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Biscoff Blondies with Pecans and Chocolate Chips Recipe

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4.3 from 3 reviews

Delightfully chewy and rich Biscoff Blondies packed with creamy Biscoff Spread, crunchy toasted pecans, and luscious chocolate chunks. These blondies combine the buttery sweetness of traditional blondies with the unique caramelized flavor of cookie butter for an irresistible treat perfect for any occasion.

Ingredients

Wet Ingredients

  • 5 oz (10 Tablespoons) Salted Butter
  • 1 ½ cups Light Brown Sugar
  • 1 cup Biscoff Spread (cookie butter)
  • 2 Large Eggs
  • 1 Large Egg Yolk
  • 2 Teaspoons Pure Vanilla Extract

Dry Ingredients

  • 2 cups All-Purpose Flour
  • ½ Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda

Add-ins

  • 1 ¼ cup Chocolate Chips or Chocolate Chunks
  • 1 cup Toasted Pecans, Chopped

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and line a 9x13 inch baking pan with foil, allowing the foil to overhang the edges for easy removal of the blondies later. Set aside.
  2. Melt Butter and Sugar: In a medium saucepan over medium heat, melt the salted butter and light brown sugar together until just melted and the mixture is smooth and well combined. Remove from heat and let it stand for 5 minutes to cool slightly.
  3. Add Biscoff Spread and Eggs: Stir in the Biscoff spread into the warm butter and sugar mixture. Allow it to cool for another 5 minutes before whisking in the eggs, egg yolk, and vanilla extract until fully incorporated.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda until evenly combined.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the blondies chewy and tender.
  6. Add Chocolate and Pecans: Fold in the chocolate chips or chunks and chopped toasted pecans evenly throughout the batter.
  7. Bake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  8. Cool and Serve: Allow the blondies to cool completely in the pan. Use the foil overhang to lift the bars out and place on a cutting board. Slice into 9 to 16 bars depending on desired size. Store leftovers in an airtight container for up to 5 days.

Notes

  • Ensure the butter and sugar mixture cools properly before adding the eggs to prevent scrambling.
  • Using foil to line the pan makes removing the blondies easier and cleaner.
  • Toast the pecans beforehand for enhanced flavor and crunch.
  • You can substitute chocolate chips with your favorite chocolate chunks or mix of chocolates.
  • For extra gooeyness, slightly underbake by a couple of minutes but ensure the center is mostly set.

Find it online: https://recipeplenty.com/biscoff-blondies-with-pecans-and-chocolate-chips-recipe/