BISCOFF CHOCOLATE CHIP BLONDIES

As with most food trends, I was a little behind with the Biscoff craze. I remember searching high and low for it when I first heard of it about a year ago, with no luck, and then I gave up my search. If you’re new to the Biscoff craze (you’re not alone!), it is a spread with a consistency similar to peanut butter, except it’s made of pulverized Biscoff cookies. Yes, a cookie spread. Like peanut butter, but with cookies.

It was fate when Biscoff sent me two jars of their crunchy and creamy cookie spread to try out in a new recipe. The only hard part was deciding what to make. Biscoff cookies? Or Biscoff ice cream? How about Biscoff cake?! With Biscoff frosting? Ooooh now we’re talking.

Ingredients

1/2 cup 1 stick unsalted butter, melted

1 1/2 cups packed brown sugar

2 large eggs

1 egg yolk

1 tsp pure vanilla extract

1/2 cup Biscoff

2 1/4 cup all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees F. Grease 9x13" baking dish, and set aside.

In medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.

In large bowl with electric mixer, beat together melted butter and brown sugar until well combined, about 2 minutes.

Add eggs and egg yolk, one at a time, mixing completely between each addition.

Add vanilla and Biscoff and mix to combine.

Slowly add flour mixture to Biscoff mixture, mixing until combined.

Fold in chocolate chips.

Pour into prepared baking dish and spread evenly.

Bake in preheated oven until edges are golden brown and top is lightly golden, about 25-30 minutes.

Cool completely, and cut into squares.

Enjoy!