To make Biscoff blondies from scratch, start by melting white chocolate and butter together. In a separate bowl, combine condensed milk and vanilla essence, then mix in the melted chocolate mixture. Sift together all-purpose flour, baking powder, baking soda, and milk powder, and gradually mix the dry ingredients into the wet mixture. Finally, fold in Biscoff spread and crushed Biscoff cookies before baking in a preheated oven at 160°C for 25-30 minutes.

Traditional Biscoff blondies are not vegan due to the use of condensed milk and butter. However, you can make a vegan version by substituting condensed milk with a plant-based alternative, using vegan butter, and ensuring that the chocolate chips are dairy-free. This way, you can enjoy a delicious vegan treat!

If you're looking for a gluten-free option, you can substitute all-purpose flour with a gluten-free flour blend. Almond flour or oat flour can also work well, but keep in mind that the texture may vary slightly. Make sure to adjust the liquid ingredients if necessary to achieve the right consistency.

To store leftover Biscoff blondies, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or foil before freezing.

Biscoff blondies pair wonderfully with a scoop of vanilla ice cream or a drizzle of extra Biscoff spread for an indulgent treat. You can also serve them with a cup of coffee or tea for a delightful afternoon snack. For an extra touch, consider adding a sprinkle of sea salt on top to enhance the flavors!