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- 1 cup unsalted butter, melted - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons pure vanilla extract You start with melted unsalted butter. It adds richness and moisture. Next, you mix in brown sugar and granulated sugar. Brown sugar gives these blondies a lovely caramel flavor. The eggs are next. They help bind the mixture and add fluffiness. Pure vanilla extract brings a sweet aroma that makes your kitchen smell amazing. - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 3/4 cup Biscoff spread (plus extra for drizzling) - 1/2 cup chocolate chips (optional) Now, let’s talk about dry ingredients. You need all-purpose flour for the base. It creates the structure of your blondies. Baking powder helps them rise. Salt balances the sweetness. Biscoff spread is the star here. It gives the blondies that unique flavor. If you love chocolate, add chocolate chips for extra sweetness. {{ingredient_image_2}} First, set your oven to 350°F (175°C). This temperature helps the blondies bake evenly. Next, grab an 8x8 inch baking pan. Lightly grease it and line the bottom and sides with parchment paper. This makes it easier to lift out the blondies later. In a large mixing bowl, combine 1 cup of melted butter with 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Use a whisk to blend them well. You want a smooth mix without lumps. Next, crack in 2 large eggs, one at a time. Mix thoroughly after each egg. Add 2 teaspoons of pure vanilla extract for a lovely aroma. In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. This step makes sure there are no clumps in your flour. Slowly add this dry mix to the wet ingredients. Stir gently until just combined. A few flour streaks are okay. Do not overmix. Now, it’s time for the star ingredient: Biscoff spread. Gently fold in 3/4 cup of Biscoff spread into the batter. If you want, add 1/2 cup of chocolate chips at this stage. Fold them in without overworking the batter. This keeps them gooey. Pour the thick blondie batter into your prepared pan. Smooth the top with a spatula. Drizzle extra Biscoff spread on top. Use a spoon to create swirls for a pretty look. Bake in the oven for 25-30 minutes. The edges should turn golden brown, while the center stays soft. To check for doneness, insert a toothpick into the middle. It should come out with a few moist crumbs clinging to it. To get that perfect gooey texture, focus on your mixing. When you mix the wet ingredients, blend them until smooth but don't overdo it. After adding the dry mix, stir gently. It's okay to see some flour streaks. This keeps the blondies soft and chewy. Timing is also key. Bake them for 25 to 30 minutes. Check if the edges are golden. The center should look slightly underbaked but not raw. A toothpick should come out with a few moist crumbs. This means they are just right. Once cooled, cut the blondies into large squares. For a special touch, serve them warm. Drizzle extra Biscoff spread on top. A scoop of vanilla ice cream on the side makes it even better. This creates a delightful dessert that looks as good as it tastes. One mistake is overmixing the batter. This can make the blondies tough. Mix just until combined to keep them soft. Another error is not baking long enough. If they are too gooey in the center, they won't hold together. Always keep an eye on the time and check for doneness. Pro Tips Use Room Temperature Eggs: Ensuring your eggs are at room temperature helps create a smoother batter and better incorporation into the mixture. Don’t Overmix: Overmixing can lead to dense blondies. Mix just until the flour is incorporated for a light and gooey texture. Check for Doneness: Use a toothpick to test; it should come out with a few moist crumbs, indicating the center is still gooey. Cool Before Cutting: Allow the blondies to cool completely before slicing to achieve clean edges and maintain the gooey center. {{image_4}} You can change the taste of your gooey Biscoff blondies easily. Try different nut butters for a fun twist. Almond butter adds a nice nutty flavor, while peanut butter brings a classic taste. Each nut butter brings its own charm. Adding nuts or dried fruits can also enhance the blondies’ texture. Chopped walnuts or pecans give a crunchy bite. Dried cranberries or apricots add sweetness and chewiness. Mix and match to find your favorite combination! If you need gluten-free options, swap all-purpose flour for a gluten-free blend. Many blends work well for baking. Be sure to check the package for ratios. For vegan alternatives, replace the eggs with flax eggs. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg. Also, choose a vegan butter and dairy-free chocolate chips. Your blondies will still be delicious! You can easily add seasonal flavors to your blondies. In autumn, mix in cinnamon or nutmeg for a warm spice. These spices complement the Biscoff flavor very well. Incorporating seasonal toppings can make your blondies even more fun. In winter, try crushed peppermint or a sprinkle of holiday-themed sprinkles. For summer, fresh berries on top can add a burst of color and taste. Each season brings a new chance to create something special! To keep your gooey Biscoff blondies fresh, use an airtight container. This helps seal in moisture and flavor. You can store them at room temperature for a few days. If it’s warm in your kitchen, refrigeration may be a good idea. Just allow them to come back to room temperature before enjoying. For maximum freshness, eat the blondies within five days. After that, they may dry out. If stored properly, they will taste great for up to a week. To freeze blondies, cut them into squares first. Wrap each piece in plastic wrap and place them in a freezer-safe bag. This way, you can grab one whenever you want a treat. To thaw, leave them at room temperature for about an hour. You can also warm them in the microwave for a few seconds for that gooey goodness. To check if your blondies are done, use the toothpick test. Insert a toothpick into the center. If it comes out with a few moist crumbs, your blondies are perfect. They should not be wet, but a little gooey is great! Overbaking will make them dry. Aim for that sweet spot of gooeyness. Yes, you can use different size pans. If you choose a larger pan, your blondies will bake faster. Check them a few minutes earlier than the recipe states. If you use a smaller pan, your blondies will take longer to bake. Just keep an eye on them. The toothpick test works well here too! To add more chocolate flavor, mix in chocolate chips. You can add about 1/2 cup of chips to the batter. For a richer taste, swirl in some melted chocolate with your Biscoff spread. If you want even more, you can chop up chocolate bars and fold them in too. Enjoy that extra chocolatey goodness! We explored the delightful world of blondies, focusing on essential ingredients, step-by-step instructions, and clever tips. I shared ways to ensure perfect gooeyness while avoiding common mistakes. You can customize your blondies with seasonal twists or dietary substitutions, making them your own. Remember, proper storage keeps them fresh. With this knowledge, you're ready to bake something delicious. Enjoy your blondies and share them with friends!

