Monday, June 6, 2011

Triple Threat Biscoff Blondies

I didn't think it was possible, but I've found something that rivals my love of Nutella and peanut butter: Biscoff Spread. This stuff is seriously addictive, so I couldn't wait to come here and tell y'all all about it!! I first tasted it at Central Market a couple of months ago and immediately fell in love. Imagine how excited I was when the nice folks at Lotus Bakery, the makers of Biscoff, sent me some Biscoff Spread to create a special treat to feature in a blog post to share with my wonderful readers!!

You may be wondering exactly what this stuff is, and what it tastes like. Here's the best way I can describe it: the texture is like peanut butter, but it tastes EXACTLY like the delicious Biscoff Cookies...sort of like caramel and cinnamon. That's because each jar contains 57% ground Biscoff cookies! If you've ever flown on an airplane, there's a good chance that you've tasted these addictive little cookies as part of your in-flight snack. I recently discovered that I can buy a package that contains eight two-packs of these yummy cookies at my local Walgreens. 

I wondered what recipe would best feature this spread to do it justice. Truth told? I like to eat it straight from the jar on a's THAT good! But? That really isn't a recipe, now is it? Instead I decided to add it to my favorite blondie recipe, top them with a delicious Biscoff-infused buttercream, and then top them with a sprinkle of crushed Biscoff Cookies. Add it all up, and you've one amazing little blondie. 

Triple Threat Biscoff Blondies
Blondies adapted from Joy the Baker

Step 1:  Preheat oven to 325. Line a 13x9 pan with parchment, or lightly grease it with butter. Set aside while you prepare the batter. Melt 10 tbs. butter and 2 cups brown sugar in a saucepan over medium heat, until the butter is just melted. Take the mixture off the heat, pour it into a mixing bowl, and let it cool for 10 minutes.

Step 2:  Add 3/4 cup Biscoff Spread to the cooled mixture and stir until incorporated. Add two eggs and 1 tbs. vanilla. Whisk well until incorporated. Add 2 cups flour, 1 tsp. baking soda, 1 tbs. cinnamon, and 1/3 cup chopped walnuts. Stir well to combine -- the batter will be very thick!

Step 3:  Spoon the batter into the prepared pan and spread evenly with a spatula. Bake for 25-30 minutes, until a toothpick inserted comes out clean. Cool the blondies completely to room temperature. 

Step 4: While the blondies cool, make the Biscoff buttercream. Combine 1 stick butter and 1 cup Biscoff spread in a mixing bowl. Whip until fluffy, then add 2 cups powdered sugar, 1 tbs. vanilla, and 1-2 tbs. milk. Combine on low speed until it's a nice spreading consistency. Spoon into a small bowl and set aside until you're ready to frost the blondies.

Step 5: When the blondies have completely cooled, evenly spread the buttercream on top. Sprinkle with about six Biscoff Cookies that have been crushed in a zip bag to make crumbs. To serve, cut into about 16 blondies...these are sweet and rich, so a cold glass of milk is the perfect accompaniment on the side.

These blondies are rich, but good! The blondie itself has a really nice, chewy texture. The Biscoff-infused buttercream provides a nice sweetness, and the Biscoff cookies on top? They're the perfect little crunch to pull it all together. Do yourself a favor and whip up a batch of these blondies soon! 

If you want to try Biscoff Spread for yourself, you can order online directly from the Biscoff website. The website also offers a store locator to help you find this yummy spread in your neighborhood...and they're even offering a $1 coupon! If you live in Texas, you can find Biscoff Spread at your local Central Market. This stuff is seriously off-the-hook delicious...would I kid about something like that?

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