Description
These Biscoff cookie butter blondies are a fudgy, chewy, and indulgent dessert made with just five ingredients. They require zero chill time, are mixed in one bowl, and feature pockets of warm, gooey spiced cookie butter.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (125g) Biscoff Cookie Butter Spread
- Optional: 1/2 cup white chocolate chips
- Optional: 1/2 cup toasted pecans or walnuts
- Optional: Crushed Biscoff cookies for topping
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the short sides for easy removal.
- Melt the butter in a microwave-safe bowl in 30-second intervals, stirring until just melted. Do not let it boil. Set aside to cool slightly.
- In the bowl with the melted butter, add the sugar and stir vigorously with a fork until the mixture looks wet and clumpy. Add the egg and mix until the batter is glossy and uniform.
- Stir in the flour, baking powder, and salt. Mix only until no dry streaks remain. Do not overmix. If using optional add-ins like chocolate chips or nuts, fold them in now.
- Spread the thick batter evenly into the prepared pan. Dollop spoonfuls of the Biscoff spread over the top. Use a knife to drag through the batter in a zig-zag or circular pattern to create swirls. Drizzle remaining Biscoff on top.
- Bake for 25-30 minutes until the edges are golden brown and the center is just set. A toothpick inserted should come out with moist crumbs, not wet batter.
- Let the blondies cool in the pan for at least 15 minutes before lifting them out using the parchment overhang. Cut into squares and serve.
Notes
Do not overmix the batter to ensure a fudgy texture rather than a cakey one. Use parchment paper for easy removal and cleanup. The blondies continue to cook in the hot pan after being removed from the oven, so pull them when the toothpick has moist crumbs. Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 28
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 1
- Protein: 3
Keywords: Biscoff, blondies, cookie butter, easy dessert, 5-ingredient recipe, fudgy blondies, no-chill dessert, one-bowl dessert