Biscoff Blondies

Biscoff Blondies - made April 30, 2021 from Jane's Patisserie

Hot on the heels of my earlier post regarding stuffed cookie butter cookies, here's a bar version where blondies are baked with cookie butter swirled in and topped with Biscoff cookie pieces. 

So you can already imagine I'm going to tell you this was also incredible. Because it was.

The cookie butter was a bit difficult to swirl in since it's fairly stiff. You can always warm it up slightly for easier swirling but I wouldn't worry too much about it because having large pockets of cookie butter in the blondie isn't a bad thing.

I've become a fan of adding Biscoff cookies to pretty much anything. Unlike my other favorite, the Oreo cookie, Biscoff cookies don't soften in baking and retain the crispness I like so much in these cookies.

I didn't bake this bar cookie as much as I could have as it was difficult to tell when it was actually done via the toothpick test so I could've baked it a little longer for more of a golden brown color.

Still, it was pretty feckin' delicious anyway. The original blogger, Jane's Patisserie, is from Australia (I believe) so the original recipe followed the metric system. I've translated to ounces for the butter but kept everything else in grams so it's best if you have a food scale to measure the ingredients.

200 grams (7 ounces or 14 tablespoons) unsalted butter, melted

125 grams granulated sugar

125 grams brown sugar

3 eggs

1 teaspoon vanilla extract

275 grams all-purpose flour

1 tablespoon cornstarch

200 grams white chocolate chips

250 grams cookie butter

100 grams Biscoff cookies, coarsely chopped

1. Preheat oven to 350 degrees F. Line a 9 x 9" baking pan with foil and lightly spray with nonstick cooking spray.
2. In a large bowl, whisk together melted butter, granulated sugar and brown sugar.
3. Add eggs and vanilla, beating after each addition.
4. Add flour and cornstarch; mix until just combined.
5. Fold in white chocolate chips.
6. Pour into prepared pan and dollop the cookie butter on top. Swirl through batter. Sprinkle chopped Biscoff cookies. 
7. Bake for 25-30 minutes or until corners are set, middle no longer looks raw and a toothpick inserted near the center comes out with a few moist crumbs.