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Have you ever had Biscoff spread before?
Biscoff is a creamy, vegan, nut-free spread with the consistency of peanut butter. It’s made from Biscoff Cookies. It tastes like spreadable graham crackers with a hint of brown sugar thrown in. And I completely love it! Trader Joe’s sells a similar spread called Cookie Butter. My Chocolate Chip Cookie Granola Bars are made from cookie butter/Biscoff.
Biscoff is available at most grocery stores in the peanut butter aisle.
I promise, I’m not a walking advertisement for Biscoff, but I just love baking with it. And spreading it on bananas. And combined with Nutella on a piece of toast. And straight out of the jar with a spoon. I know you do that too!
Biscoff pairs wonderfully with white chocolate. Well, let’s be honest. It pairs well with any chocolate. White chocolate won the battle today, though. I formulated a new blondie recipe that left room for a lot of this creamy spread. It’s sweetened purely from brown sugar; there is no white sugar in these blondies at all. The blondies are soft and chewy, without a dry crumb in sight.
Last week I posted a recipe for my Chewy Chocolate Chunk Cookies. They have been pinned on Pinterest well over 100K times since. Many, many readers have written to me how much they love them. The trick to getting them so chewy? Using melted butter and adding an extra egg yolk. So, I did the same with these blondies. I used melted butter and one whole egg + 1 egg yolk. Yep, these blondies are the chewiest.
Careful not to overbake the blondies. I accidentally left one batch in the oven too long as I went over to the computer to edit photos. Whoops! Out came some dry blondies. The trick to having them so soft and moist is the baking time. 25 minutes at 350F. Make sure you have an oven thermometer to check your oven temperature. I talked about my oven thermometer woes on Instagram earlier today.
The blondie recipe is all mixed by hand. There is no mixer required to make these! That’s another reason why I love to use melted butter in recipes – there is usually no need to pull out your mixer. The batter is quite thick, though. Consider it your arm muscle workout for the day. And your reward is a biscoff blondie. 
I’d workout for a blondie anyday of the week.
If you like brown sugar, you’ll love these. If you like white chocolate, you’ll love these. If you like blondies, you’ll love these. And if you like Biscoff/cookie butter, you’re definitely going to love these. They are so easy to make, you’ll think that you’re doing something wrong. I assure you: you’re not.
Fact: I like blondies more than brownies. Must be the hair color.
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Makes 16 blondies. Recipe may easily be doubled and baked in a 9x13 pan for 35 minutes. Blondies stay fresh at room temperature for 1 week.
Ingredients
- 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)
- 1 and 1/4 cups white chocolate chips
Instructions
- Preheat oven to 350F degrees. Line a 8x8 or 9x9 baking pan with parchment paper or spray with nonstick spray. Set aside.
- In a medium sized bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, stir the melted butter and brown sugar together until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in the Biscoff spread. Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the white chocolate chips.
- Spoon the batter into the prepared baking dish. Bake for 25-26 minutes. The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely- about 3 hours - before cutting into squares.
Notes
What to do with the extra egg white? Make these or these.
Recipe Source: sallysbakingaddiction.com
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Melted butter + brown sugar + an extra egg yolk make my Chewy Chocolate Chunk Cookies just as chewy and soft as today’s blondies.
I love Biscoff spread! I used Trader Joe’s brand, known as “Cookie Butter” in my Chocolate Chip Cookie Granola Bars.
Tastes like cookies.
Baking bars involved much less work than baking cookies! Here are a few favorites:
Peppermint Patty Stuffed Chocolate Chip Cookie Bars
Brown Butter Pretzel M&M Blondies
Peanut Butter S’more 7 Layer Bars
More from Sally's Baking Addiction:
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