I had to finish the day off with something sweet so Mary and I also made speculoos blondies. Now we should all know by now that I love a blondie for their dense under baked quality, and I also love cookie butter. I needed to introduce my favorite guilty pleasure to Mary who had never tried cookie butter. Once again I was glad to have some on hand as it was out of stock at TJ’s. I took the basic recipe from the blog Tasty Retreat which was adapted from traditional peanut butter blondies.
I need to find a new way to cream my butter and sugar mixture as my little hand mixture seems to spray batter everywhere, so I combined all my ingredients by hand and it turned out great. These are the ingredients I used.
• 1/2 cup speculoos (I used a little more) • ⅓ cup butter, room temperature • ⅔ cup white sugar • ½ cup brown sugar, packed • 2 eggs • ½ teaspoon vanilla • 1 cup whole wheat flour • 1 teaspoon baking powder • ¼ teaspoon salt • 1 cup semi sweet chocolate chips
Like any other baked good I creamed the butter, sugars, and crunchy speculoos to add air to the batter. Then I whisked in the eggs and vanilla. And folded the dry ingredients to a thick batter. I pressed the batter into a parchment lined 8X8 pan to ensure easy cleanup and baked at 350 degrees for 25 minutes. I sprinkled the chocolate chips over the blondie and placed back in the oven turned off for a minute to melt the chips. Then I spread out the melted chips for a chocolate layer to top off the treats. The hardest part was waiting for the chocolate to set. So we ate them warm with a cup of fresh apple cider from the farmers market down the street. I like to cut them into little bite size pieces because they are so dense and rich.
Tips for next time:
I would add a little cinnamon and nutmeg to my batter as well as a little more speculoos because I love the flavor so much. I might also try it using milk chocolate chips or speed with more speculoos as Tasty Retreat suggests!