Foodie Fridays: Biscoff Cookie Butter Blondies

I really enjoyed the Easy Almond Flour Nutella Brownies recipe I made a few weeks ago, so I decided to try substituting Biscoff Cookie Butter for the Nutella spread to come up with my version of blondies.  The result is just as moist and tender as the Nutella brownie version.  The flavor is not as intense, so next time I might add chocolate chips, nuts, or perhaps a good dose of cinnamon (or maybe all three!).  Like the brownies, these blondies require very few ingredients and are quite simple to prepare.  I also like the fact that the recipe only makes eight servings, and that the squares freeze well, since there are only two of us in our household.  While I no longer prepare desserts very often, the next time I do this recipe will certainly be on my list to make again.

Biscoff Cookie Butter Blondies

1 jar (14 oz.) Biscoff Cookie Butter (or other cookie butter)
2 eggs
1/2 C. all purpose or almond flour
pinch of salt (up to 1/4 tsp.)

Remove the lid and foil cover from the cookie butter jar.  Microwave the jar, loosely covered, for 15 seconds on HIGH to soften.  Place in a large bowl and beat in the eggs until smooth and fluffy.  Add the all purpose or almond flour, plus the salt if using.  Stir until well combined (mixture will be thick but pourable).

Line a 9x5-inch loaf pan with two pieces of parchment paper or foil so that the ends overhang the two long sides (grease the foil if using).  Pour in the blondie mixture and spread evenly in the pan.  Tap the bottom of the pan on the counter a few times to remove any air bubbles in the batter.

Bake at 350 degrees for about 30-35 minutes, until the center is firm to the touch (a toothpick inserted in the center will come out moist).  Remove from the oven, place on a wire rack, and cool to room temperature in the pan.  Remove the blondies from the pan using the parchment paper or foil overhangs.  Slice into 8 equal portions with a sharp knife.  Serves 8.

Notes: If you use almond flour it will make these blondies very rich, so eat them sparingly.  Almond flour baked goods also spoil quickly if kept at room temperature, so be sure to refrigerate any leftovers (they do freeze well).  I have not tried using all purpose flour for this recipe, so I do not know how well they will turn out, but they should be all right kept at room temperature for a few days.