Biscoff Blondies

These biscoff blondies have a layer of biscoff and the perfect crinkle top. You only need 9 ingredients and no mixer required!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Bake 30

Total Time 45

Servings blondies

Calories 382kcal

Author Gabby

Equipment

1 Whisk
1 8x8 inch Square Baking Pan
Parchment Paper

Ingredients

¾ cup Lotus Biscoff Spread (or other Speculoos cookie butter spread brand)
¾ cup butter, melted (regular or vegan)
¾ cup light brown sugar
¾ cup granulated sugar
2 eggs
1½ teaspoons vanilla extract
1¼ cup + 2 Tablespoons all-purpose flour SEE NOTES
¾ teaspoons salt
4-5 Lotus Biscoff cookies, roughly chopped (optional)

US Customary - Metric

Instructions

Cut a piece of parchment paper so that it fits into your an 8×8 square baking pan, leaving some hanging over the edges. Place it in the pan and fold the parchment that is overhanging to form a crease in the shape of the square pan.
Remove the parchment from the pan and place it on a flat surface like a cookie sheet, cutting board, or cooling rack. Spread the cookie butter onto the parchment in the shape of the square pan, so that it will fit into the baking pan in one piece. Freeze while you make the blondies.
Preheat the oven to 350°F and line an 8x8 square baking pan with parchment paper. Leave parchment paper hanging over the sides of the pan so that you can easily remove the blondies from the pan later.
Melt the butter in the microwave or in a small pan over the stove. Transfer the melted butter to a medium sized bowl.
Add in both the sugars and use a whisk to whisk the butter and sugars together. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it.
Add the eggs and vanilla and mix again.
Pour the flour and salt into the bowl and mix with the whisk until just combined (do not over mix!).
Pour half of the batter into the lined baking pan, then take the cookie butter out of the freezer, peel it from the parchment (it should come off easily and in one piece, but if not you can leave it in the freezer for another 5 minutes), and place the whole piece on top of the blondie batter.
Pour the remaining blondie batter on top of the cookie butter into the pan and smooth into an even layer.
Sprinkle crush biscoff cookies on top of the batter if desired (adds some crunch and more biscoff flavor).
Bake for 30-40 minutes*. Begin checking the blondies at 30 minutes by inserting a toothpick in the middle. The top of the blondies should be crinkly and the toothpick should not come out clean. The blondies are ready when the toothpick has a few wet crumbs, but not wet batter.
Let the blondies cool completely before slicing. Enjoy!

Video

Notes

Measuring Flour: Properly measure your flour using either a kitchen scale or the scoop and level method.

Cookie Butter: For an even thicker layer of cookie butter, you can use 1 cup, or up to 1 ¼ cups of cookie butter instead of ¾ cup.

Freezing the cookie butter: Cookie butter doesn't have to be completely frozen, just firm enough to peel off in one piece. If it doesn’t feel firm enough, freeze for 5 more minutes.

Baking Time: This will vary depending on your oven. If using a glass baking dish instead of aluminium, the brownies will take longer to bake as well.

Storage Instructions: Store at room temperature in an airtight container, or un-sliced in the pan. If leaving them in the pan, be sure to cover in plastic wrap or a reusable wrap. They will last around 3-5 days.

Nutrition