The Ultimate Chewy Biscoff Blondies
Happy new year friends! How were your holidays? I hope they were filled with food, laughter and some very well needed personal down time. I’ve recently emerged from family film binging, everything from Soul to Bridgerton (I’m still in a Jane Austen era hangover). I always enjoy watching period dramas as they can transport you to a different time while verging onto downright decadence, the exact word I would use to describe these Biscoff blondies.
I’m not kidding when I say these are the Ultimate Chewy Biscoff Blondies. The batter itself is studded with cookie butter goodness. I took the liberty of adding whole biscoff cookies as well for that extra bit of crunch. Lastly, a drizzle of silky smooth cookie butter to top everything of. Actually, wait! The last touch is adding a sprinkle of sea salt which balances out the flavors beautifully for the perfect fudgy chewy bite. If you’re looking for cake-y then I should steer you to the cake section of this blog.
Taste wise, these are reminiscent of a graham caramel toffee hybrid. If you like all of those you’ll love this. Of course, if you’re already a cookie butter fan then this is right up your alley.
On another note, I get a lot of questions on “what a blondie is” and it’s basically a blonde brownie and I treat it as such. Meaning I aim for fudgy and soft with slightly crinkly tops. Let me know if you try making these ultimate chewy biscoff blondies! I would love to see your take on it!
Just A Few Tips
- Some ingredient substitutions in case you need them:
Plant based milk to any milk you have (avoid thick coconut milk here)
Coconut sugar to brown/muscovado sugar (white sugar should work but I haven’t tried, avoid substituting with liquid sweeteners)
Oat flour with almond flour or more all purpose flour
- I highly recommend you use a weighing scale if you have one to get the best results.
- These bars are easily frozen. Wrap the whole slab (or cut into manageable sizes) in foil, place in an airtight container and freeze for 1-2 months. Leave to defrost 2-3 hours before eating and reheat in the oven for an a la mode moment.
The Ultimate Biscoff Blondies
Ingredients
- 225 g (¾ cup + 1½ tbsp) cookie butter spread plus some extra for drizzling
- 100 mL (⅓ cup + 1½ tbsp) plant based milk or sub with any milk of choice
- 120 g (1 cup) coconut sugar
- 1 tbsp vanilla extract
- 140 g (1 cup + 1 tbsp) all purpose flour sifted
- 45 g (½ cup) oat flour* sifted
- ½ tsp baking soda
- ½ tsp salt
- 65 g (8 pcs.) biscoff cookies
- flaky/fine sea salt for sprinkling
Instructions
- Preheat oven to 350°F (180°C) and line an 8×8" pan with parchment paper. Set aside.
- In a large bowl, stir the cookie butter, milk, sugar and vanilla together until combined. Sift in the rest of the dry ingredients, making sure to not overmix. Plop the batter onto the prepared tin, using a spatula to even it out. Press some biscoff cookies into the batter then bake for 25-30 minutes or until a skewer inserted in the center comes out fairly clean.
- Spoon some cookie butter spread into a small microwave-safe bowl and warm on high for 20 seconds. Drizzle the spread over the blondies, slice and enjoy. (I should probably tell you to wait till it cools completely for clean slices but who am I kidding, just go for it!)
Notes
Some items you might need
Disclosure: As an Amazon Associate I earn from qualifying purchases meaning if you use a link to buy something, I may get a commission. All opinions are my own and I only recommend products that I would buy/use myself. Thank you so much!
These were delicious! Perfect crust, chewy and packed with biscoff flavor.
Thanks so much! Glad you enjoyed these😊