Know what's better than blondies? BISCOFF blondies! Sweet, cinnamony cookie butter and dark chocolate chunks come together to create these decadent vegan cookie bars!
- ¼ cup water
- 2 tablespoons ground flaxseed
- 10 tablespoons vegan butter, melted and cooled
- 1 cup organic brown sugar
- 1 cup smooth cookie butter
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups vegan chocolate chips or chunks
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Preheat the oven to 325°F and line a 9 x 9 inch baking pan with parchment paper.
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Stir the water and flaxseeds together in a small cup or bowl. Let the mixture sit for 5 to 10 minutes, until it gels.
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Beat the butter and brown sugar together with an electric mixer at high-speed. Beat the mixture for about 1 minute, until it begins to lighten in color.
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Add the flax mixture to the butter mixture. Beat the ingredients together at high speed for 2 full minutes, until it thickens and becomes and pale in color. The color should be slightly lighter in color than the cookie butter at this point. (Refer to the photo above within the post).
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Beat the cookie butter and vanilla into the mixture, just until combined.
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Begin beating the flour into the mixture, adding it in thirds and beating each addition in at low speed. Sprinkle the baking powder, cinnamon, and salt over the flour before beating in the last addition. The batter will be very thick, like cookie dough.
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Fold in the chocolate chips by hand.
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Spread the dough into the prepared baking pan, pushing it out to the edges and smoothing the top as best you can. (See Note.)
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Bake the blondies until the top is set and a toothpick inserted into the center comes out clean, about 25 minutes.
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Place the pan on a cooling rack and allow the blondies to cool completely before cutting.
To help smooth the top, I like to place a sheet of parchment paper over the batter, then use a flat object like a book to flatten the top.