Are you a human? Yes? Then you’ll like these! These biscoff blondies are the perfect treat for any Biscoff lover (or, as noted, human)! They are made with a creamy, decadent Lotus Biscoff spread that infuses every bite with a rich, caramel flavour. The vegan butter adds a deliciously buttery texture, while the aquafaba gives the blondies a light and fluffy crumb. The result? A perfectly balanced and delicious treat. These blondies are so easy to make and perfect for sharing with friends and family, so why not whip up a batch today and indulge in the irresistible flavours of Biscoff!
As a Vegan, I’m constantly eating Biscoff (in various forms), but these Biscoff Blondies are NEXT LEVEL. Oh my word, they are so tasty. I rarely get this excited about a recipe, but after my family and I devoured them pretty promptly (and there have been demands for batch after batch since), I thought I’d put it together for you guys to enjoy too! So….enjoy!
Are Blondies Meant to be Gooey in the Middle?
Blondies are similar to brownies but have a different texture and taste. While some people prefer a gooey and moist blondie, others like it firmer and with a cake-like texture. The texture of the blondies can vary depending on the recipe, baking time, and personal preference.
These particular Biscoff Blondies are more ‘fudgy’.
How Do You Cut Blondies Neatly?
To cut blondies neatly, it is recommended to let them cool completely before cutting (usually around 30 minutes). Use a sharp knife and wipe it clean after each cut to ensure a smooth edge. You can also use a plastic knife or pastry scraper to help cut through the blondie without sticking.
Here’s How To Make Biscoff Blondies
Vegan Biscoff Blondies
- 1 cup vegan butter I used the Flora plant block
- 0.5 cup soft brown sugar
- 0.5 cup caster sugar
- 5 tbsp aquafaba (the liquid from a tin of chickpeas)
- 1 cup Biscoff Spread
- 1 tbsp vanilla extract
- 2 cups plain, all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 0.75 cup vegan chocolate chips or chunks I used vegan milk chocolate
- Preheat your oven to 180C and line a 9×9” square tin with baking paper with some overhang for easy removal.
- Melt the butter in the microwave in 30 second bursts and let it cool for 10 minutes.
- Beat the butter and sugar together. Then, whisk in the aquafaba until fully combined.
- Stir in vanilla and biscoff spread (don’t over mix)
- Stir in the flour (add it in slowly), salt, cinnamon and baking powder. The batter will be thick, more like a cookie dough.
- Stir in most of the chocolate chips until evenly dispersed (leave a few for the top)
- Add the batter to your lined tin and spread out evenly – I like doing this by putting a piece of baking paper on top and using this to flatten it out (prevents all the sticking). Add the rest of the chocolate chips to the top.
- Bake for 25-28 minutes, or until skewer comes out clean and the top is set. Leave to cool fully before removing from the tin and slicing into squares. Store in an airtight container and enjoy!
Why Are Blondies So Hard to Make?
Biscoff Blondies can be challenging to bake because they have a delicate balance between being cooked through but still moist and chewy in texture. Over-baking blondies can make them dry and tough, while under-baking can leave them raw in the centre. Finding the right baking time and temperature is crucial to achieving the perfect blondie.
Another factor that can make blondies hard to bake is the ingredients used. Blondies typically contain a higher proportion of sugar and fat than regular cakes, which can cause them to cook faster and become denser. It is important to follow the recipe closely, including the measurements and the type of ingredients used.
Over-mixing the batter can also contribute to making blondies difficult to bake. Over-mixing can develop the gluten in the flour, which can cause the blondies to become tough and dense. It’s best to mix the batter until all the ingredients are just combined and avoid excessive stirring.
To ensure your Biscoff Blondies turn out perfectly, it’s important to pay close attention to the baking time and temperature, use the right ingredients and measurements, and avoid over-mixing the batter. With a bit of practice and patience, you can master the art of baking delicious and perfectly textured blondies every time.
How Long Will Blondies Stay Fresh?
Biscoff Blondies are a delicious treat that are best enjoyed fresh, but they can last for a few days when stored properly. To keep blondies fresh, it’s essential to store them in an airtight container at room temperature. This helps to prevent them from drying out and becoming stale. When stored this way, blondies can last for up to three to four days before starting to lose their freshness.
If you want to store blondies for longer, you can freeze them for up to three months. Freezing blondies is an excellent option if you want to make them ahead of time or have leftovers that you want to save. To freeze blondies, wrap them tightly in plastic wrap or aluminium foil and place them in an airtight container or freezer bag. Be sure to label and date the container or bag so that you know how long they have been frozen.
When you are ready to enjoy your frozen blondies, simply remove them from the freezer and let them thaw at room temperature for a few hours. They should be just as delicious and fresh as the day you made them!
Blondies Versus Brownies
Blondies and brownies are both types of dense, chewy, and sweet baked desserts, but they have some key differences:
Colour: The primary difference between the two is their colour. Blondies are called so because they have a light, golden-brown colour, while brownies have a darker, chocolate-brown colour.
Ingredients: Blondies are typically made with brown sugar, (vegan)butter, egg replacements (if vegan), and flour, and they may or may not contain vegan chocolate chips or other mix-ins like nuts or butterscotch. Brownies, on the other hand, are made with unsweetened chocolate or cocoa powder, sugar, (vegan)butter, egg replacements (if vegan), and flour.
Flavour: Since blondies don’t contain chocolate, they have a more caramel or butterscotch flavour, whereas brownies have a more chocolatey taste.
Texture: Blondies are usually denser and chewier than brownies, which are typically more cake-like in texture.
Overall, both blondies and brownies are delicious treats, and the choice between the two comes down to personal preference (or you can just make both!)
Can You use Stork for Blondies?
Stork is a popular brand of vegan margarine that can be used as a substitute for butter in baking recipes, including these Biscoff blondies. Many vegan bakers prefer using Stork as it has a similar texture and consistency to butter, making it a great substitute for creating a rich, moist blondie.
Stork is made with vegetable oil and water, making it a plant-based alternative to butter that is suitable for those following a vegan lifestyle. It can be used in equal amounts as a substitute for butter in most baking recipes, including blondies. When using Stork in place of butter, it’s important to ensure that it is softened at room temperature to ensure the batter has the right consistency.
Whether you are vegan or not, using Stork in your blondie recipe can help create a delicious and moist treat that is perfect for any occasion. So, if you’re looking to make a vegan-friendly blondie, or simply want to experiment with a new ingredient, give Stork a try and enjoy the delicious results!
My Other Biscoff Related Recipes
My Vegan Biscoff Cookies recipe can be found below! Or you may fancy trying my Vegan Biscoff Mug Cake