Biscoff Blondies

These quick and easy mouth-watering Biscoff blondies are chewy, fudgy, and packed with ‘buttery’ Biscoff flavor, caramel-like brown sugar, and decadent chocolate chunks – but no dairy or eggs!

Get ready to take blondies to a whole new level with the addition of cookie butter. These Biscoff blondies have a slightly chewy, fudgy center and crisp edges, are loaded with butterscotch and caramel-like flavors, can optionally be studded with vegan chocolate chips, and finished with extra Biscoff cookies on top. They’re mouth-wateringly delicious and practically impossible to resist.

What Is Biscoff?

Biscoff is a type of cookie butter with the same consistency as peanut butter, but made from crushed Lotus ‘speculoos’ cookies, sugar, and a little canola oil. The resulting flavor is similar to graham crackers but sweeter and more ‘buttery’, with hints of cinnamon and other warming spices.

It’s also really easy to find in most grocery stores near the peanut butter. This time, I’ve used this moreish cookie butter to make a decadent Biscoff blondie recipe.

Not only does removing the eggs and dairy not make these easy blondies any less decadent, but the recipe requires just 9 base ingredients (most are likely in your pantry now), a couple of bowls, and a mixer or whisk.

If your friends and family are anything like mine, these Lotus blondies will soon become one of your most highly requested treats, so I highly recommend making a double batch to freeze the leftovers for later!

The Ingredients

What Else Could I Add?

• Vegan date caramel sauce: Drizzled over the top.
• Biscoff stuffed blondies: Spread an 8×8 inch square of biscoff across a piece of parchment paper and leave it to freeze. When adding the batter to the pan, only add half, then the frozen layer of biscoff, then the remaining batter.
• Easy Biscoff buttercream frosting: Pipe a swirl on the top of each brownie and top with a Biscoff cookie (whole or half).
• Nuts: Add some chopped nuts (walnuts, hazelnuts, etc.) instead or along with the vegan chocolate chunks.

How to Make Biscoff Blondies?

Be careful not to over-mix the batter, as the gluten in the flour can cause the blondies to become tough and dense.

You can cut the blondies into 12 pieces, 16 pieces, or even 24, depending on whether you want full-sized blondies or blondie bites.

FAQs

Pro Recipe Notes

• Measure the flour correctly: Fluff it up with a fork in its bag, use a spoon to transfer it to the measuring cup, then the back of a knife to level the top. This ensures you don’t add too much and have dry, dense Biscoff blondies.
• Don’t over-mix the batter: If you overwork the gluten flour, the blondies may sink in the middle and become tough.
• Be careful not to overbake: Otherwise, the blondies become dry rather than ‘buttery’, chewy, and tender. However, you can also slightly adjust the baking time on whether you prefer gooey, slightly tender, or firmer biscoff blondies.
• Leave them to cool completely: They may fall apart if you attempt to slice them too soon.
• To cut neatly: Leave the blondies to cool, then use a sharp knife, wiping it clean between each slice.

How to Store?

At room temperature: Cover the Biscoff blondies on the countertop for 2-3 days or store them in an airtight container in the refrigerator for 5-7 days.

In the freezer: Spread the sliced blondies across a baking tray to flash freeze until solid, then transfer them to a freezer-safe bag/container for up to 3 months. Leave them to thaw in the fridge overnight or at room temperature for several hours.

We love to microwave the blondies for 10-15 seconds before serving for a truly decadent treat, optionally with a scoop of vegan vanilla ice cream or some dairy-free cream.