convection (300F/149C conventional). Grease and line an 8×8” pan with baking spray and parchment paper, leaving an overhang to easily remove them.
  2. Brown the butter in a medium saucepan over medium heat, stirring occasionally. When it foams and bubbles, stir continuously until the butter browns and smells nutty.
  3. Pour the browned butter into a large bowl, add the cookie butter and light brown sugar. Whisk aggressively for 1-2 minutes.
  4. Add the eggs and vanilla, then whisk aggressively for 2-3 more minutes until the mixture is completely smooth and pale.
  5. Fold in the flour, baking powder, salt, and ground Biscoff cookies, just until the last streak of flour is combined.
  6. Spread half the batter into the prepared pan and dollop cookie butter on top.
  7. Spread the rest of the batter on top and press the cookies into the batter.
  8. Bake for 35-40 minutes until golden brown and puffed in the center. It should feel soft but not liquid-y when pressed.
  9. Remove from the oven and cool for 30-60 minutes in the pan before slicing.

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