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 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 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 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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Butterscotch Biscoff Blondies

1 1/4 sticks unsalted butter

1 3/4 cup packed light brown sugar

2 large eggs plus 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

Place a rack in the center of the oven and preheat oven to 325 degrees F.  Grease a 9×9-inch baking pan, line the pan with parchment paper and grease the parchment paper as well.  This recipe can be easily doubled and baked in a 9×13-inch pan.

In a microwave safe bowl, melt the butter in 30 second increments until completely melted. Transfer to a mixing bowl and allow to cool.

To the large bowl with the butter, add the sugar, eggs and yolk, BIscoff spread, vanilla extract, salt, and cinnamon.  Whisk until smooth and well combined.  Add the flour and baking powder and stir with a wooden spoon.  The mixture will be thick.

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.

 

Recipe based off of this recipe from Joy the Baker