Cookie Butter Stuffed Blondies
Cookie Butter Stuffed Blondies features a rich, butterscotch blondie, stuffed with gooey Biscoff cookie butter fudge filling, for the ultimate indulgent treat.
Servings 16 slices
Ingredients
- 2 sticks (227 grams) unsalted butter, melted
- 1 3/4 cups (350 grams) dark brown sugar
- 2 large eggs plus 1 egg yolk
- 1 teaspoon vanilla
- 1/4 teaspoon fine sea salt
- 2 cups (254 grams) all-purpose flour
- 1 cup (240 grams)
Cookie Butter - 2/3 cup (200 grams) sweetened condensed milk
Instructions
- Preheat the oven to 350°F. Line an 8 by 8-inch light-colored metal pan with foil or parchment paper. Spray with nonstick cooking spray.
- In a large bowl, combine the hot melted butter and sugar with a rubber spatula. Set aside to cool. Add the eggs, egg yolk, and vanilla and stir until combined. Stir in the salt and flour.
- Spread half the batter evenly into the prepared pan. Bake for 15 minutes, or until it just begins to set. Keep oven at 350°F.
- In a heatproof container, microwave the cookie butter and condensed milk in 20-second bursts, stirring between bursts, until warmed through and well combined.
- Using your hands, pick up portions of the Cookie Butter mixture and flatten with your palms. Place on top of the par-baked blondie layer in one even layer.
- Spread the remaining blondie batter over the Cookie Butter layer evenly.
- Return to the 350°F oven and bake for another 30 minutes, or until golden brown and set. Allow to cool in the pan completely. Cut into squares and serve.
Notes
Store leftover Blondies inside an airtight container at room temperature for up to 3 days. Re-warm slices in the microwave for about 15 seconds before serving, if desired.