![Biscoff Blondies](https://delightedbydesserts.com/wp-content/uploads/2024/01/Biscoff-Blondies-720x720.jpeg)
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
- 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.
- 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.
- Pour the browned butter into a large bowl, add the cookie butter and light brown sugar. Whisk aggressively for 1-2 minutes.
- Add the eggs and vanilla, then whisk aggressively for 2-3 more minutes until the mixture is completely smooth and pale.
- Fold in the flour, baking powder, salt, and ground Biscoff cookies, just until the last streak of flour is combined.
- Spread half the batter into the prepared pan and dollop cookie butter on top.
- Spread the rest of the batter on top and press the cookies into the batter.
- Bake for 35-40 minutes until golden brown and puffed in the center. It should feel soft but not liquid-y when pressed.
- Remove from the oven and cool for 30-60 minutes in the pan before slicing.
DAS KÖNNTE DIR AUCH GEFALLEN:
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