Chewy One-Bowl Biscoff Blondies
Delightful bars combining the rich flavors of Biscoff cookies with a chewy texture, perfect for any occasion.
Ingredients
Main Ingredients
- 22 cookies Biscoff or Speculoos cookies, divided Provides a unique flavor profile with caramel and spice notes.
- ½ cup unsalted butter, melted Adds richness and moisture.
- ½ cup Biscoff cookie butter spread Enhances taste and texture.
- ½ cup packed dark or light brown sugar Brings deep, molasses-like sweetness.
- ⅓ cup granulated sugar Adds sweetness and helps create a crisp top.
- ½ teaspoon kosher salt Balances sweetness and enhances flavors.
- 1 large egg Contributes to chewiness.
- 1 large egg yolk Adds moisture.
- 2 teaspoons pure vanilla extract Enhances overall flavor.
- 1 cup all-purpose flour Forms the base of the blondies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare an 8×8 baking pan by lining it with parchment paper or aluminum foil.
- Chop 8 of the Biscoff cookies into small pieces, similar in size to large blueberries.
- In a medium to large bowl, whisk together the melted butter and cookie butter until smooth and creamy.
- Add the brown sugar, granulated sugar, and kosher salt to the bowl, whisking until well combined.
- Incorporate the egg and egg yolk, along with vanilla extract, whisking until thoroughly blended.
- Add the flour to the wet ingredients and fold until only a bit of flour remains visible. Gently mix in the chopped Biscoff cookies.
Baking
- Arrange the remaining Biscoff cookies at the bottom of the prepared pan and spoon the batter over evenly.
- Bake in the preheated oven for about 20-25 minutes, or until the edges are set and a toothpick comes out with a few moist crumbs.
- Let cool in the pan on a wire cooling rack for about 1-2 hours before slicing.
- For added flavor, drizzle melted cookie butter over the cooled blondies before cutting.
Notes
For an extra rich flavor, consider using a mix of dark and light brown sugar. You can add nuts or chocolate chips for a twist. Store in an airtight container for up to 4-5 days.