Ingredients
Scale
Blondies
- 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 1 ½ cups packed light brown sugar
- 1 cup creamy Biscoff
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 2 ½ cups all-purpose flour
- ½ teaspoon kosher salt
Icing
- 1 cup creamy Biscoff
- ½ cup confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 3–4 tablespoons milk (I used almond)
Instructions
- Make the blondies. Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan. Line the bottom only with parchment.
- In a large bowl, cream butter, sugars, Biscoff, and vanilla until light and fluffy and well combined. I did this by hand, but a hand or stand mixer would work as well. Add the eggs one at a time, fully incorporating each one. Mix until once again light and fluffy. Add the flour and salt and mix until just combined. Pour mixture into prepared pan and bake for 35-40 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with only a few moist crumbs. Cool completely in pan.
- Make the icing. In a medium bowl, stir together Biscoff, sugar, vanilla, and 3 tablespoons of milk. Continue adding milk one tablespoon at a time, until the icing is thick but spreadable. Spread into an even layer on blondies. Cut and serve. Blondies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours.
- Prep Time: 30 minutes
- Cook Time: 40 minutes