So after Biscoff Brownies, my first experiment with cookie butter, I was both completely enthralled by Biscoff and I still had some left in the pantry. So since brownies had already been done, I tried my hand with blondies. And this is rare for me, because as you know, I’m a straight-up chocaholic, but…
OH MY STARS Y’ALL THESE ARE SO GOOD YOU HAVE NO IDEA STOP READING AND MAKE THESE RIGHT NOW. RIGHT. NOW.
Here’s the thing. Once cooled and cut into bars, these are just as good as any other brownie or blondie. Delicious, but not completely insane.
But if you bake these, pull them out of the oven, and then proceed to immediately eat them with a fork out of the pan? You will think you have died and gone to heaven. Oh yes you will.
Like, after I cut them up the next day into actual bars, I tasted one, and it was good. But really, I was trying to give the bars to family and friends and coworkers to get rid of them as fast as I could in order to justify baking another batch to eat straight out of the oven. I guess it would have been smarter to leave them in the pan and re-heat them in the oven the next day, but I just didn’t know any better. Please, learn from my mistakes. I beg you.
Here’s the recipe. You’re welcome.
Biscoff Blondies from The Traveling Spoon
3 tablespoons butter
1/4 cup Biscoff cookie butter spread
3/4 cup brown sugar
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/2 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
Preheat the oven to 350°F. Grease an 8×8-inch baking pan lightly with butter. In a medium saucepan over medium-low heat, melt butter, Biscoff spread, and brown sugar until just combined. Stir until smooth. Remove from heat and set aside to cool.
In a small mixing bowl, combine flour, baking powder, and salt. Set aside.
Stir egg and vanilla into the cooled Biscoff mixture until just blended. Add the flour mixture, and stir until smooth. The batter will be very thick. Fold in chocolate chips.
Transfer mixture into the prepared pan, spreading evenly with the back of a spoon (or mush it with your fingers, if necessary). Bake for 20 minutes or until the edges just begin to brown. Eat directly from warm pan! (Or, if you just gotta be like that, cool in pan on a wire rack before cutting and serving.)
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