There has been a battle brewing for centuries...
!!!!!!!!!!!! Brownies vs. Blondies !!!!!!!!!!!!!
Chocolate lovers everywhere have never truly accepted the Blondie. They look at this non-chocolate cousin of the brownie as the ugly step child of the dessert family.
How dare it walk around with not an ounce of chocolate to its name and think it can be called a real dessert.
Here though, is where I confess my dirty little secret...
I prefer Blondies over Brownies....
(((((((((((((( Audible GASP from the crowd )))))))))))
I'm sorry, so sorry to do this to you, and if you are a chocoholic and feel the need to stop reading this blog, un-subscribe to my youtube channel, un-like me on facebook and stop following my witty 140 character tweets--then I understand. I only hope that one day we can be friends again.
The thing is, I love SUGAR. I was the kid that went for Sour Patch kids over Hersey bars, Swedish Fish over Snickers.
(The other reason for the Snickers thing was that I don’t like nuts in my chocolate. I know, I know, one issue at a time...)
And so the Blondie speaks to me. She tells me how delicious simple sugar can be, she knows just how to make my tastes buds water. And today, she has brought a friend: Biscoff!
(So that we at some point get to the actual recipe, I'm going to direct you to this link if you’re unfamiliar with the amazingness that is Biscoff...click here.)
I understand that chocolate is great but today just might be the day to give this Biscoff Blondie a chance. And by “chance” I mean eating every last square until you’re on the sugar high of your life!
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
8 tablespoons (½ cup) unsalted butter, melted and cooled
1½ cups light brown sugar
2 eggs, at room temperature
4 teaspoons vanilla extract
¾ cup Biscoff Spread
Optional: ½ cup warmed Biscoff Spread (for topping Blondies)
Preheat oven to 350 degrees. Line a 9×13-inch baking pan with parchment paper or foil, allowing excess parchment paper/foil to hang over the edges of the pan (if using foil, be sure to grease it).
Combine flour, baking powder, and salt in a small bowl and set aside.
In a separate large bowl, whisk the butter and brown sugar together until smooth. Add the eggs and vanilla and whisk until well incorporated. Whisk in the Biscoff Spread until mixture is well combined. Switch to a rubber spatula or wooden spoon, add the flour mixture and stir until just incorporated. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick comes out clean, 30 to 35 minutes. Cool completely in the pan. Heat up the extra ½ cup Biscoff Spread in the microwave for 10-30 seconds until pourable. Pour over the Blondies and spread out. Let cool. Using the foil overhang, lift the Blondies from the pan and transfer to a cutting board. Cut into squares. Store in an airtight container at room temperature.
- The optional Biscoff spread topping is for real Biscoff lovers. The Blondies themselves don’t have a super strong Biscoff flavor so the topping really drives it home.
- I do this all by hand, it’s not difficult since the butter is melted.
- You could substitute Peanut Butter for the Biscoff. You would use the same amount.