I'm trying to clear out my kitchen in preparation for my move. I'm getting rid of almost everything so I can travel as lightly as possible. That meant using up some of my always on hand baking supplies as well as my jar of newly acquired speculoos spread. These blondies are a fun and simple treat. I decided to add a salty crunch with roasted pistachios and it really highlighted the caramel undertones in theses sweet blondies.
One year ago: Baked Chocolate Donuts with Ganache
Two years ago: Korean BBQ Chicken (Dak Bulgogi)
Three years ago: Vanilla Pistachio Cupcakes with Chocolate Buttercream
Speculoos Spread, White Chocolate, and Pistachio Blondies
(Adapted from Two Peas and Their Pod)
1/4 cup unsalted butter
1 cup (packed) brown sugar
1/4 cup speculoos spread
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup white chocolate chips
1/4 roughly chopped roasted and salted pistachios
Preheat the oven to 350 degrees. Butter or spray an 8x8 baking dish.
In a saucepan over medium heat, melt the butter and sugar together, stirring constantly with a wooden spoon. Remove from the heat and stir in the speculoos spread. Let the mixture cool.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Add the egg and vanilla to the speculoos mixture. Pour the wet ingredients into the flour mixture. Mix just until combined. Fold in the white chocolate chips.
Press the dough into the baking pan making sure to spread it all the way to the edges. Sprinkle the chopped pistachios over the dough and use your fingers to lightly press them in to the dough. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool the blondies on a rack for 10 minutes before cutting in to squares.