Biscoff Blondies Recipe

Introduction

Biscoff blondies are a decadent, vegan treat that combine the rich flavors of Biscoff cookie butter and warm cinnamon. These chewy blondies are perfect for anyone craving a comforting dessert with a unique twist.

Ingredients

• ¼ cup water
• 2 ½ tablespoons flaxmeal
• ⅔ cup vegan butter (room temperature)
• ½ cup brown sugar
• 1 cup smooth Biscoff cookie butter
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 2 cups vegan chocolate chunks
• 5 Biscoff cookies (optional)

Instructions

1. Step 1: Line a 9 x 9 inch baking pan with parchment paper.
2. Step 2: In a small bowl, combine the water and flaxmeal. Set aside for 5 minutes to thicken.
3. Step 3: In a large bowl, use an electric mixer to beat the vegan butter and brown sugar for about 2 minutes, until light and fluffy.
4. Step 4: Add the flaxmeal mixture to the butter and sugar, then beat at high speed for 3 minutes.
5. Step 5: Mix in the Biscoff cookie butter and vanilla extract, beating for 1 minute.
6. Step 6: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
7. Step 7: Gradually add the dry ingredients to the wet mixture, mixing in ¼ cup increments until fully combined.
8. Step 8: Fold in the vegan chocolate chunks gently by hand.
9. Step 9: Preheat your oven to 325°F (160°C).
10. Step 10: Transfer the batter to the prepared pan and level the surface by pressing gently with parchment paper and a small saucepan. If using, press the whole Biscoff cookies into the batter.
11. Step 11: Bake for 35 minutes. Test doneness by inserting a toothpick in the center; if it comes out clean, the blondies are done. If not, bake an additional 5 minutes.
12. Step 12: Remove from oven and place the pan on a cooling rack. Allow the blondies to cool completely before cutting into squares.

Tips & Variations

• For a nutty texture, add ½ cup chopped walnuts or pecans along with the chocolate chunks.
• If you don’t have flaxmeal, you can substitute with 1 large chia egg (1 tablespoon chia seeds soaked in 3 tablespoons water).
• Pressing whole Biscoff cookies on top adds a lovely crunch and extra flavor but can be omitted if preferred.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these blondies gluten-free?

Yes, you can substitute the all-purpose flour for a gluten-free baking blend, but ensure it contains xanthan gum or add some for structure.

What makes the blondies vegan?

This recipe uses vegan butter and flaxmeal as an egg replacer, plus vegan chocolate chunks, making it completely plant-based without sacrificing flavor or texture.

Biscoff Blondies Recipe

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★★★★★

4.7 from 129 reviews

• Author: Simon
• Total Time: 50-55 minutes
• Yield: 16 blondie squares 1x
• Diet: Vegan

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Description

Deliciously rich and chewy Biscoff Blondies made with vegan butter, smooth Biscoff cookie butter, and vegan chocolate chunks. These blondies offer a perfect blend of warm cinnamon, sweet cookie butter, and chocolate, baked to golden perfection for a satisfying treat suitable for vegan diets.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• ¼ cup water
• 2 ½ tablespoons flaxmeal
• ⅔ cups vegan butter, room temperature
• ½ cup brown sugar
• 1 cup smooth Biscoff cookie butter
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups all-purpose flour
• 2 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon salt

Add-ins

• 2 cups vegan chocolate chunks
• 5 Biscoff cookies (optional, for pressing into batter)

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Instructions

1. Prepare Pan: Line a 9 x 9 inch baking pan with parchment paper to prevent sticking and make removal easier.
2. Make Flax Egg: Combine the water and flaxmeal in a small bowl and set aside for 5 minutes to thicken. This acts as a vegan egg substitute.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the vegan butter and brown sugar for about 2 minutes until the mixture is light and fluffy, incorporating air for a better texture.
4. Incorporate Flax Egg: Add the thickened flaxmeal mixture to the creamed vegan butter and sugar. Beat on high speed for 3 minutes to blend thoroughly.
5. Add Cookie Butter and Vanilla: Mix in the smooth Biscoff cookie butter and vanilla extract, beating for 1 minute to combine the flavors seamlessly.
6. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt to ensure even distribution of leavening agents and spice.
7. Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients ¼ cup at a time, mixing well after each addition, to create a uniform batter without overmixing.
8. Fold in Chocolate Chunks: Gently incorporate the vegan chocolate chunks by hand to distribute them evenly without breaking.
9. Preheat Oven: Set the oven to 325°F (163°C) to ensure a steady cooking temperature.
10. Assemble in Pan: Transfer the blondie batter into the prepared baking pan and level the surface using parchment paper and the bottom of a small saucepan for an even bake. If desired, press the optional Biscoff cookies into the top of the batter for extra texture and flavor.
11. Bake: Bake in the preheated oven for 35 minutes. Test doneness by inserting a toothpick into the center; if it comes out clean, the blondies are ready. If not, continue baking in 5-minute increments.
12. Cool and Serve: Remove the pan from the oven and place it on a cooling rack. Allow the blondies to cool completely before cutting into squares to achieve clean edges and set texture.

Notes

• For best results, use room temperature vegan butter to aid creaming with sugar.
• The flaxmeal acts as an egg substitute, making this recipe vegan-friendly.
• Pressing extra Biscoff cookies on top adds pleasant crunch but is optional.
• Ensure not to overbake to maintain a moist, chewy texture.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
• Freezing is possible; thaw completely before serving.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Biscoff blondies, vegan blondies, Biscoff cookie butter, vegan dessert, chocolate blondies, cinnamon blondies, easy vegan baking