Gooey Biscoff Blondies

Deliciously gooey blondies infused with Biscoff spread and topped with a drizzle for extra flavor.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 9
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 2 granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 2 salt
  • 3 4 cup Biscoff spread (plus extra for drizzling)
  • 1 2 cup chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare an 8x8 inch baking pan by greasing it lightly and lining the bottom and sides with parchment paper for easy removal.
  • In a large mixing bowl, combine the melted butter, packed brown sugar, and granulated sugar. Using a whisk, blend them together until the mixture is smooth and well-combined, with no lumps.
  • Crack in the eggs, one at a time, and mix thoroughly after each addition to ensure they are fully incorporated. Stir in the vanilla extract for a delightful aroma.
  • In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few flour streaks are perfectly fine.
  • With a spatula, gently fold in the Biscoff spread, ensuring it is evenly distributed throughout the batter. If you're using chocolate chips, add them in now, folding gently to incorporate without overworking the batter.
  • Pour the luscious blondie batter into the prepared baking pan. Use a spatula to smooth the top, creating an even layer.
  • Drizzle additional Biscoff spread across the batter's surface. You can use the back of a spoon to create beautiful, artistic swirls for visual appeal.
  • Bake in the preheated oven for 25-30 minutes, or until the edges are a golden brown, and the center remains delectably gooey. A toothpick inserted into the center should come out with a few moist crumbs clinging to it.
  • Once baked, allow the blondies to cool in the pan for at least 15 minutes. Carefully lift them out using the parchment paper and transfer to a wire rack to cool completely.

Notes

For an indulgent treat, serve warm with extra Biscoff spread and vanilla ice cream.
Keyword baking, Biscoff, blondies, dessert