Biscoff Butterscotch Chocolate Chip Blondies

I love chocolate. A lot. Like I reeeeally love chocolate. If I had to decide between all-chocolate desserts forever, or never having a chocolate dessert again, I would chose all-chocolate desserts forever.

But luckily I don’t need to do that. And I can make desserts that are delicious in other flavor profiles.

Enter: Biscoff Butterscotch Chocolate Chip Blondies. (With, of course, some chocolate chips.)

I found some leftover Biscoff in the pantry and dipped my finger in it and I just really started craving a baked good with some in it. And, I realized I’ve never tried Joy the Baker’s blondies with Biscoff spread. We’ve made them with peanut butter and Nutella, so it seemed like a logical next step to make them with Biscoff.

I made some tweaks to the recipe to make the Biscoff butterscotch a more prevalent taste. So I didn’t brown the butter and used half a cup of cookie butter instead of a fourth a cup (Well, that was an accident… But it worked up). And it worked out great. The cookie butter taste isn’t overwhelming and it’s the perfect base to be accented with butterscotch and chocolate.

These biscoff butterscotch chocolate chip blondies are the epitome of all Biscoff-y, butterscotch-y, brown-sugar-y, butter-y goodness. They’re chewy and fudgy and rich. You cannot stop at just one. I started eating them out of the pan. So really, I only ate just one ;).

That kind of flavor profile all kind of goes together and it’s beautiful. I my mind there are three main basic flavor groups in baking: 1) chocolate 2) brown sugary, brown buttery, caramelly, butterscotchy, peanut buttery and 3) vanilla.

And when you combine any of them together (either 1 and 2, 1 and 3, 2 and 3, or even 1 and 2 and 3), it’s fantastic. And that’s exactly what these are. Flavor group number two with a perfect accent of number 1. 

So, I’d like to conclude this post with a question: what is your favorite flavor group and/or combination? Or, did I miss a major flavor group that you like?

-Audrey

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Biscoff Butterscotch Chocolate Chip Blondies

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Ingredients

• 1 1/4 sticks unsalted butter
• 1 3/4 cup packed light brown sugar
• 2 large eggs + 1 egg large yolk
• 1/2 cup Biscoff Spread
• 2 teaspoons pure vanilla extract
• heaping 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 3/4 cup butterscotch chips
• 1/2 cup chocolate chips

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Instructions

1. Preheat oven to 325 degrees F. Grease a 9×9 baking pan and grease or line the pan with parchment paper.
2. In a microwave safe bowl, melt the butter in 30-second increments until completely melted. Transfer to a mixing bowl and allow to cool.
3. Add the sugar, eggs and yolk, Biscoff spread, vanilla extract, salt, and cinnamon to the bowl with the melted butter. Whisk until smooth and well combined. Add the flour and baking powder and stir with a wooden spoon.
4. Fold in the butterscotch and chocolate chips. Spread the batter into the prepared baking pan. Bake for 25 to 30 minutes until cooked through and golden brown. Insert a skewer in the center of the blondies to test the doneness. Remove from the oven and allow to cool completely before lifting from the pan and slicing.