Fudgy and dense gingerbread blondies made with cookie butter for extra indulgence and spindled with caramel chips — because why not? The kids go crazy over these blondies. And the adults? Well, what blondies? It’s like they were never there.
Serves :16 bars
Calories: 97kcal
Ingredients
- 1/4 cup Cookie Butter or Biscoff Spread
- 1/4 cup light butter or margarine(or coconut oil would work as a healthier sub)
- 2/3 cup light brown sugar , packed (normal brown sugar would work)
- 1 egg
- 1/4 cup golden syrup/molasses
- 2 teaspoons vanilla extract
- 1 cup flour (spelt flour works beautifully, but plain or all-purpose are fine to use)
- 1/2 teaspoon baking powder
- Pinch of salt (optional)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/3 cup caramel baking bits
How To Prepare
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Prepare a square nonstick 8-inch baking pan with cooking oil spray, and wipe the excess over with a paper towel
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Combine the butter and the cookie butter in a microwave safe bowl and melt for about 20-30 seconds in the microwave, OR alternatively in a small saucepan over low-medium heat while stirring, but do not boil. Pour into a medium bowl and whisk well until they’re combined. Allow to cool slightly, and stir in the brown sugar, egg, syrup and vanilla, and mix well until combined.
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Add the flour, baking powder, salt, ginger and cinnamon, mixing slowly until a soft dough forms. Do not over beat. Fold half of the caramel chips in through the batter, and pour batter into prepared pan. Sprinkle remaining chips on top.
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Bake at 176C | 350F for about 20-25 minutes or until a toothpick comes out clean (or slightly dirty for fudgier blondies). Do not over bake or they will become dry. Allow to cool on a wire rack and cut into 16 squares. Serve warm.
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Homemade Butter