Chewy and delicious, with notes of caramel and a Biscoff swirl. Loaded with white chocolate chips and topped with Lotus biscuits.
Been looking for a vegan blondie recipe? Look no further!
Once I had perfected my brownie recipe that I need to attempt blondies next, and what better place to start than with Biscoff blondies.
Have you ever tried a blondie? Or have you always been a brownie person?
They're similar yet different in so many ways.
There are so many different flavour combinations you can try, but I have to say that Biscoff and white chocolate is one of my favourites.
Things You'll Need to Bake Biscoff Blondies
A 9inch square baking tin
Baking paper
A stand mixer or electric whisk.
Lotus Biscoff Caramelised Biscuits
Lotus Biscoff Spread
Baking Tips
Place whole or broken up biscuits onto the top of the batter before baking.
Warm up the Biscoff spread before swirling into the batter.
Chop up a chocolate bar rather than using chocolate chips to make the blondies extra chunky.
Once you’ve added the milk, mix very slowly to avoid it splashing everywhere.
The milk and lemon juice mixture will curdle, it’s supposed to do this.
Swap out the white chocolate for milk or dark chocolate if preferred.
Recipe
Prep Time | Baking Time | Makes |
20 minutes | 35-40 minutes | 9 Blondies |
​ | 175°C fan | ​ |
Ingredients
100g vegan spread
170g light brown sugar
170g plain flour
1tsp baking powder
200ml plant milk (I use soy)
1tbsp lemon juice
1tsp vanilla extract
50g vegan white chocolate chunks
3-4 Lotus Biscoff biscuits
1tbsp Lotus Biscoff spread
Method
1. Preheat the oven to 175°C fan. In a jug, combine together the plant milk and lemon juice, stir and allow to stand for 10 minutes. This creates a vegan buttermilk.
2. In your stand mixer, cream together the spread and sugar until well combined.
3. Sift in the plain flour and baking powder and add the 'buttermilk' and vanilla, mixing until a smooth batter has formed (be careful as it may splash to start with).
4. Add in most of the chocolate chunks and combine. I keep some aside to sprinkle on top.
5. Pour the mixture into a 9inch square tin, lined with baking paper. Gently warm the spread and swirl around in the batter. Place the biscuits onto the batter and sprinkle the remaining chocolate chunks over the top.
6. Bake for 35-40 minutes, until the top begins to crack. When baked, remove from the oven and allow to cool in the tin, before cutting into 9 squares.
