Biscoff Blondies With Cookie Topping

So, You’re Ready to Conquer the Kitchen (Without Actually Trying That Hard)?

Alright, my fellow food enthusiast! Let’s be real. Sometimes, the craving hits – that deep, primal urge for something sweet, something comforting, something *utterly* delicious. But the thought of a multi-step, Pinterest-worthy masterpiece? Nah, not today, Satan. Today, we’re making Biscoff Blondies with a Cookie Topping, and trust me, it’s easier than parallel parking after a few glasses of wine. We’re talking minimal fuss, maximum flavor. Get ready to high-five yourself.

Why This Recipe is Your New Best Friend

Because, darling, it’s basically magic in a baking dish. These blondies are chewy, fudgy, and infused with that dreamy Biscoff flavor that’s basically caramel’s more sophisticated cousin. And the cookie topping? It’s like the cherry on top, except it’s cookie and way more exciting. Plus, it’s ridiculously forgiving. Seriously, I once forgot to add baking powder (don’t tell anyone), and they still turned out amazing. It’s almost idiot-proof, and if I can do it, so can you. You’re basically guaranteed a win.

Ingredients You’ll Need (The Non-Scary List)

• 1 cup (2 sticks) unsalted butter, melted (Because life’s too short for cold butter.)
• 1 ½ cups packed light brown sugar (The secret to that glorious chew.)
• 2 large eggs, at room temperature (Don’t be lazy, let them chill out.)
• 1 teaspoon vanilla extract (The OG flavor enhancer.)
• 1 ¼ cups all-purpose flour (Your basic baking warrior.)
• 1 teaspoon baking powder (For that little lift, don’t skip it!)
• ½ teaspoon salt (To balance out all the sweet goodness.)
• ¾ cup Biscoff spread (This is the STAR. Don’t skimp.)
• ½ cup chopped Biscoff cookies (For that extra crunch and flavor explosion.)
• Optional: A sprinkle of flaky sea salt on top (Because fancy.)

Step-by-Step Instructions (Let’s Do This!)

1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang. This makes it way easier to get your masterpiece out later.
2. In a large bowl, whisk together the melted butter and brown sugar until they’re best buds. It should look smooth and a little glossy.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Don’t overmix here; we’re just getting things incorporated.
4. In a separate, smaller bowl, whisk together the flour, baking powder, and salt. Think of it as prepping your dry ingredients for their big debut.
5. Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Seriously, **don’t overmix** or you’ll end up with tough blondies. Nobody wants tough blondies.
6. Now for the good stuff! Gently fold in about half of the Biscoff spread. Swirl it around a bit, but don’t completely mix it in. We want those gooey pockets!
7. Pour the batter into your prepared pan and spread it out evenly.
8. Dollop the remaining Biscoff spread over the top of the batter. Then, gently swirl it in with a knife or skewer. Get creative with your swirls; they don’t need to be perfect!
9. Sprinkle the chopped Biscoff cookies evenly over the top. If you’re feeling fancy, add a pinch of flaky sea salt.
10. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached (not wet batter!). Overbaking is the enemy of chewy blondies.
11. Let them cool completely in the pan on a wire rack before cutting. I know, the wait is agonizing, but it’s crucial for that perfect texture. Patience, grasshopper!

Common Mistakes to Avoid (Don’t Be That Person!)

• Overmixing the Batter: Seriously, I can’t stress this enough. Overmixing develops the gluten in the flour, leading to tough, cakey blondies instead of the chewy, fudgy delights you’re aiming for. Mix until *just* combined.
• Underbaking or Overbaking: Underbaking means a gooey mess (which can be good, but not ideal for clean cuts). Overbaking means dry, sad blondies. Look for those moist crumbs on the toothpick.
• Skipping the Parchment Paper: Unless you enjoy scrubbing burnt sugar out of a baking pan, just use the parchment paper. It’s a lifesaver.
• Not Letting Them Cool: I get it, the temptation is HUGE. But cutting into warm blondies is like trying to chop a cloud. Let them cool completely for the best texture and clean slices.

Alternatives & Substitutions (Because We’re Flexible Like That)

• No Biscoff Spread? OMG, what have you been doing with your life?! Just kidding. You can use smooth peanut butter or even Nutella in a pinch. The flavor will be different, but still delicious!
• Don’t Have Biscoff Cookies for Topping? Regular graham crackers, shortbread cookies, or even crushed Oreos will work. Just make sure they’re chopped up nicely.
• Craving Chocolate? Add some chocolate chips to the batter! White chocolate or milk chocolate would be divine.

FAQ (The Burning Questions You Probably Have)

• Can I make these dairy-free? You bet! Use a good quality vegan butter and ensure your Biscoff spread is accidentally vegan (most are!).
• My Biscoff spread is really hard, what do I do? Gently warm it in a saucepan over low heat or microwave it for a few seconds until it’s more spreadable. Don’t make it hot, just… pliable.
• Can I use melted butter instead of softened? This recipe *calls* for melted butter, so you’re actually on the right track if you’re using melted! No need to change anything.
• How long do these keep? Stored in an airtight container at room temperature, they should be good for about 3-4 days. Though, let’s be honest, they rarely last that long.
• Can I freeze them? Yes! Wrap them well and they should freeze beautifully for up to 3 months. Thaw at room temperature.
• Are these super sweet? They’re sweet, but the salt and the slight spice from the Biscoff balance it out nicely. If you’re sensitive to sweetness, you could reduce the brown sugar slightly, but IMO, it’s pretty perfect as is.

Final Thoughts (You Got This!)

And there you have it! Biscoff Blondies that are guaranteed to make your taste buds sing. They’re perfect for a lazy weekend treat, a potluck contribution, or just because you deserve something awesome. Now go forth and bake, my friend! Don’t be afraid to get a little messy. After all, isn’t that part of the fun? Let me know how they turn out!