Salted Caramel Swirl Biscoff Blondies

Get ready to experience blondie perfection! These Salted Caramel Swirl Biscoff Blondies are a delightful twist on the classic blondie, packed with the irresistible flavor of Biscoff cookie spread and a luscious salted caramel swirl. The addition of toasted pistachios adds a delightful crunch and nutty flavor that complements the sweetness beautifully. These aren’t just blondies; they’re a treat for the senses, perfect for sharing (or not!). This recipe uses halal butter and cream for wider accessibility, ensuring everyone can enjoy these delicious bars. Let’s get baking!

What You’ll Need

• 115g (½ cup) Unsalted Butter, Melted (Halal Butter): Using melted butter creates a chewy texture in the blondies. Opting for halal butter ensures the recipe is inclusive for all dietary needs. Make sure it’s cooled slightly before mixing to prevent cooking the eggs.
• 150g (¾ cup) Dark Brown Sugar: Dark brown sugar adds a lovely molasses flavor and contributes to the blondies’ soft, chewy texture. The deeper flavor profile really elevates these bars.
• 100g (½ cup) Granulated Sugar (for batter): Granulated sugar provides sweetness and helps with the blondies’ structure. It balances the richness of the brown sugar.
• 2 Large Eggs: Eggs bind the ingredients together and add richness and moisture. Ensure they are at room temperature for better emulsification.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Vanilla extract enhances the overall flavor profile, adding warmth and depth. Alcohol-free ensures it’s suitable for all.
• 130g (1 cup) All-Purpose Flour: Provides the structure for the blondies. Be careful not to overmix the flour, as this can lead to tough blondies.
• ½ tsp (2g) Baking Powder: A leavening agent that helps the blondies rise slightly, creating a lighter texture.
• 120g (½ cup) Biscoff Cookie Spread, Softened: The star of the show! Biscoff spread adds a unique, caramelized, and slightly spiced flavor that pairs perfectly with the salted caramel. Ensure it’s softened for easy incorporation.
• 100g (¾ cup) Dark Chocolate Chips (Optional): For an extra layer of indulgence, dark chocolate chips add a bittersweet contrast to the sweetness. Feel free to use milk or white chocolate chips if preferred.
• 100g (½ cup) Granulated Sugar (for caramel): This sugar is specifically for making the caramel swirl. It needs to be heated to create the amber color and delicious flavor.
• 60g (¼ cup) Unsalted Butter, Cut into Pieces (Halal Butter): Used in the caramel, this butter adds richness and helps create a smooth, glossy texture. Again, halal butter is used for inclusivity.
• 60ml (¼ cup) Heavy Cream (Halal): The heavy cream is essential for creating a smooth and creamy caramel sauce. Using halal cream ensures it’s suitable for all.
• ½ tsp (2g) Flaky Sea Salt, Divided: Flaky sea salt enhances the sweetness of the blondies and caramel, providing a delightful contrast. It’s used both in the caramel and as a garnish.
• 30g (¼ cup) Pistachios, Toasted and Finely Chopped: Toasted pistachios add a delightful crunch and nutty flavor that complements the sweetness of the blondies and caramel.
• Pinch of Flaky Sea Salt for Garnish: A final sprinkle of flaky sea salt adds a beautiful finishing touch and enhances the flavors.

Substitutions

Biscoff Spread: If you can’t find Biscoff spread, you can substitute it with another speculoos cookie butter or even a smooth peanut butter (though the flavor will be different).
Dark Chocolate Chips: Feel free to use milk chocolate, white chocolate, or even omit them altogether.
Pistachios: Walnuts or pecans make excellent substitutes for pistachios. You can also use other chopped nuts or seeds.

Let’s Bake: Detailed Step-by-Step Instructions

1. Prepare the Oven & Pan: Preheat your oven to 175°C (350°F). This ensures even baking. Line a 20x20cm (8×8-inch) baking pan with parchment paper, leaving an overhang on the sides. Lightly butter the parchment paper – this prevents the blondies from sticking and makes for easy removal.
2. Combine Wet Ingredients: In a medium bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until the mixture is smooth and glossy. The melted butter incorporates air, creating a tender blondie. Using both brown and granulated sugar provides a balance of moisture and chewiness.
3. Incorporate Eggs & Vanilla: Add the eggs one at a time, whisking vigorously after each addition. This emulsifies the eggs into the sugar and butter, creating a stable base. Stir in the vanilla extract. Alcohol-free vanilla extract ensures the recipe is inclusive and maintains the intended flavor profile.
4. Add Dry Ingredients: Sift the flour and baking powder over the wet mixture. Sifting ensures the baking powder is evenly distributed, leading to a consistent rise. Gently fold the dry ingredients into the wet ingredients until *just* combined. Overmixing develops gluten, resulting in tough blondies.
5. Biscoff & Chocolate Chips: Drop dollops of softened Biscoff spread over the batter. Use a knife or spatula to gently swirl it in, creating beautiful streaks. Avoid overmixing – you want distinct ribbons of Biscoff, not a fully homogenous mixture. If using, stir in the dark chocolate chips.
6. Make the Salted Caramel: In a small saucepan, place the granulated sugar over medium heat. Allow it to melt slowly, swirling the pan occasionally. *Do not stir* with a utensil, as this can cause crystallization. The sugar will gradually turn amber in color.
7. Finish the Caramel: Once the sugar is fully melted and amber-colored, add the butter pieces and stir until melted and combined. Slowly whisk in the heavy cream – be careful, as it will bubble vigorously. Remove from heat and stir in ½ tsp of flaky sea salt. Let the caramel cool slightly until it’s pourable but not runny.
8. Assemble & Swirl: Spread the blondie batter evenly into the prepared baking pan. Drop spoonfuls of the warm caramel sauce over the surface. Using a thin knife or skewer, gently swirl the caramel through the batter, creating visible ribbons.
9. Add Toppings: Sprinkle the toasted, finely chopped pistachios and a generous pinch of flaky sea salt over the top of the blondies. The pistachios add a delightful crunch and visual appeal, while the sea salt enhances the sweetness.
10. Bake to Perfection: Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking, as this will result in dry blondies.
11. Cool & Cut: Allow the blondies to cool completely in the pan on a wire rack (about 30 minutes) before lifting them out using the parchment overhang. Once cooled, cut into squares and dust lightly with an extra pinch of flaky sea salt.

