Description
These Chewy One-Bowl Biscoff Blondies combine the irresistible flavor of Biscoff cookies and cookie butter into a rich, chewy dessert bar. Made in a single bowl, they feature a crunchy cookie base topped with a thick, buttery blondie batter studded with cookie chunks, baked to golden perfection. Perfect for cookie lovers seeking a quick yet indulgent treat.
Ingredients
Base & Topping
- 14 Biscoff or Speculoos cookies (whole, for base)
- 8 Biscoff or Speculoos cookies (chopped, about blueberry-sized pieces)
Blondie Batter
- ½ cup unsalted butter, melted (1 stick or 113g)
- ½ cup Biscoff cookie butter spread (120g)
- ½ cup packed dark or light brown sugar (100g)
- ⅓ cup granulated sugar (67g)
- ½ teaspoon kosher salt
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour (125g)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or aluminum foil, leaving a little overhang on the sides to easily lift the blondies out after baking.
- Chop Cookies: Chop 8 of the Biscoff cookies into small pieces approximately the size of large blueberries to add texture to the batter.
- Mix Wet Ingredients and Sugars: In a medium to large bowl, whisk together the melted butter and Biscoff cookie butter until smooth. Add the brown sugar, granulated sugar, and kosher salt, then whisk until the mixture is well combined.
- Add Eggs and Vanilla: Incorporate the whole egg, egg yolk, and vanilla extract into the wet mixture. Whisk thoroughly until fully blended and the batter is smooth. Scrape down the sides of the bowl as needed.
- Combine Flour and Cookies: Add the flour to the wet ingredients and gently fold in with a spatula until just combined; some streaks of flour are okay. Next, fold in the chopped Biscoff cookie pieces, mixing until evenly distributed. The batter will be thick.
- Assemble Base and Spread Batter: Arrange the remaining 14 whole Biscoff cookies evenly in a layer on the bottom of the prepared pan. Carefully spread the thick blondie batter evenly over the cookie layer.
- Bake Blondies: Bake in the preheated oven for 20 to 25 minutes, or until the edges are set and a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Cool Completely: Allow the blondies to cool in the pan on a wire rack for 1 to 2 hours until fully set. To speed up cooling, you may place the pan in the refrigerator once it is cool enough to handle. Chilling also helps in achieving clean slices.
- Optional Cookie Butter Drizzle: If desired, gently melt 1 to 2 tablespoons of Biscoff cookie butter and drizzle it over the cooled blondies for extra richness and visual appeal.
- Slice and Serve: Using the parchment or foil overhang, lift the blondies out of the pan. Cut into 16 squares or your preferred size and enjoy these chewy, flavorful treats.
Notes
- For best results, use fresh Biscoff cookies and cookie butter spread to impart maximum flavor.
- Do not overmix once flour is added; gentle folding helps keep the blondies chewy and tender.
- Chilling the blondies before slicing ensures cleaner cuts and better texture.
- Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These blondies can be frozen for up to 2 months; thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
