Cookie Butter Blondies (Printable Version)
Thick, chewy blondies packed with a secret layer of soft Biscoff cookie butter. Every bite is extra decadent.
# What You'll Need:
→ Blondie Base
01 -
254 grams all-purpose flour
02 -
0.25 teaspoon fine salt
03 -
1 teaspoon vanilla extract
04 -
1 large egg yolk
05 -
2 large eggs
06 -
350 grams dark brown sugar
07 -
227 grams unsalted butter, melted
→ Cookie Butter Filling
08 -
200 grams sweetened condensed milk
09 -
240 grams cookie butter
# Steps to Follow:
01 -
Let the pan sit until everything's cooled off, then cut it into little squares. That's it—ready to eat.
02 -
Keep baking at 175°C for another 30 minutes until it's nice and golden on top and totally cooked through.
03 -
Spoon the rest of your blondie dough on top. Be gentle when spreading so the cookie butter under there is all covered.
04 -
Grab some cookie butter filling, flatten it between your hands, and lay it over your first baked layer so you cover it evenly.
05 -
Throw cookie butter and condensed milk in a microwave-safe bowl, zap it for 20 seconds at a time, and stir after each go. Stop when it’s melted together and all smooth.
06 -
Drop half the blondie mix into your pan and smooth it out. Toss it in the oven and bake for about 15 minutes so it just starts to set.
07 -
Pour in your flour and salt. Just keep stirring until you don’t see any more dry bits and it looks like blondie dough.
08 -
Crack in the eggs, toss in the yolk, and dump in vanilla. Mix until it’s all come together.
09 -
Put the hot melted butter and brown sugar in a big bowl. Stir it up with a spatula and give it a sec to cool down a touch.
10 -
Set your oven to 175°C. Line a 20 x 20 cm metal pan with parchment or foil, then spray with nonstick stuff.
# Additional Notes:
01 -
Keep them at room temp in a sealed container for up to three days. Want the best texture? Pop a piece in the microwave for a few seconds before munching.