biscoff blondies

biscoff blondies 2This past weekend, D and I took a really fun weekend trip up to Cape Cod to celebrate with my friends Johanna and Jonathan as they got married! Woo hoo!! Since it was a pretty long trip up there (around 7 hours without stops… so clearly more like 8 or so in reality), we took the day off Friday and left nice and early in the morning.  The trip up went smoothly, complete with a lunch stop in Providence, RI.  Once we got into Eastham, the town where we were staying, we checked into our hotel and then headed out for some mini golf and a delicious dinner at a place called Arnold’s Lobster and Clam Bar.  Mini golf was a great time, particularly since I was able to keep my competitive streak in check (a miracle!).  While it was really close for a while, I ended up losing (graciously, might I add) to D by 2 strokes.  Not too shabby!  I mean, we were probably around 50 strokes over par, but who’s counting?  Afterwards Daren got the lobster roll he had been talking about all week for dinner, I had some amazing crab cakes, and we went back to the hotel and fell deep into a food coma (ok, I lied – we got Ben & Jerry’s first.)

The next morning we got up bright and early again to check out the Wellfleet Flea Market (bust) and then Truro Vineyards (awesome).  The vineyard was a great time – can’t really go wrong with a wine tasting, some comfy Adirondack chairs, and a food truck!  None of the wines particularly stood out, but they were generally pretty decent and all in all it was really nice to spend some quality time alone together.  All the house work has been keeping us pretty busy on the weekends, so being out of town and therefore forced to not think about it was a nice change of pace.

After the vineyard we headed off to Jo and Jonathan’s gorgeous beach wedding, followed by their amazingly fun reception!  The food was delicious, the setting (and Jo!) was beautiful, and the dance floor was packed – just the way we like it.  So glad that we could be there to celebrate with you guys!

While we were eating at the reception, the subject of desserts came up.  I’m a little fuzzy on the details, but at one point I mentioned how we always have a slew of treats laying around the house.  I asked Daren if he knew how many desserts we had back at the house at that moment, and like the true sweets lover that he is, he came up with 3 (ding ding ding! right answer).  And then he mentioned that the 3 didn’t include the 4 different flavors of homemade ice cream currently residing in our freezer… whoops.

Once of the 3 desserts Daren was talking about was these Biscoff blondies, which I made on a whim one day last week and was SO glad I did.  As much as I love Biscoff, I had only used it to make buttercream thus far, and it was time to rectify that situation.  These blondies are super sweet, but delicious.  They’re soft and chewy, and don’t require a mixer so they come together in no time.  I hope you enjoy them as much as we did!

biscoff blondies

Ingredients

This recipe is for an 8×8 or 9×9 pan, but you could easily double it and bake in a 9×13; bring them to work and share the love! (Or keep them all to yourself – don’t worry, I won’t tell.)

  • 1 cup (4 1/4 oz.) all-purpose flour
  • 1/2 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/2 tsp. salt
  • 5 tbsp. unsalted butter, melted
  • 1 cup (7 1/2 oz.) light brown sugar, packed
  • 1 large egg
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1/2 cup Biscoff spread (or Trader Joe’s Cookie Butter)
  • 1 and 1/4 cups white chocolate chips

Directions

Preheat oven to 350°F.  Line a 8×8 or 9×9 inch baking pan with parchment paper, or spray with nonstick spray. Set aside.

In a medium bowl, stir together the flour, baking powder, baking soda, and salt.

In a large bowl, stir the melted butter and brown sugar together until well combined. Whisk in the egg and egg yolk, then the vanilla.  Stir in the Biscoff spread, then gently fold the dry ingredients into the wet ingredients, being careful not to overmix. The batter will be very thick.  Fold in the white chocolate chips.

Pour the batter into the prepared baking dish. Bake for 25-26 minutes, or until a toothpick inserted into the center of the pan comes out with just a few moist crumbs on it.  Allow the blondies to cool completely before cutting into squares.  Enjoy!

Source: Sally’s Baking Addiction

 

 

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Comments

  1. I made these the other night, minus the choc. chips. I also used half whole wheat flour and half oat flour. Anyway! I posted about them on my site and I also used your photo because mine turned out horrible. But I did give you credit and linked your blog. I hope this is okay!

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