Let the Caloribombing begin!
The upcoming weeks, I promise you’ll find ZERO healthy recipes here 😀
Exams are almost over and that means I’ll have more quality time with my kitchen.
And since my kitchen has an even bigger sweet tooth than me, I’m forced to make something super sweet!
I’m also super excited for Angies Fiesta Friday Birthday Party! Too bad my kitchen won’t allow me to participate in this weeks party because of the appetizer and starter theme. BUT I’ll be there to party with them, just not bringing anything. Is that bad?
I’ll make it up to her next week because then the theme is main dishes and desserts. Indeed! I don’t need to tell you what I’ll be bringing, right? I’m brainstorming and planning about the things I want to make because this party is going to be THE party!
But that’s for later ^^
FYI: everyone is invited!
Today I’m sharing some super delicious Speculoos Blondies with you!
I saw them last year at The Not So Creative Cook and I knew I had to make them!
Nobody complained, not a single piece left…
I can assure you, this definitely is a crowd pleaser!
I’m using Jhuls’ recipe, because it was that good!
What do we need (+- 16 blondies):
- 125g all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 75g unsalted butter, melted
- 200g light brown sugar, packed
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup Trader Joe’s Cookie Butter (or Biscoff spread)
- 225g chocolate chips (white is best)
Preheat oven to 180°C.
Line a 8×8 or 9×9 baking pan with parchment paper or spray with nonstick spray.
In a medium sized bowl, toss together the flour, baking powder, baking soda, and salt.
In a large bowl, stir the melted butter and brown sugar together until combined.
Whisk in the egg and egg yolk, then add the vanilla.
Stir in the cookie spread.
Gently fold the dry ingredients into the wet ingredients.
Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick.
Fold in the chocolate chips.
Spoon the batter into the prepared baking dish.
Bake for 25-26 minutes.
The blondies may appear very soft, but they will set up as they cool.
Allow the blondies to cool completely- about 3 hours – before cutting into squares.
Makes 16 blondies. Recipe may easily be doubled and baked in a 9×13 pan for 35 minutes. Blondies stay fresh at room temperature for 1 week.
Enjoy these little pieces of magic!
Have a delicious day ❤
Find me on: