These chewy, fudgy biscoff blondies are full of the warming, golden caramel flavors of Belgian biscoff cookies and speculoos (cookie butter) spread. Notes of cinnamon and nutmeg combine with rich, buttery brown sugar in these easy bar cookies.
Course Dessert, Snack
Cuisine American, Belgian
Prep Time 15 minutesminutes
Cook Time 21 minutesminutes
Total Time 45 minutesminutes
Servings 16squares ( 8 x 8 inch pan, 20 x 20 centimeter)
90grams (6 Tablespoons)creamy cookie butter spread (speculoos or biscoff)
2largeegg yolks
1teaspoonvanilla extract
½teaspoonKosher salt
150grams (1¼ cups) all purpose flour
4biscoff cookies, broken into blueberry sized pieces
Biscoff Blondie Topping
2biscoff cookies, broken into blueberry and cherry sized pieces
30grams (2 Tablespoons)creamy cookie butter spread (speculoos or biscoff)
Instructions
Place rack in center of oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4).
Line an 8 x 8 inch (20 x 20 cm) metal baking pan with parchment paper, extending it up opposite sides as a handle to lift out the baked blondies. I like to use binder clips to clip the paper to the sides so that it doesn't slump into the dough.
In a microwave safe bowl, heat butter and brown sugar in 30 second bursts until fully melted, 60-90 seconds. Whisk until the mixture looks smooth and glossy. Add cookie butter spread and whisk until fully incorporated. If the mixture starts to look curdled, don't worry! The next addition will smooth it back out again.
113 grams (4 ounces, 8 Tablespoons) unsalted butter, 175 grams (¾ cup + 2 Tablespoons) brown sugar, 90 grams (6 Tablespoons) creamy cookie butter spread (speculoos or biscoff)
Add egg yolks, vanilla and salt. Whisk thoroughly. With a spoon or spatula, mix in flour.
2 large egg yolks, 1 teaspoon vanilla extract, ½ teaspoon Kosher salt, 150 grams (1¼ cups) all purpose flour
Stir in the 4 biscoff cookies that have been broken into small pieces. Mix in just until distributed throughout dough.
4 biscoff cookies, broken into blueberry sized pieces
Scoop the dough into the pan and gently press it evenly into the corners. Press the larger broken pieces of remaining 2 biscoff cookies into the dough.
2 biscoff cookies, broken into blueberry and cherry sized pieces
Bake for 21-23 minutes, until center is fully set, top is golden brown, and bars are pulling away from the pan at the edges. Once somewhat cool, gently warm the remaining 2 Tablespoons of cookie butter in 5 second bursts in the microwave (or in a double boiler over a bowl of hot water). Using a spoon, drizzle runny cookie butter over the bars. Wait until blondies are fully cooled before cutting into pieces.