Didn’t realize how perfect the fusion of lotus biscoff and blondies is till I actually made them – the caramel-like flavour of the brown sugar works so well with the recipe without overpowering the taste of the star ingredient – Lotus Biscoff.
Recipe inspired by Sarah’s Healthy Kitchen.
2 cups butter (unsalted)
3 cups of non-granulated brown sugar
2 1/2 cups greek yogurt
4 tbsp plant-based milk
1 tbsp maple syrup
1 tsp vanilla extract
1 tsp salt
5 tbsp biscoff spread
4-5 Lotus biscuits
3 cups all-purpose flour
3/4 tsp baking powder
- Spray your baking tray with some oil, line it with parchment paper and set aside.
- Pre-heat the oven to 180°C (or 350°F) for atleast 10-15 minutes before you place the baking tray into the oven.
- Use butter at room temperature (if you’re taking it out of the refrigerator, pop it into the microwave for 5-10 seconds; alternatively if your butter is too runny, pop it into the refrigerator for 5-10 minutes)
- To a mixing bowl, add the butter and brown sugar and whisk until it becomes light and fluffy.
- To that, add in the yogurt, maple syrup and vanilla extract and continue whisking it until the mixture turns creamy and soft-brown (almost like a caramel color)
- Combine the dry ingredients in a seperate bowl – that includes the all-purpose flower, baking powder and salt. Give it a quick whisk to mix all the ingredients well.
- Add the dry ingredients, in part, to the wet ingredients while stirring continuously. Repeat the process until all the ingredients have been well combined. Add the milk as required to help smooth the batter out.
- Once ready, transfer the batter to your baking tray – once set, add in chunks of the biscoff spread evenly across the batter. Lastly, scatter the lotus biscuits over the top of the batter for presentation.
- Bake for 15-20 minutes (might take longer, depending on the oven).