Biscoff Butter Blondies

The recipe calls for a 9x13 baking dish but, you can put in a 10” black iron skillet for the best skillet cookie ever and do not forget the ice cream.

Ingredients:

2 cups firmly packed light brown sugar

1 cup unsalted butter, melted and cooled

½ cup creamy cookie butter, melted

1/2 cup chocolate chips

1 tsp baking powder

½ tsp kosher salt

2 large eggs room temperature

2 tsp vanilla extract

2½ cups all-purpose flour

¾ cup roughly chopped pecans

¾ cup Biscoff cookie pieces, broken up

Directions:

Preheat oven to 350°F Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.

In a large bowl, whisk together brown sugar, melted butter, melted cookie butter, baking powder, and kosher salt until combined. Add eggs, one at a time, whisking well after each addition. Whisk in vanilla. Stir in flour, chocolate chips and ½ cup chopped pecans just until combined.

Sprinkle batter with broken Biscoff cookie pieces and ¼ cup chopped pecans. Spread batter into prepared pan.

Bake for 25 to 30 minutes. Let cool completely in pan on wire rack. Using excess parchment as handles, remove from pan, and cut into 12 blondies. Store in an airtight container for up to 3 days.

When you bake them in a 9X13 baking pan then you can cut them into squares.