Biscoff Blondies

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So, my buddy said, “Who likes blondies? Why can’t you make brownies like a normal person?”  I have to put up with such comments in order to eat a delicious dinner at her house… 🙂 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! 🙂

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 of 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
  1. Preheat oven to 350F degrees. Line a 8Ă—8 or 9Ă—9 baking pan with parchment paper or spray with nonstick spray. Set aside.
  2. In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, stir the melted butter and brown sugar together until combined.
  4. Whisk in the egg and egg yolk, then add the vanilla. Stir in the cookie spread.
  5. 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.
  6. 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 – before cutting into squares.

Note: Recipe may easily be doubled and baked in a 9Ă—13 pan for approximately 35 minutes. Blondies stay fresh at room temperature for 1 week.

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One Year Ago:

Chocolate Chip & Walnut Blondies

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Typically, I am a rule follower (first-born child, etc, etc). My husband was going to our neighborhood meeting and we were on the “bring an appetizer” half of the neighborhood list. The other half of the neighborhood was on the “bring a dessert” list. Because it was so much faster to throw together a quick and tasty dessert, I made these blondies to contribute to the meeting. What a rebellious moment! 🙂 We had to sample them before sharing, of course, and they were great. This recipe was adapted from Everyday Food. I have also made them with hazelnuts.

  • Yield: Makes 16
  • 8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
  • 1/2 cup packed light-brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour, (spooned and leveled) (can substitute 1/2 white whole wheat flour)
  • 1 teaspoon coarse salt
  • 1 cup semisweet chocolate chips
  • 1 cup chopped walnuts (or hazelnuts)
  1. Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter or cooking spray; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter (or spray) paper.
  2. In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
  3. Bake until top is golden brown and a toothpick inserted into the center comes out clean, 35 (on convection) to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.
Note: Store blondies in an airtight container at room temperature, up to 2 days.

Brown-Butter Toffee Blondies

We have been taking a break from desserts – these were worth the wait. I have been desperate to make these blondies ever since I saw the recipe. Now that I have finally made them, we were not disappointed. We LOVED them! We ate them warm from the oven – gooey and DELICIOUS. They just might be the best blondies I have ever made. This recipe is from MarthaStewart.com.

  • Yield: Makes about 1 dozen
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 cups packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 1/2 teaspoons pure vanilla extract
  • 1 cup chopped walnuts (about 4 ounces)
  • 1 cup toffee bits
  • Confectioners’ sugar, for dusting (optional)

  1. Preheat oven to 350 degrees on convection. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter parchment paper. (I used cooking oil spray.)
  2. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool.
  3. Whisk together flour, baking powder, and salt.
  4. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined.
  5. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes.
  6. Add vanilla, and beat to combine.
  7. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
  8. Bake until a cake tester inserted in the center comes out clean, 35 minutes on convection, or up to 40 minutes in a standard oven. (Do not overbake!).
  9. Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares or with 1 1/2- to 2-inch cookie cutters.
  10. Just before serving, dust half with confectioners’ sugar, if desired.

Blondies can be stored in an airtight container at room temperature for up to 3 days.

Back to School Blondies

We started making these blondies for Halloween using red, brown, orange and yellow m&m’s.  Because my kids love making them (& eating them) we have changed the color theme to transform them into Christmas and Easter blondies as well.  This year, when I asked the kids what they wanted for a special dessert after their first day of school it was a unanimous BLONDIES! Festive and delicious.

This recipe for Halloween Blondies is from Everyday Food.

  • 1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons coarse salt
  • 1/4 cup each red, orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag)
  1. Preheat oven to 350 degrees on convection. Brush an 9-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper. (I used cooking oil spray.)
  2. In a large bowl, whisk together butter and sugars until smooth.
  3. Whisk in eggs and vanilla.
  4. Add flour and salt; stir just until moistened.
  5. Transfer batter to prepared pan and smooth top. Arrange candies in 12 rows (about 12 per row, 2 rows per color, repeating once) on top of dough. 
  6. Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes on convection, or up to 50 minutes in a standard oven. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.

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