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.
Ingredients
Scale
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)
Instructions
- Prepare Pan: Line a 9 x 9 inch baking pan with parchment paper to prevent sticking and make removal easier.
- 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.
- 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.
- 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.
- Add Cookie Butter and Vanilla: Mix in the smooth Biscoff cookie butter and vanilla extract, beating for 1 minute to combine the flavors seamlessly.
- 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.
- 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.
- Fold in Chocolate Chunks: Gently incorporate the vegan chocolate chunks by hand to distribute them evenly without breaking.
- Preheat Oven: Set the oven to 325°F (163°C) to ensure a steady cooking temperature.
- 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.
- 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.
- 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
