After I started taking Upper-Level U.S. History with Sue Ikenberry, I began to appreciate Biscoff cookies because Sue serves them at the start of every class with tea. I then started playing with this Biscoff blondie recipe. The brown butter, milk chocolate and cookie butter create the perfect combination. The blondies are incredibly chewy thanks to the corn starch and brown sugar, and the Biscoff pieces add a perfect crunch. These are blondies—brownies without chocolate or chocolate chip cookies in bar form—so they are super quick, adaptable and delicious.
Ingredients:
- 12 tbsp. salted butter
- 1 cup (230 g) dark brown sugar packed
- 1 egg + 1 egg yolk (room temperature)
- ⅓ cup (80 g) Biscoff cookie butter
- 1 tbsp. vanilla extract
- ¾ tsp. salt
- 2 ½ tsp. corn starch
- ½ tsp. baking powder
- 1 ⅓ cup (170 g) all-purpose flour
- ¾ cup milk chocolate chips
- ¾ cup broken Biscoff pieces
- additional Biscoff cookies to top
Instructions:
- Melt the butter in a frying pan over medium heat, stirring continuously and scraping the bottom and sides of the pan. Bubbles should begin to form and continue to get smaller until the butter develops a nutty aroma and begins to foam after about 7 to 8 minutes. Take a large spoon and scoop up some of the melted butter, scraping the bottom of the pan. If the butter is a golden brown color with small brown bits settled to the bottom, it is done. If not, continue to heat the butter, checking every minute until it is done. Pour the butter into a heatsafe bowl and allow it to cool for 5 minutes.
- In a large bowl, add the butter and brown sugar. Mix thoroughly, scraping down the sides of the bowl as necessary.
- Add the eggs, vanilla and cookie butter, and mix on high speed until the mixture is well combined and lightens slightly in color.
- In a separate bowl or in a measuring cup, add the flour, salt, cornstarch and baking powder, and whisk until combined.
- Add the flour mixture into the wet ingredients and fold until just combined.
- Add the Biscoff pieces and chocolate chips and fold into the batter until just combined.
- Line an 8×8 pan with parchment paper and spread the batter in an even layer.
- Chill in the fridge for at least 30 minutes.
- Preheat oven to 350 °F.
- Bake the bars right after taking them out of the fridge for 18–25 minutes, flipping the tray halfway through to ensure an even bake.
- Allow the bars to cool for at least 10 minutes before cutting.
Notes:
- This recipe is versatile. To change the flavor just remove the cookie butter and Biscoff pieces and add whatever you want. A great way to change the recipe up is to replace the cookie butter with peanut butter and add Reese’s Peanut Butter Cups instead of Biscoff cookies. I also recommend M&M’s Minis, Rolos or Cadbury Mini Eggs for a fun spring twist.
- It will be very tempting to eat the bars right out of the oven, but try to let them cool for at least 10 minutes in the pan to allow the blondies to continue baking and set before digging in.