Biscoff Blondies
Biscoff cookie butter is the perfect substitute for nut-free households like mine - it's great in recipes in place of Nutella or peanut butter, such as this easy and delicious blondie recipe.
Servings: 16 servings
Calories: 272kcal
Ingredients
- 10 Biscoff cookies
- ½ cup unsalted butter plus more for pan
- 1 ¼ cups all-purpose flour plus more for pan
- ¾ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup Biscoff cookie butter creamy or crunchy, divided
- 1 ½ cups brown sugar packed
Topping
- 3 tablespoons unsalted butter
- 3 tablespoons Biscoff Cookie Butter creamy or crunchy, divided
- 2 tablespoons brown sugar packed
Instructions
- Prep: Place a rack in center of oven and preheat to 350°F. Place Biscoff cookies in large ziplock bag, seal, and carefully crush with a rolling pin. Set aside. Butter bottom and sides of an 8x8" glass or metal baking dish. Sprinkle baking dish with a light dusting of flour, then invert and tap out excess flour. Set aside.
- Prepare Blondie Batter: Melt ½ cup (1 stick) butter over medium-low heat in medium saucepan. Set aside and allow to cool, about 15 minutes. Once butter has cooled, add 2 eggs, 2 teaspoons vanilla, ¾ cup Biscoff Cookie Butter, and 1½ cups brown sugar and whisk until smooth. In a separate bowl, whisk together 1¼ cups flour, ¾ teaspoon baking powder, and 1 teaspoon salt. Add dry ingredients to butter and Biscoff mixture and stir with a rubber spatula until flour disappears, then fold in half of the crushed Biscoff cookies. Scrape batter into prepared baking dish and use spatula to work batter into corners.
- Make Biscoff topping: Melt remaining 3 tablespoons butter, 3 tablespoons Biscoff Cookie Butter, and 2 tablespoons brown sugar in saucepan over low heat, stirring until smooth. Using the back of a spoon, create deep divots all across top of blondie batter. Pour mixture from saucepan into divots, letting it spill out and across surface of the blondie batter. Sprinkle remaining half of crushed Biscoff cookies over the top.
- Bake blondies until a toothpick tester inserted into the center comes out greasy but clean, 30–35 minutes. Let cool, then cut blondies into squares. Top blondies with ice cream and sprinkle with more crushed cookies.
Notes
- You can use creamy or crunchy Biscoff cookie butter for this recipe.
- Blondies will keep at room temperature in container with a tight fitting lid for up to a week. These can also be stored in the freezer for up to 3 months. I would recommend cutting them into squares and freezing them individually.
- Recipe adapted from Bon Appetit.
Nutrition
Calories: 272kcal | Carbohydrates: 33.3g | Protein: 2.6g | Fat: 14.6g | Saturated Fat: 6.6g | Cholesterol: 44.2mg | Sodium: 206.1mg | Fiber: 0.3g | Sugar: 21.3g
