Lotus Biscoff Butterscotch Blondies
Blondies with a Lotus Biscoff base, studded with butterscotch and chocolate chips.
Place a rack in the center of the oven and preheat oven to 325 degrees F. Grease a 9×9-inch baking pan, line the pan with parchment paper and grease the parchment paper as well. This recipe can be easily doubled and baked in a 9×13-inch pan.
In a microwave safe bowl, melt the butter in 30 second increments until completely melted. Transfer to a mixing bowl and allow to cool.
To the large bowl with the butter, add the sugar, eggs and yolk, Biscoff Cookie Butter, vanilla extract, salt, and cinnamon. Whisk until smooth and well combined. Add the flour and baking powder and stir with a wooden spoon. The mixture will be thick.
Fold in the butterscotch and chocolate chips. Spread the batter into the prepared baking pan. Bake for 25 to 30 minutes until cooked through and golden brown. Insert a skewer in the center of the blondies to test the doneness. Remove from the oven and allow to cool completely before lifting from the pan and slicing.
View original blog post for this recipe at The Batter Thickens