Biscoff Blondies

Method

Preheat the oven to 325F/163C convection and grease and line an 8x8” pan with baking spray and parchment paper (leaving an overhang to easily remove them).
Place the butter in a medium saucepan over medium heat and stir intermittently with a rubber spatula or wooden spoon. When it begins to foam and bubble stir continuously, scraping the bottom of the saucepan until the butter has browned and smells nutty.
227 grams salted butter browned to 186 grams
Pour the butter into a large bowl with the cookie butter and the light brown sugar and whisk aggressively for 1-2 minutes.
60 grams Biscoff cookie butter spread , 250 grams light brown sugar lightly packed
Add the eggs and vanilla and whisk aggressively for 2-3 more minutes until the mixture is completely smooth and pale.
2 large eggs room temperature, 2 tsp vanilla extract
Fold in the flour, baking powder, salt and ground Biscoff cookies, just until the last streak of flour is combined.
240 grams all-purpose flour spooned and leveled, 2 tsp baking powder, 1/2 tsp fine sea salt, 48 grams ground Biscoff cookies
Spread half the batter into the prepared pan and place globs of cookie butter on top.
60 grams Biscoff cookie butter spread
Spread the rest of the batter on top and then press the cookies on top of the batter.
6-8 cookies for topping
Bake for 35-40 minutes, it’ll be golden brown and puffed in the center. When you press on it, it should feel soft but not liquid-y.
Remove from the oven and allow to cool for 30-60 minutes in the pan before slicing.

Equipment

Ingredients

Blondie Dough

Toppings

Method

Notes

Nutrition