Biscoff Blondie Bars
This one-bowl recipe is made with warming spices, melted cookie butter, and crushed Biscoff cookies. The batter comes together within minutes and makes such delicious, chewy blondie bars.
Servings: 16 blondies
Calories: 277kcal
Equipment
- 8x8-inch baking pan
- Parchment Paper
- large mixing bowl
Ingredients
Dry Ingredients:
- 1 ½ cup all-purpose flour
- 1 ¾ teaspoon table salt or fine sea salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 8 Biscoff cookies roughly chopped
Wet Ingredients:
- 1 ¼ cups brown sugar dark or light; packed
- ½ cup oil any neutral oil like canola
- 2 eggs room temperature
- 1 tablespoon vanilla paste or extract
Toppings:
- ½ cup Biscoff spread warmed in microwave for about 20 seconds until liquidy
- 6 Biscoff cookies roughly chopped
Instructions
- Preheat oven to 350°F/177°C. Spray and line an 8x8-inch metal baking pan with parchment paper.
- In a large mixing bowl add 1 ¼ cups brown sugar. Break up any clumps with your hands or silicone spatula. Then, mix in ½ cup oil, 2 eggs, and 1 tablespoon vanilla until smooth.
- Add in 1 ½ cup all-purpose flour, 1 ¾ teaspoon table salt, ¾ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and roughly chopped 8 Biscoff cookies. Mix until no dry spots remain.
- Pour blondie batter into lined baking pan and use spatula to evenly spread it out. Drizzle ½ cup Biscoff spread on top, then sprinkle on roughly chopped 6 Biscoff cookies.
- Bake for 35-40 minutes and remove from oven. To test if it is done, stick a toothpick in the middle. If it comes out mostly clean with a few crumbs, it's finished baking.
- Allow to fully cool in pan for about one hour. It is well worth the wait because when they're warm, they're more cake-like. But once fully set, they're super chewy!
- Remove blondies from pan and cut into 16 squares. Enjoy! :)
Notes
Baking tip:
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For a richer molasses flavor, use dark brown sugar. Otherwise, light brown sugar works well, too.
- If you don't want to use oil, you can sub in melted unsalted butter. This will create a softer, cakier blondie bar.
- Room temperature: Store cooled blondies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled blondies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen blondies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
Nutrition
Serving: 1 blondie | Calories: 277kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 309mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 30IU | Vitamin C: 0.004mg | Calcium: 21mg | Iron: 1mg
