These are going to be your new favorite blondies! 🥹 They’re gooey, dreamy, and absolutely worth the indulgence. They’re made with both Biscoff spread and Biscoff cookies to make these perfectly soft and chewy 🤎
Recipe in the comments!
by dedetable
1 Comment
Servings: 9**
â–¢ 250g vegan butter, cubed
â–¢ 1/4 cup whole hazelnuts
â–¢ 1/4 cup + 1/4 cup @lotusbiscoffus cookie butter, divided and warmed
â–¢ 8 @lotusbiscoffus cookies, halved
▢ ½ tsp salt
â–¢ 5 flax eggs
â–¢ 250g light brown soft sugar
â–¢ 1 tsp vanilla extract
â–¢ 160g all-purpose flour
â–¢ 200g almond flour
â–¢ 1 tsp baking powder
Instructions:
1. Grease and parchment line a 9×9 inch baking pan. Preheat oven to 350°F.
2. In a pot over a medium-low heat, add cubed butter and 1/4 cup hazelnuts. Melt butter completely then simmer for 10-15 minutes. Strain butter. Add 1/4 cup Biscoff cookie butter and mix well.
3. In a mixing bowl, add both flours and baking powder. Mix and set aside.
4. In a stand mixer fitted with a paddle attachment, cream together sugar and flax eggs until light and fluffy. Add browned butter mixture and vanilla extract, mix until just incorporated.
5. Add dry mixture and mix until well combined, scraping down the sides. Pour into prepared pan and smooth out. Bake for 25-30 minutes or until nicely golden brown and firm.
6. Let cool. Remove from pan. Pour on other warmed 1/4 cup cookie butter and smear evenly across blondies. Decorate with halved cookies then serve.
**notes: I cut this by 3×3 and got nine blondies, but you can cut yours smaller if you want more portions.