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Author Notes: Cookie butter—an addictive spread made from spiced speculaas cookies—makes these blondies (adapted from the Biscoff recipe archives) tender and dense with a nuttiness that reminds me a little of almond butter. Feel free to use any kind of chocolate you like; chopped toasted nuts (like pistachios) would also be really good. —Posie Harwood
Makes one 9-inch square pan
tablespoons (1 1/4 sticks) butter
cups light brown sugar
eggs, plus 1 egg yolk
cup cookie butter
tablespoon vanilla extract
teaspoon baking powder
cup chocolate chips (I use a mix of semisweet and white chocolate, but any type works)
- Preheat your oven to 325°F. Grease a 9-inch square (or an 8-inch square) baking pan and line the pan with parchment paper or foil.
- Melt the butter, and set aside to cool slightly (it doesn't need to cool fully, it just shouldn't be hot).
- In a large bowl or a stand mixer, combine the melted butter, sugar, eggs and egg yolk, cookie butter, vanilla, and salt. Mix until smooth and well-combined (if your cookie butter is very thick and stiff, it helps to heat it for a few seconds in the microwave so it's easier to incorporate).
- Add the flour and baking powder and mix until just combined. Mix in the chocolate chips.
- Pour the batter into your prepared pan and smooth the top. Bake for 30 minutes (if using an 9-inch square pan) or 40 minutes (if using an 8-inch square pan). The bars should start to brown on the edges and a tester inserted in the center should come out clean, or with just a few moist crumbs clinging to it.
- Remove from the oven and let cool fully before lifting out of the pan and slicing.
- This recipe is a Community Pick!