Please tell me that you’ve tried speculoos before. That as I sit here and tell you how ridiculously good these are, you’re not staring at your computer with confusion over what speculoos is.
Remember when I posted about the Wafels & Dinges truck? They’re putting speculoos on top of warm waffles. Why not put them on warm blondies?
When I came across this blondie recipe last week (originally calling for peanut butter), I knew what needed to be done. To me, blondies are more like a giant chocolate chip cookie than a brownie, and that’s part of what I love about them. The idea of having a huge speculoos blondie-brownie-cookie was too good to pass up, and fortunately, I already had all of the ingredients on hand!
So at 10 pm, I set out to do a little baking. (Some things just can’t wait till morning.)
This could not be more simple to throw together. Preheat an oven to 350 F. Cream speculoos and butter together in the bowl of a stand mixer.
Add sugars, eggs, and vanilla, then mix until blended.
In a separate bowl, sift together the dry ingredients: flour, baking powder, and salt. With the mixer on a low speed, slowly incorporate the dry ingredients into the wet ingredients.
Fold in chocolate chips, then pour into a greased baking pan (I used 9×13).
Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about one hour.
The blondies were cooked perfectly and incredibly moist, but the speculoos flavor was not as prominent as I would have liked. Not to worry, I had an idea. What if I used speculoos as a straight up topping?
Use the remaining ½ cup speculoos (or more, if you’d like) and spread over the top of the blondies.
And now I can die happy.
The extra speculoos flavor took these over the top and was exactly what they needed. You have got to make these.
Slice, serve, and devour immediately.
I’d like to take this moment to apologize to my wonderful husband who came home from the gym to find these sitting on the kitchen counter. Forgive me?
I was playing around with photos a little and couldn’t decide whether I liked the blondies better with parchment paper or not.
Are you drooling?
This guy was.
Just one bite mommy?
Fear not, no puppies were harmed (aka: given chocolate) in the making of this post.
Speculoos Blondies
*Recipe adapted from Kitchen Simplicity.
Yields: 12 servings
Time: 30 minutes
Ingredients
- 1 cup speculoos, divided
- ⅓ cup butter, room temperature
- ⅔ cup white sugar
- ½ cup brown sugar, packed
- 2 eggs
- ½ teaspoon vanilla
- 1 cup ap flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350 F. In the bowl of a stand mixer, cream together ½ cup of speculoos and butter. Beat in sugars, eggs, and vanilla.
- In a separate bowl, sift together flour, baking powder, and salt. With the mixer on a low speed, slowly add the dry ingredients to the wet ingredients. Mix until fully incorporated, then fold in chocolate chips.
- Spread into a greased 9×13 baking pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for about an hour, then spread remaining ½ cup of speculoos (or more, if you want) over cooled blondies. Slice and serve!
I did not know what speculoos was! I’ve never had any, but man do I want to now! I love all three final shots of the desserts (especially the one with the pup)! Thanks for teaching clueless people like me about the joy of food! :)
Oh my goodness, go get some immediately! It’s fantastic on toast. And yes, as Mel said, you can now buy it at a regular old grocery store (though it’s most frequently found in European markets).
Tip — speculoos is now appearing in the form of “biscoff spread” in the peanut butter aisle of grocery stores :) (I really want the Wafels & Dinges speculoos though haha)
And I loooooove the pic of Lil J at the end!
I have one container of each, and, well.. they both taste the same. You’re not missing out on anything, promise!
Hey I have just featured your recipe on my blog as I tried these last night. They were delish. My husband is Belgian and so he keeps me stocked up with this stuff. Glad to hear you can get it in England now though – yum!
So glad you enjoyed these! I can’t wait to make them again. Happy eating!