If you haven't bought Biscoff, it's widely available across the United States now. I see it at Cost Plus World Market, CVS, and Walgreens, and other chains carry it, too. But fear not! Biscoff is inter-changeable with any recipe that calls for nut butter.
I have so many Biscoff-using recipes that I'm devoting the month of May to this crack-in-a-jar. Brace yourself for the onslaught of cookie butter goodness.
We're starting off with a recipe that utilizes another absolutely-in-no-way-healthy standard from grocery store shelves: the Oreo. I find some blondie recipes to be overly sweet, but this one is just right because it has that chocolate kick from the Oreos, and the cookie dough taste from the Biscoff.
These things even LOOK pretty with that color contrast. Don't you agree?
The texture on these is amazingly chewy. You want to take care that you don't overbake, especially when the edges start to firm up. If you make these into hard little bricks, you will cry. Don't let that happen. Make them chewy. Your mouth will thank you.
Your thighs? Not so much.
Biscoff Oreo Blondies
modified from Peanut Butter Oreo Blondies at Crepes of Wrath
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup brown sugar, packed
1 cup granulated sugar
1/2 cup unsalted butter, melted
2/3 cup Biscoff or Speculoos spread
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups roughly crushed Oreos
1/2 cup chocolate chips
1)Preheat your oven to 350 degrees F. Whisk together your flour, baking powder, and baking soda. Set aside.
2) In a large bowl, beat together your brown sugar, granulated sugar, and melted butter. Add in your cookie butter and mix to combine. Add in the eggs, one at a time, beating after each addition. Add in the vanilla. Gradually add in the flour mixture, mixing until just moistened. The dough will be thick. Fold in the crushed Oreos and chocolate bits.
3) Thoroughly butter a 9×13-inch baking dish and press the thick dough into the pan. Bake for 28 minutes or so, until the blondies are lightly golden and set.
4) Allow them to cool completely before cutting into bars and serving. These will keep well in an airtight container at room temperature for up to a week, if they last that long.
OM NOM NOM.