Biscoff Blondies
Deliciously chewy blondies infused with the rich flavor of Biscoff cookie butter, topped with crushed Biscoff cookies.
Equipment
- 9x13 inch baking pan
- mixing bowls
- whisk
- Spatula
- wire rack
Ingredients
- 1 cup Unsalted butter Melted, adds richness and moisture.
- 1 cup Brown sugar Packed, gives a deep caramel flavor.
- 1/2 cup Granulated sugar Balances sweetness and adds texture.
- 2 large Eggs Provide structure and bind ingredients.
- 1 teaspoon Vanilla extract Enhances overall flavor.
- 2 cups All-purpose flour Base of the batter, gives body.
- 1 teaspoon Baking powder Helps the blondies rise and become fluffy.
- 1/2 teaspoon Baking soda Adds slight lift and contributes to texture.
- 1/4 teaspoon Salt Balances sweetness and enhances flavors.
- 1 cup Biscoff cookie butter Star ingredient providing unique flavor.
- 1/2 cup Biscoff cookies Crushed, for topping and added crunch.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9x13 inch baking pan by greasing it with butter or lining it with parchment paper.
- In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Whisk until smooth and creamy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in the Biscoff cookie butter until evenly distributed.
- Pour the batter into the prepared baking pan and smooth the top. Sprinkle crushed Biscoff cookies evenly over the batter.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Let the blondies cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.
Notes
These Biscoff blondies are perfect for sharing and can be served warm with ice cream or drizzled with chocolate.