One-Bowl Biscoff Blondies from Sweetest Menu

Biscoff Blondies - made August 26, 2021 from Sweetest Menu 

1/2 cup (1 stick) butter, melted

1 cup (180 grams) brown sugar

1/2 cup Biscoff cookie spread, divided

1 large egg

1 egg yolk

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon baking powder

pinch of salt

2/3 cup white chocolate, coarsely chopped

8 Lotus Biscoff cookies, broken into pieces

1. Preheat oven to 350 degrees F. Line an 8 x 8" baking pan with foil and lightly spray with nonstick cooking spray.
2. In a large mixing bowl, combine melted butter, brown sugar and 1/4 cup Biscoff cookie spread. Mix until well combined.
3. Add egg and egg yolk; mix to combine. Stir in flour, baking powder and salt, mixing until combined and no flour streaks remain. Fold in white chocolate chunks.
4. Spread batter evenly into prepared pan. Dollop remaining 1/4 cup Biscoff cookie spread over top and place broken Biscoff cookies all over top.
5. Bake blondies for 25-30 minutes or until golden at the edges and center is set. Do not overbake.

You know I'm a cookie butter fan so these will get an almost automatic thumbs up from me. I'm one of those people who don't like cookie butter combined with chocolate as the two flavors compete rather than complement each other, according to my jaded taste buds. 

But cookie butter works perfectly with a brown sugar blondie as the blondie sets a nice backdrop for the cookie butter to shine. And shine it does in this bar cookie with a triple shot of cookie butter: mixed into the blondie batter itself, swirled as straight cookie butter into the blondie and with the topping of Lotus (cookie butter) cookies to crown it all.

The only tricky thing with this is it's hard to tell when it's actually done or even just underdone enough. The toothpick test is suspect because even if you could poke the toothpick into the part of the blondie that doesn't have pure cookie butter in it, it's one of those blondies that can have the toothpick come out "clean" but that just means raw batter isn't clinging to it but it's still not baked enough. 

Mine could've used a few more minutes in the oven but that didn't detract from the taste. Cookie butter glory. The only thing I might do differently next time is to not top with the Lotus biscoff cookies until right after I take them out of the oven. Topping with the cookies and having them bake along with the blondie made the cookies more brown. It didn't affect the flavor but I would prefer the original Lotus cookies not being double baked.