The Science Behind the Swirl: Why This Recipe Works

The magic of these Salted Caramel Swirl Biscoff Blondies lies in the interplay of textures and flavors. The combination of brown and granulated sugar creates a chewy, moist base. The melted butter contributes to tenderness, while the Biscoff spread adds a unique, caramelized spice. The salted caramel provides a contrasting salty-sweet element, and the pistachios offer a satisfying crunch. The gentle swirling technique ensures that the caramel is distributed throughout the blondies without being fully incorporated, creating those beautiful, visible ribbons.

Tips for the Perfect Caramel Swirl

Making caramel can seem daunting, but it’s achievable with a little patience. The key is to let the sugar melt slowly and evenly. Resist the urge to stir with a utensil – swirling the pan is sufficient. Keep a close eye on the sugar as it approaches the amber stage, as it can burn quickly. If you’re nervous about making caramel from scratch, you can use a high-quality store-bought caramel sauce, but homemade truly elevates the flavor.

Biscoff Bliss: Exploring the Flavor Profile

Biscoff cookie spread isn’t just a trendy ingredient; it’s a flavor powerhouse. Its unique blend of caramel, cinnamon, and spice complements the salted caramel beautifully. The Biscoff adds a depth of flavor that sets these blondies apart from traditional versions. Feel free to experiment with different Biscoff products – Biscoff crumbs can be sprinkled on top for extra texture, or Biscoff biscuits can be crushed and folded into the batter.

Storing Your Salted Caramel Swirl Biscoff Blondies

These blondies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Wrap them individually in plastic wrap before freezing to prevent sticking. Reheat gently in the oven or microwave before serving.

Frequently Asked Questions (FAQ)

• Can I use a different type of cookie spread? While Biscoff is highly recommended for its unique flavor, you could experiment with other cookie butters, but the taste will be different.
• Can I make these gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend.
• What if my caramel seizes up? If your caramel seizes up (becomes grainy), try adding a tablespoon of water and gently heating it until smooth.

These Salted Caramel Swirl Biscoff Blondies are a decadent treat that’s sure to impress. The combination of flavors and textures is simply irresistible! Don’t forget to save this recipe to Pinterest for later inspiration!

Salted Caramel Swirl Biscoff Blondies

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• Author: Liana Brooks
• Total Time: 40 minutes
• Yield: 16 squares 1x
• Diet: General

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Description

Indulge in these Salted Caramel Swirl Biscoff Blondies, a delightful twist on the classic treat. Packed with Biscoff cookie spread, luscious salted caramel, and crunchy pistachios, these blondies are a perfect blend of sweet and salty flavors.

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Ingredients

Scale 1x2x3x

• 115g (½ cup) Unsalted Butter, Melted (Halal)
• 150g (¾ cup) Dark Brown Sugar
• 100g (½ cup) Granulated Sugar (for batter)
• 2 Large Eggs
• 1 tsp (5ml) Alcohol-Free Vanilla Extract
• 130g (1 cup) All-Purpose Flour
• ½ tsp (2g) Baking Powder
• 120g (½ cup) Biscoff Cookie Spread, Softened
• 100g (¾ cup) Dark Chocolate Chips (Optional)
• 100g (½ cup) Granulated Sugar (for caramel)
• 60g (¼ cup) Unsalted Butter, Cut into Pieces (Halal)
• 60ml (¼ cup) Heavy Cream (Halal)
• ½ tsp (2g) Flaky Sea Salt, Divided
• 30g (¼ cup) Pistachios, Toasted and Finely Chopped
• Pinch of Flaky Sea Salt for Garnish

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Instructions

1. Prepare Oven & Pan: Preheat oven to 175°C (350°F) and line a 20x20cm (8×8-inch) pan with parchment paper.
2. Combine Wet Ingredients: Whisk melted butter, brown sugar, and granulated sugar until smooth.
3. Incorporate Eggs & Vanilla: Add eggs one at a time, whisking well, then stir in vanilla extract.
4. Add Dry Ingredients: Gently fold in sifted flour and baking powder until just combined.
5. Swirl in Biscoff: Drop Biscoff spread over batter and gently swirl; add chocolate chips if desired.
6. Make Salted Caramel: Melt sugar over medium heat (do not stir), then add butter and cream; stir in salt.
7. Assemble & Swirl: Spread batter in pan, drop caramel spoonfuls, and gently swirl.
8. Add Toppings: Sprinkle with pistachios and flaky sea salt.
9. Bake to Perfection: Bake for 20-25 minutes, until edges are golden and a toothpick comes out with moist crumbs.
10. Cool & Cut: Cool completely before cutting into squares and dusting with sea salt.

Notes

For best results, avoid overmixing the batter and don’t stir the caramel while it’s melting. Using halal butter and cream makes this recipe inclusive for all.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 350 kcal
• Sugar: 25 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 50 mg

Keywords: blondies, biscoff, salted caramel, dessert, baking, cookies, easy, treat, nuts