This ooey, gooey mess is good to the last drop. You can taste all the flavors, the bourbon, the biscoff, and the chocolate chips. Add to that the caramel and the crunch of pecans. Recipe adapted from Biscoff White Chococlate Blondies by Sally's Baking Addiction. Makes 16 bars.
Total Time
1hr
5.0
3 Ratings
Author: The Sweet Chick
Servings:
8
Ingredients
•
to taste
Vanilla Ice Cream
Blondies
•
1
cup
All-Purpose Flour
•
1/2
tsp
Baking Powder
•
1/8
tsp
Baking Soda
•
1/2
tsp
Salt
•
1/3
cup
Unsalted Butter
, melted
•
1
cup
Brown Sugar
•
1
Eggland's Best Classic Egg
•
1
tsp
Vanilla Extract
•
4
Tbsp
Bourbon
•
1/2
cup
Biscoff Cookie Spread
•
1
cup
Semi-Sweet Chocolate Chips
•
1/2
cup
Chopped Pecans
Sauce
•
4
Tbsp
Caramel Sauce
•
1
tsp
Bourbon
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C). Line the bottom and sides of an 8x8 inch baking pan with aluminum foil.
2.
In a small bowl, mix together the All-Purpose Flour (1 cup), Baking Powder (1/2 tsp), Baking Soda (1/8 tsp), and Salt (1/2 tsp).
3.
In a stand mixer bowl, add Unsalted Butter (1/3 cup) and Brown Sugar (1 cup) and mix until combined.
4.
Then add in the Eggland's Best Classic Egg (1), Vanilla Extract (1 tsp), Bourbon (4 Tbsp), and Biscoff Cookie Spread (1/2 cup). Mix on low speed until smooth.
5.
Slowly add the dry ingredients to the wet ingredients. The batter will be very thick. Do not over mix, or the blondies will turn out hard.
6.
Lastly, mix the remaining 1 tablespoon All-Purpose Flour with the Semi-Sweet Chocolate Chips (1 cup) and add them to the mixer bowl along with the Chopped Pecans (1/2 cup).
7.
Mix until evenly distributed.
8.
Spoon the batter into the lined baking dish. Bake for 25 to 26 minutes or until a toothpick inserted in the center comes out almost clean.
9.
Allow the blondies to cool completely, about 3 hours. You can place them in the fridge for 20 to 30 minutes to speed up the process.
10.
Once cooled, gently lift the foil out of the pan, place the blondies on a cutting board and cut into squares.
11.
In a small bowl, whisk together the Caramel Sauce (4 Tbsp) and Bourbon (1 tsp).
12.
When ready to serve, drizzle some over a blondie square. Vanilla Ice Cream (to taste) is optional. Enjoy!
Nutrition Per Serving
CALORIES
519
FAT
25.0 g
PROTEIN
4.9 g
CARBS
67.3 g
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