Biscoff Blondies
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.
Servings 16 squares ( 8 x 8 inch pan, 20 x 20 centimeter)
Equipment
Ingredients
Biscoff Blondies
- 113 grams unsalted butter
- 175 grams brown sugar
- 90 grams cookie butter creamy (speculoos or biscoff)
- 2 large egg yolks
- 5 mL vanilla extract
- ½ teaspoon kosher salt Diamond Crystal
- 150 grams all purpose flour
- 4 biscoff cookies broken into blueberry sized pieces
Biscoff Blondie Topping
- 2 biscoff cookies broken into blueberry and cherry sized pieces
- 30 grams cookie butter creamy (speculoos or biscoff)
Instructions
- Place rack in center of oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4).
- Line an 8 inch square (20 cm) metal baking pan with parchment paper, extending it up opposite sides as a handle to lift out the baked blondies.
- 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 unsalted butter, 175 grams brown sugar, 90 grams cookie butter
- Add egg yolks, vanilla and salt. Whisk thoroughly. With a spoon or spatula, mix in flour.2 large egg yolks, 5 mL vanilla extract, ½ teaspoon kosher salt, 150 grams all purpose flour
- Stir in the 4 biscoff cookies that have been broken into small pieces. Mix in just until distributed throughout batter.4 biscoff cookies
- Scoop the batter into the pan and gently press it evenly into the corners. Press the larger broken pieces of remaining 2 biscoff cookies into the batter.2 biscoff cookies
- 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).30 grams cookie butter
- Using a spoon, drizzle runny cookie butter over the bars. Wait until blondies are fully cooled before cutting into pieces.
Notes
Batter consistency
- If you make the blondie batter quickly, the melted butter will still be warm, and the batter will have a thinner consistency.
- If you make the dough slowly (or barely melt the butter), the dough will begin to firm up and you'll need to press it into the pan.
- I baked batches with both thinner and thicker dough and the final result was the same.
- For best results (and neat slices), wait until the bars are completely cool before cutting into pieces.
- They'll have a denser, fudgier texture as the butter and cookie butter will solidify as they cool.
- Store cooled bars in an airtight container at room temperature for up to a week. Good luck - ours always get eaten after a day or two!
- Freeze in an airtight container or zipper sealed bag with parchment paper between layers for 2-3 months.