Biscoff Blondies

21 Oct

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…



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.)


Linking up With:

Funday Monday from Still Being Molly and Lipgloss and Crayons
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from I Should Be Mopping the FloorTwelve O Eight,Redhead Can Decorate, and Scattered Thoughts of a Crafty Mom
Melt In Your Mouth Monday from Make Ahead Meals for Busy Moms
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog
Foodie Friday from Simple Living & Eating


7 Responses to “Biscoff Blondies”

  1. Laura@Baking In Pyjamas October 22, 2013 at 4:08 am #

    They look yummy, I could easily polish of more than one. Visiting from Met in Your Mouth Monday.

    • Alyson October 22, 2013 at 12:48 pm #

      Thanks for stopping by!

  2. Miz Helen October 27, 2013 at 10:52 am #

    Your Biscoff Blondies look delicious. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    • Alyson October 28, 2013 at 10:15 am #

      Thank you! I look forward to sharing more with y’all.

  3. Chrissy Teesdale-Boerman October 28, 2013 at 11:08 am #

    Um. YUm. I need to try this, my kids have been begging me to buy cookie butter. You have me sold. Thanks for linking up to the all things pretty party

    • Alyson October 28, 2013 at 11:15 am #

      Oh yes, definitely buy some! It’s so good. I like to bake with it. My mom likes to eat it out of the jar. To each her own, I guess. :)


  1. 2013: A Look Back | Wine & Plum - December 31, 2013

    […] Biscoff Blondies  2. Milky Way Pecan Pie  3. ABC (Apple-Bacon-Cheddar) Sandwiches  4. Kale & White Bean […]

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