Get ready to experience a dessert that's about to revolutionize your sweet tooth cravings! These Biscoff Brown Sugar Bars are not just another ordinary treat - they're a decadent explosion of caramelized brown sugar and irresistible Biscoff spread that will make your taste buds dance with joy. Imagine sinking your teeth into a perfectly soft, buttery bar with a rich, cookie-like flavor that's impossible to resist. Whether you're a baking novice or a seasoned pro, this recipe is your ticket to becoming a dessert hero in your own kitchen!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup Biscoff spread
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the Biscoff spread to the butter-sugar mixture and mix until fully incorporated. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to combine and remove any lumps.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Smooth the top to ensure an even layer.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack for about 1 hour.
- Using the overhanging parchment paper, lift the bars out of the pan and cut into 16 equal squares.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Make sure your butter is truly softened, but not melted, for the perfect creamy texture.
- When mixing dry ingredients, sift the flour to prevent any lumps and ensure a smooth batter.
- Don't overmix the batter - stop mixing as soon as the ingredients are just combined to keep the bars tender.
- Use parchment paper overhang for easy removal and clean cutting of your bars.
- Let the bars cool completely before cutting to ensure clean, neat squares.
- For an extra indulgent touch, drizzle melted Biscoff spread or sprinkle crushed Biscoff cookies on top before serving.
- Store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 256kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
