Cookie Butter Stuffed Blondies
User Reviews
5
Cookie Butter Stuffed Blondies
Description
The recipe begins by melting unsalted butter and mixing it with dark brown sugar until cooled. Eggs, egg yolk, and vanilla extract are added, followed by fine salt and all-purpose flour to create a blondie batter. Half the batter is spread evenly in a prepared 8x8-inch baking pan and par-baked for 15 minutes until it starts to set. Meanwhile, cookie butter is combined with sweetened condensed milk and warmed gently until smooth. This filling is spread over the par-baked layer, flattened if needed, and then topped with the remaining blondie batter to fully cover the cookie butter layer.
The blondies bake further at 350°F for 30 minutes until golden brown and set, then are cooled completely. The result is a chewy, buttery blondie with a sweet, slightly spicy cookie butter center that adds depth and creaminess to the texture and flavor.
This dessert can be cut into bars for serving and pairs well with coffee or milk. The soft crumb and creamy filling make it a satisfying treat for cookie butter fans.
Ingredients
- 2 unsalted butter 227 grams, melted
- 1 3/4 cups dark brown sugar 350 grams
- 2 egg large eggs plus 1 yolk
- 1 teaspoon vanilla
- 1/4 teaspoon salt fine
- 2 cups all-purpose flour 254 grams
- 1 cup cookie butter 240 grams
- 2/3 cup sweetened condensed milk 200 grams
Instructions
- Preheat the oven to 350°F. Line an 8 by 8-inch heavy duty metal pan with foil or parchment. Spray with nonstick cooking spray.
- In a large bowl combine the hot melted butter and sugar with a rubber spatula. Let cool. Add the eggs, egg yolk, and vanilla and stir until combined. Stir in the salt and flour.
- Spread half the batter evenly into the prepared pan. Bake for 15 minutes, or until it just begins to set. Keep oven at 350°F.
- In a heatproof container, microwave the cookie butter and condensed milk in 20-second bursts, stirring between bursts, until warmed through and well combined.
- Spread the cookie butter mixture over the par-baked blondie layer in one even layer. Use your palms to flatten pieces of the cookie butter mixture to layer over the blondie if needed. Spread the remaining blondie batter over the cookie butter layer until it’s completely covered.
- Return to the 350°F oven and bake for another 30 minutes, or until golden brown and set. Let cool completely before chopping into bars with a big sharp knife. Wipe the blade with hot water for cleaner slices.
- Serve or store in an airtight container at room temperature for up to 3 days. For a more gooey texture, re-warm squares in the microwave for about 15 seconds before serving.
User Reviews
Overall Rating
5
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