Tuesday, April 10, 2012

Speculoos Cookie Butter Blondies

Have you ever heard of this thing called Cookie Butter? Otherwise known possibly as Speculoos or Biscoff spread? I think it's sort of new. Or maybe a resurgence of an old thing, made new again. Whatever the case may be in terms of its timeline, the fact is this: it's made from those Biscoff type cookies that they apparently serve on Delta airlines. Or used to serve? To be honest, I haven't been on a Delta flight in more than 10 years so I don't know!


The spread has a slight cinnamon-y taste to it. You can use it to spread on crackers or those thin ginger molasses cookies, or you can bake it into stuff much like you would peanut butter.

Can I tell you a secret? I thought I was going to love this spread. Something called Cookie Butter can only be a wonderful thing, right? Well... honesty time: I like peanut butter better! I think if this tasted like chocolate chip cookie dough, I would lose my mind, but as it is, it's only okay. You can totally disagree with me on this! Maybe I just don't have enough of a fond memory of those cookies, because to be honest, I don't remember them at all!

Oh well. It's still fun to bake new things. I will say that I think the original recipe asked you to bake these for too long. Mine came out a little dry. That's why I've got the 20-25 minute recommendation on the below recipe. Start low and go higher if you think it needs it, but since the dough is dark to begin with, you're not going to get a huge brown around the edges effect. Also? I hate hard edges on brownies and blondies and bars in general, so don't overbake these unless you like that.

Speculoos Cookie Butter Blondies
(via Two Peas and Their Pod)

1/4 cup unsalted butter
1 cup light brown sugar
1/4 cup Biscoff Spread
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup white chocolate chips

Preheat the oven to 350°F. Grease an 8x8 pan and set aside.

In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the Speculoos Spread, stir until creamy and combined. Set mixture aside to cool.

In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

Add the egg to the Speculoos mixture and stir until smooth. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir until batter is smooth. Fold in white chocolate chips.

Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Bake for 20-25 minutes. Remove blondies from oven and place them on a wire rack to cool. Once cooled, cut into squares and serve.

In photos:

 Melting brown sugar and butter.

Add the Speculoos cookie butter.

Whisk together your dry ingredients. Flour, baking powder, soda, salt, cinnamon.

Add the egg and the vanilla to the wet ingredients.

Add the wet ingredients into your prepared dry ones. Sticky!

 Fold in your white chocolate chips.

Press that into your prepared pan. Tip: use a rubber spatula!

Bake it at 350 for 20-25 minutes. Don't overbake.

Cut it up into squares!

Have yourself a little square. Or two. Or more. I won't judge.

1 comment:

  1. I think I can honestly say this is the most amazing thing I've tried in a very... very long time!!! Thank you Trader Joes!!! Here's our Review - http://wp.me/p106i6-3tU

    ReplyDelete