So, my buddy said, “Who likes blondies? Why can’t you make brownies like a normal person?” Β I have to put up with such comments in order to eat a delicious dinner at her house… π Dessert is not the focal point of a meal (in her world…), so I feel compelled to contribute a dessert to her dinner parties. I will have you know that she enjoyed these very much and kept the two leftover blondies to enjoy for breakfast the next morning. She may be a convert! π
These blondies were moist, sweet, and tasty but not as “Biscoffy” as I had expected. We gobbled them up nonetheless!! This recipe was adapted from Sally’s Baking Addiction, via Jhuls ofΒ thenotsocreativecook.wordpress.com.
Yield: Makes 16 Blondies
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 5 Tablespoons (1/3 cup or 75g) unsalted butter, melted
- 1 cup (200g) light brown sugar, packed
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff spread
- 1 1/4 cups (225g) semi-sweet chocolate chips
- Preheat oven to 350F degrees. Line a 8Γ8 or 9Γ9 baking pan with parchment paper or spray with nonstick spray. Set aside.
- In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, stir the melted butter and brown sugar together until combined.
- Whisk in the egg and egg yolk, then add the vanilla. Stir in the cookie spread.
- Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the chocolate chips.
- Spoon the batter into the prepared baking dish. Bake for 20 minutes (on convection) to 25-26 minutes (standard oven). The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely- about 3 hours β before cutting into squares.
Note: Recipe may easily be doubled and baked in a 9Γ13 pan for approximately 35 minutes. Blondies stay fresh at room temperature for 1 week.
One Year Ago:
I can’t imagine ANYONE being so rude…..I will admit they WERE very good, although definitely catagorized as a breakfast food, not a dessert (which I have no use for!) π I took a small bite after dinner, and decided they were quite delicious, and felt I should test them with coffee. Yum!
It is my mission in life to make you realize how important a dessert course is π
“Who likes blondies?”
SACRILEGE! BLASPHEMY! OFF WITH HER HEAD!
Okay, just kidding (sorta), but these blondies just look wonderful-sign me up for some right about NOW! π
Who doesn’t like blondies?!?! What kind of friends do I have?!?! π
Gotta have dessert! π These look super tasty!
Thanks! I COMPLETELY agree!! π
blondies? haha great name π
π
Love these. Have never come across biscoff. What is biscoff spread Josette? I would like to try these.
Biscoff is so delicious!! The cookies are Belgian spiced shortbread (such an underwhelming description for something so delicious…) and the spread is made from them. Also called Speculoos spread or cookie butter. Trader Joe’s has a version. A must try!! π
oh my gosh!!!! love!!!
Thank you! My daughter LOVES blondies- so, of course, I have to try to give her some variety! π
Loving the blondies..what could be a possible replacement for the biscoff spread. Unlikely to get it in my part of the world. Thanks π
Probably Nutella or a nut butter- although the taste would be altered. There is no real substitute for Biscoff!! π¦
Aww.. Will give it a go with nutella then. π
Ha ha! Can’t imagine people not liking blondies, especially when they are as good as the ones you make!!
Thanks! π Really though, if someone says that they don’t like blondies, they have never had one! π
Amazing. I just discovered speculoos this summer and thought it would be perfect in a blondie. Google brought me to your page. π These are so delicious. Thanks for creating this amazing recipe!
Yay!! Isn’t the world of love for speculoos amazing? π
I can’t take credit for this delicious recipe- but I am glad that I was able to share it with you!! Thanks for visiting my blog π Enjoy!
Lovely, lovely blondies, Josette. And thanks a lot for the mention. π
Thank you so much for the wonderful recipe! π
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