Alright, dessert lovers, listen up! If you’re like me, you’re always on the lookout for that perfect sweet treat that’s not only easy to whip up but also makes your heart sing. Well, let me introduce you to the Biscoff Blondies. These chewy cookie butter dessert bars are exactly what you need to elevate your dessert game—trust me, they are nothing short of heavenly. 🤤
Imagine a warm, gooey blondie packed with the rich, spiced flavor of Biscoff cookie butter, topped with crunchy Biscoff cookie bits. Honestly, who wouldn’t want that? Grab your mixing bowl, because I’m about to take you through this delightful journey, step-by-step.
Why You’ll Love This Recipe
- Quick and Easy: It takes hardly any time to mix and bake—perfect for when that sweet craving hits!
- Chewy Goodness: These blondies give you that perfect chewy texture you dream about.
- Biscoff Heaven: If you love cookie butter, prepare to be obsessed. This is the ultimate Biscoff fix.
- Customizable: Add your favorite mix-ins or toppings for a little twist.
- Perfect for Sharing: Make a batch and share with friends (or don’t… I won’t tell! 😉).
Ingredients You’ll Need
Here’s a breakdown of the very, very short shopping list you’ll need. Get these together, and you’ll be on your way to dessert bliss!
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Biscoff cookie butter
- 1/2 cup Biscoff cookies, crushed (plus extra for topping)
- Sea salt, for sprinkling
How to Make (Step-by-Step)
Get ready to dive into the blissful world of baking! Here’s how you make these Biscoff Blondies:
STEP 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and grease or line a 9×13 inch baking pan with parchment paper. Pro tip: leave some overhang for easy removal later. Trust me, you’ll thank me later!
STEP 2: Mix the Sugars and Butter
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until everything is smooth. Yes, your arm might get a tiny bit tired, but that’s the price we pay for deliciousness!
STEP 3: Eggs and Vanilla
Add the eggs one at a time, whisking until fully incorporated after each addition. Stir in the vanilla extract—you know, just to bump up the flavor a notch!
STEP 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Let’s keep things organized, shall we?
STEP 5: Mix Wet and Dry
Gradually mix the dry ingredients into the wet ingredients using a spatula or wooden spoon. Note: Be careful not to overmix. We want chewy blondies, not a gluten monster!
STEP 6: Fold in the Goodies
Gently fold in the Biscoff cookie butter until the batter is smooth. You can leave some swirls for a little marbled effect if you’re feeling fancy. Then, fold in the crushed Biscoff cookies, saving a handful for topping.
STEP 7: Bake it Up
Pour the batter into your prepared baking pan, spreading it evenly. Sprinkle on those reserved crushed cookie bits on top. Bake in the preheated oven for 25-30 minutes. Keep an eye on it! A toothpick inserted in the center should come out mostly clean with a few moist crumbs. Don’t overbake; chewy is key here!
STEP 8: Flavor Boost
Once baked, remove from the oven and sprinkle a pinch of sea salt over the top while still warm. This contrast of sweet and salty? Chef’s kiss. 😘
STEP 9: Cool Down
Allow the blondies to cool in the pan for about 15 minutes. Use the parchment paper overhang to lift them out and transfer to a wire rack to cool completely before cutting into squares.
Pro Tips for the Best Results
- Use Room Temperature Ingredients: This helps in achieving that perfect blend.
- Don’t Overmix: Remember, we want those chewy blondies, not tough cookies!
- Invest in Good Quality Biscoff: Because you deserve the best!
- Double the Batch: If you’re feeling generous—just kidding! Make it for yourself and save some for later.
Fun Variations & Topping Ideas
Variations:
- Nutty Kick: Toss in some chopped nuts like walnuts or pecans for added crunch.
- Chocolate Lover: Add chocolate chips for a double dessert experience.
Toppings:
- Whipped Cream: Serve with a dollop of whipped cream for a party in your mouth.
- Ice Cream: Warm blondies with scoops of vanilla ice cream? Yes, please!
Storing and Reheating
Want to keep the deliciousness for later? Store your Biscoff Blondies in an airtight container at room temperature for up to 5 days. If they last that long, of course!
To reheat, pop them in the microwave for a few seconds—just enough to warm them up and let that gooey cookie butter become even more irresistible.
Creative Leftover Ideas
Okay, but what if you have leftovers (not that I’m expecting any)? Here are a few ideas:
- Blondie Ice Cream Sandwiches: Slice a blondie in half, add a scoop of your favorite ice cream, and voila!
- Trifle Layers: Crumble blondies into a trifle dish layered with whipped cream and fruit for an impressive dessert.
Frequently Asked Questions (FAQ)
How long do Biscoff Blondies stay fresh?
Keep them in an airtight container, and they’ll stay fresh for about 5 days—if they last that long!
Can I freeze Biscoff Blondies?
Absolutely! Wrap them tightly in plastic wrap and store them in a freezer-friendly container for up to 2 months. Just thaw them before diving in!
Can I use another type of cookie butter?
For sure! While Biscoff is the star here, if you’re feeling adventurous, try a different cookie butter flavor. I won’t judge your creativity!
Conclusion
There you have it, folks! A delightful, chewy Biscoff Blondie recipe that will steal your heart and make you the dessert hero at any gathering (or a hero to yourself, which is what really matters). 🙌 Try these out, and don’t forget to leave a comment and a rating to let me know how yours turned out. Now go forth and bake these bad boys!
Biscoff Blondies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease or line a 9×13 inch baking pan with parchment paper.
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth.
- Add the eggs one at a time, whisking until fully incorporated after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients using a spatula or wooden spoon, being careful not to overmix.
- Gently fold in the Biscoff cookie butter until the batter is smooth, leaving some swirls if desired. Fold in the crushed Biscoff cookies, saving a handful for topping.
- Pour the batter into the prepared baking pan and spread it evenly. Sprinkle on the reserved crushed cookie bits.
- Bake in the preheated oven for 25-30 minutes. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
- Once baked, remove from the oven and sprinkle a pinch of sea salt over the top while still warm.
- Allow the blondies to cool in the pan for about 15 minutes, then lift them out using the parchment paper and transfer to a wire rack to cool completely before cutting into squares.
