Cookie Butter Blondies
Ultra-chewy brown sugar Blondies are swirled with pure Cookie Butter, for a heavenly butterscotch-y bite. Ready in just 35 minutes and no mixer needed, this is the perfect quick and easy bake to please the whole family.
Servings: 16 slices
Ingredients
- 113 grams (1 stick) unsalted butter cubed
- 200 grams (1 cup) light brown sugar
- 1 large egg + 1 large egg yolk separated when cold, then brought to room temperature (do not skip the extra yolk)
- 1 ½ teaspoons vanilla extract
- 130 grams (1 cup) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 100 grams Cookie Butter (I used Trader Joe's)
Instructions
- Preheat oven to 350°F / 175°C. Line an 8 by 8-inch light-colored metal baking pan with parchment paper or non-stick foil. Secure with binder clips and set aside.
- In a large mixing bowl, melt the butter. Add the brown sugar and whisk to combine. Set aside to cool slightly, about 5 minutes.
- To the cooled butter mixture, add the egg, egg yolk, and vanilla. Whisk vigorously to combine well, about 1 minute.
- Add the flour, baking powder, and salt, and stir until just combined. Do not overmix. Batter will be fairly thick.
- Transfer the batter to the prepared baking pan and spread evenly.
- Dollop the Cookie Butter evenly across the top. With the tip of a knife, carefully swirl the Cookie Butter into the batter. Smooth out the top of the batter.
- Bake for 24-30 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Do not overbake. Allow to cool completely in the pan before slicing and serving.
Notes
Base blondie recipe inspired by Broma Bakery.