Biscoff Blondies
Description
The recipe below is for an 8 x 8 pan and since you’ll for sure consider doubling it (to bake in a 9 x 13 pan), I’m suggesting straight away to make 2, (8 x 8) pans instead – these beauties are removed from the oven when still quite soft and I don’t think a 9 x 13 would set as well. Sally’s recipe is perfect, you don’t even need your mixer!…so just measure and bake 2 pans – enjoy!
Ingredients
1 c. (125 g) flour AND 1/8 t. baking soda
1/2 t. EACH baking powder AND salt
5 T. (71 g) butter, melted AND 1 c. (200 g) brown sugar
1 egg AND 1 egg yolk – both at room temperature
1 t. vanilla
1/2 c. (130 g) Biscoff spread (cookie spread found in 380 g jars)
100 g EACH white chocolate chips AND regular chocolate chips – this is about 1 1/4 cups total
Instructions
Preheat the oven to 350 and line the bottom of an 8 x 8 square baking pan with parchment (both ways) and lightly spray the exposed corners.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt and in a large bowl, use a sturdy spatula to stir together the butter and brown sugar until well combined. Whisk the egg and yolk into the butter/sugar bowl, then the vanilla, then switch back to the spatula and stir in the Biscoff spread.
Add in all of the dry ingredients and fold only until just combined, then fold in the chocolate – the batter will be very thick! Spoon and spread the batter into your prepared pan, level it out as best as you can and bake for 25 minutes. The edges should be just starting to crisp but the rest of it will still look very soft – the blondies will set as they cool.
Leave the blondies in the pan until they are completely cooled, this will take about 3 hours, then use the parchment to lift it all out to a cutting board to slice into perfect squares.
