I have deemed this recipe the most amazing thing I have ever baked.
And it only takes ten minutes to prepare.
So easy.
Soooo dangerous.
Originally when I saw the recipe, I thought, "oh, only a half stick of butter. That's not so bad!"
But then I realized the recipe only makes 12 blondies.
And I ate them all in one sitting.
So.... bad.
But soooo good.
The recipe also incorporates my new favorite obsession: cookie butter. (Or biscoff spread, whatever you want to call it.) You can find it at Trader Joe's, and it is like the crispy, salty/sweet awesome version of Nutella. But Biscoff cookie flavored. And the "crunchy" version has actual pieces of Biscoff cookies in it. Mmmmmmm.
I think Cookie Butter is an obsession that is currently taking Pinterest recipes by storm, since every girl I know seems to already own/eat this stuff from a jar with a spoon. (I'm looking at you, Elizabeth.)
In fact, when Tanner stopped by Trader Joes to pick me up a jar, he asked where to find it and the cashier said, "oh, yeah. Girlfriend sent you, huh?"
They must get that a lot.
But I digress. I know you want to delve into the awesomeness and eat a whole plate for yourself, so here it is! (I treated myself after 10pm, I might add... totally worth it.)
{white chocolate biscoff blondies}
1/4 cup (1/2 stick) unsalted butter
3/4 cup white chocolate chips
1 cup all purpose flour
1/2 cup sugar
1/2 cup white chocolate chips
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup Biscoff Spread/Cookie Butter
Preheat oven to 350 degrees. Line an 8x8 baking pan with tin foil sprayed with non-stick cooking spray.
Place butter in a microwaveable bowl and microwave until butter is melted (about 30 seconds). Add the 3/4 cup of white chocolate chips to the butter, and stir until smooth. Reheat if necessary to melt the white chocolate chips.
Place flour, sugar, cinnamon, baking powder, and salt into a large mixing bowl. Stir to combine. Stir in butter/chocolate mixture, the 1/2 cup white chocolate chips, eggs, and biscoff spread. Stir until combined.
Transfer to prepared baking dish, spreading evenly. Bake for 30-35 minutes.
Here is my obligatory warning about baking times: I have an overly hot oven, so I set my timer for 20 minutes. At 17 minutes the edges were turning golden brown, so I pulled the blondies out. They were crispy around the outside and perfectly soft and spongy on the inside. If you like your blondies softer, lessen your baking time. If you like them crisp and crunchy (more like a cookie) then bake them longer. If you have a temperamental oven like I do, keep a close eye on the edges and take them out when they're golden brown.
Cut into squares and serve warm or chilled. Try not to eat them all at once. (I dare you.) YUM!
