So this recipe did not go as planned. Such is life. I initially wanted to make blondies swirled with dulce de leche but didn’t realize how hard it was to find! I tried to do the whole simmer a can of sweetened condensed milk for 3 hours thing but it just wasn’t thickening up like I wanted it to. I went ahead and made the blondies anyway and ew. It just turned into this weird soupy caramelized milk puddle. It kinda looked like the surface of the moon if it was golden brown. I don’t know. It was weird.
The blondie itself tasted delicious so I knew I still had something to work with. I scrapped the pan full of moon craters and started raiding my cabinets. I was pulling out bags and bags of all kinds of chocolate chips and baking bits. I literally had three bags of white chocolate chips that were all opened and barely had anything in them. Needless to say it turned into a mini organization project. I kept digging and found a lonely jar of cookie butter that was half full. Hallelujah! There’s nothing cookie butter can’t fix!
So here we are back at square one. I made a couple small adjustments to the recipe to make room for the cookie butter and prayed to the baking Gods that this would all turn out OK. Not to mention I had spent the entire day baking the same cheesecake for the second time in a row because the first one failed. It just wasn’t my weekend…until these came out of the oven!
You guys. These are so chewy and sweet and cookie buttery and delicious and easy to make! I was worried that only a half a cup of the cookie butter wouldn’t be enough for you to taste it but boy was I wrong! They’re full of flavor and are perfectly dense and chewy – everything you want in a blondie. I know cookie butter is heaven on a spoon but it’s an underrated baking ingredient. I think I might have to have an emergency jar in my cabinet at all times. For both snacking and baking emergencies of course.
Chewy blondies full of cookie butter flavor. Spread a little extra on top or enjoy them on their own! These blondies are easy to make and it’s a great last minute recipe.
- 1/2 cup unsalted butter (melted)
- ½ cup Lotus Biscoff Cookie Butter
- 1 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1/2 cup bread flour (or more all-purpose flour)
- Preheat your oven to 350F and grease and line an 8×8 baking pan. In a large bowl, whisk together the melted butter, cookie butter, and sugars. Electric mixer is optional. Careful not to mix too much air in as these are dense and chewy.
- Whisk in the eggs and vanilla until fully combined. Add in the salt and flours and mix until the dough comes together. It should look almost like cookie dough when you’re done.
- Press the dough/batter into your prepared pan so that it touches the edges and is nice and even. Bake for 20-25 minutes or until a toothpick in the center comes out clean.
- Leave them in the pan and let them cool at room temperature for 30 minutes to an hour. Once cooled, cut them into 12 or 9 pieces, depending on how hungry you are, and enjoy!