Strawberry Biscoff Blondies

Ingredients

• 3/4 cup (170g) unsalted butter, melted
• 1 1/4 cups (250g) light brown sugar, packed
• 2 eggs + 1 egg yolk, room temp
• 2 tsp vanilla extract
• 1 2/3 cups (200g) all-purpose flour, spooned & leveled or weighed (don't pack it in)
• 1 tsp cornstarch
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup white chocolate chips
• 6-7 lotus biscoff cookies, chopped
• 190g (~3/4 cup) biscoff spread/cookie butter
• strawberry slices, patted dry (as many as you want/enough to cover the top) (for the topping)
• Biscoff Spread/Cookie Butter (to spread over the top and drizzle) (for the topping)

Instructions

1. Line an 8x8 pan with parchment paper.
2. Spread the biscoff cookie butter onto the parchment into a thin, even square the size of the pan.
3. Freeze for at least 30 minutes until solid.
4. Preheat oven to 325°F (163°C) and line/grease an 8x8-inch pan with parchment.
5. In a large bowl, whisk melted butter and brown sugar until smooth.
6. Beat in the eggs and vanilla until fully combined.
7. In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt.
8. Fold the dry ingredients into the wet mixture until just combined.
9. Fold in white chocolate chips and chopped biscoff cookies.
10. Spread half the batter into the greased pan. Place the frozen biscoff sheet on top of it. Then, spread the remaining batter over it to cover the biscoff layer completely.
11. Bake for 35-45 minutes, or until a toothpick near the center comes out with no wet batter. It should just come out with a little biscoff spread & slightly moist crumbs.
12. Let the blondies cool completely.
13. Spread a thin layer of biscoff spread/cookie butter over the cooled blondies, add the strawberry slices (patted dry) all over the top, and drizzle with more cookie butter.
14. Best enjoyed fresh!