Biscoff white chocolate chip blondies

Several months ago, I bought a container of Trader Joe's Speculoos (cookie butter) spread. I'd already fallen in love with Biscoff spread (see Biscoff chocolate chip cookies, Biscoff cupcakes with Swiss meringue buttercream and Biscoff swirl gelato) and wanted to try the Trader Joe's equivalent. It helped that it was a few dollars cheaper too.

The Speculoos spread was hanging around in my pantry waiting to be used. I probably should have added some to my boring English muffins for breakfast, but for some reason, I did not. The jar of glorious cookie butter finally got opened when a friend invited us over to their house for a cookout. Biscoff blondies were practically begging to be made.

I baked up a double batch of these blondies and found that the original suggested baking time for a 9x13 inch pan was too much. If you double the recipe like I did, reduce your baking time to 30 minutes and add more time as needed.

These blondies were one of the highlights of the party, as I am told. I wasn't able to stick around the entire night since it was Addie's bath night. The bars have a nice chewy texture like a traditional blondie but have a distinct cookie butter flavor profile (in other words, super yum). The white chocolate chips are a nice feature that add a bit of sweetness and fun crunch in every bite. If you're not a fan of white chocolate, you can certainly substitute with other baking chips (milk chocolate, semi-sweet chocolate, peanut butter, butterscotch or even cinnamon). I bet any of those would taste just as good.

Biscoff white chocolate chip blondies

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 5 Tablespoons (1/3 cup) unsalted butter, melted
• 1 cup light brown sugar, packed
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup Biscoff spread (or Trader Joe's Cookie Butter/Speculoos)
• 1 and 1/4 cups white chocolate chips

Directions

Preheat oven to 350 degrees F.

Grease an 8x8 inch baking pan or line with parchment paper. Set aside.

In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, mix together the melted butter and brown sugar until well combined. Add in the
egg and egg yolk, and vanilla. Mix thoroughly.  Add in the Biscoff/cookie butter and mix well. 

Gently add the flour mixture into the Biscoff mixture and use as few strokes as possible to blend everything together. The blondie batter will be extremely thick. Finally, stir in the white chocolate chips, and again making sure to not overmix the batter.

Transfer the mixture into the prepared baking pan and smooth the top with a spatula. 

Bake for about 25-26 minutes or until the tops and/or sides are a light golden brown. The bars may look a bit underdone but will continue baking and firm up as they cool.

Let the bars come to room temperature (around 3 hours) before slicing them into squares.

Note: If you double the recipe like I did (and bake in a 9x13 inch pan), bake for about 30 minutes. I baked mine for 35 minutes as the original recipe suggested and found that my bars were a bit overdone.

Yield: About 16 bars

Source: Sally's Baking Addiction

Several months ago, I bought a container of Trader Joe's Speculoos (cookie butter) spread. I'd already fallen in love with Biscoff spread (see Biscoff chocolate chip cookies, Biscoff cupcakes with Swiss meringue buttercream and Biscoff swirl gelato) and wanted to try the Trader Joe's equivalent. It helped that it was a few dollars cheaper too.

The Speculoos spread was hanging around in my pantry waiting to be used. I probably should have added some to my boring English muffins for breakfast, but for some reason, I did not. The jar of glorious cookie butter finally got opened when a friend invited us over to their house for a cookout. Biscoff blondies were practically begging to be made.

I baked up a double batch of these blondies and found that the original suggested baking time for a 9x13 inch pan was too much. If you double the recipe like I did, reduce your baking time to 30 minutes and add more time as needed.

These blondies were one of the highlights of the party, as I am told. I wasn't able to stick around the entire night since it was Addie's bath night. The bars have a nice chewy texture like a traditional blondie but have a distinct cookie butter flavor profile (in other words, super yum). The white chocolate chips are a nice feature that add a bit of sweetness and fun crunch in every bite. If you're not a fan of white chocolate, you can certainly substitute with other baking chips (milk chocolate, semi-sweet chocolate, peanut butter, butterscotch or even cinnamon). I bet any of those would taste just as good.

Biscoff white chocolate chip blondies

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 5 Tablespoons (1/3 cup) unsalted butter, melted
• 1 cup light brown sugar, packed
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup Biscoff spread (or Trader Joe's Cookie Butter/Speculoos)
• 1 and 1/4 cups white chocolate chips

Directions

Preheat oven to 350 degrees F.

Grease an 8x8 inch baking pan or line with parchment paper. Set aside.

In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, mix together the melted butter and brown sugar until well combined. Add in the
egg and egg yolk, and vanilla. Mix thoroughly.  Add in the Biscoff/cookie butter and mix well. 

Gently add the flour mixture into the Biscoff mixture and use as few strokes as possible to blend everything together. The blondie batter will be extremely thick. Finally, stir in the white chocolate chips, and again making sure to not overmix the batter.

Transfer the mixture into the prepared baking pan and smooth the top with a spatula. 

Bake for about 25-26 minutes or until the tops and/or sides are a light golden brown. The bars may look a bit underdone but will continue baking and firm up as they cool.

Let the bars come to room temperature (around 3 hours) before slicing them into squares.

Note: If you double the recipe like I did (and bake in a 9x13 inch pan), bake for about 30 minutes. I baked mine for 35 minutes as the original recipe suggested and found that my bars were a bit overdone.

Yield: About 16 bars

Source: Sally's Baking Addiction