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These easy Biscoff brownies are ultra-rich, chewy, fudgy, chocolatey, loaded with biscoff flavor, and contain no dairy or eggs (not that anyone can tell)!
Super Decadent Vegan Biscoff Brownies
If you love the warm and decadent flavors of biscoff cookie butter and brownies (I mean, who doesn’t?), get ready to be blown away by these swoon-worthy Biscoff brownies. These Lotus brownies combine a base layer of Biscoff cookies beneath a rich dairy-free melted-chocolate (not cocoa powder) brownie batter with plenty of Biscoff cookie crumbs folded in, topped with a decadent swirl of Biscoff cookie butter on top with a sprinkling of vegan chocolate chunks.
The recipe is simple to prepare too, primarily made with pantry staples, requires no mixer or other kitchen gadgets, no annoying egg whipping steps, and bakes up into perfect decadent, gooey, fudgy brownies – just the way we like them! Plus, they’re naturally egg and dairy-free, practically made for sharing with crowds at events and on special occasions!
These easy vegan brownies are one of those ultimate indulgent treats that the entire family will fall in love with, vegan or not (really!). And, if you’re already hooked on Biscoff, you might also like our recipes for Biscoff blondies and vegan Biscoff cake.
The Ingredients and Substitutes
What Else Could I Add?
- Vanilla extract: Just a teaspoon or so for warm flavor depth.
- Cinnamon: To enhance the cinnamon flavor of the speculoos cookies.
- Easy biscoff buttercream frosting: Pipe a swirl on each brownie to top with a cookie segment.
- Nuts: Add some chopped nuts like walnuts or pecans for crunch.
How to Make Vegan Biscoff Blondies?
Step 1: First, mix the ground flax meal and water and set it aside to thicken. Meanwhile, preheat the oven to 325F/165C and line an 8-inch square baking pan with parchment paper (leave overhang on at least 2 sides).
Step 2: Then, spread a layer of Biscoff cookies along the bottom of the pan. Meanwhile, combine the vegan butter and vegan chocolate in a microwave-safe bowl and microwave it in 30-second increments, stirring between, until fully melted.
If you’re using vegan chocolate bars, chop them first. You could also use a double boiler method instead of using a microwave.
Step 3: Next, combine the sugars, flax egg mixture, and melted vegan butter-chocolate mixture in a large bowl and mix well. Stir in the flour, ground biscoff cookies, and salt, mixing gently until just combined.
Step 4: Pour the batter into the prepared pan, then use a small microwave-safe bowl (or double boiler) to heat the vegan cookie butter for 15-30 seconds, until soft.
Be careful not to over-mix the batter, as overworking the gluten in the flour leads to tough, dense brownies.
Step 5: Transfer the vegan biscoff brownies to the oven and bake for 40-50 minutes. Finally, allow the Biscoff brownies to cool for at least an hour (even better if left to cool fully) on a cooling rack before slicing them into 12, 16, or 24 pieces. Enjoy!
Enjoy a vegan biscoff brownie alone, or make a super decadent dessert by warming it up and topping it with a scoop of vegan vanilla ice cream or vegan whipped cream.
FAQs
Brownies often end up caky if you’ve over-baked them. If you experiment with ingredient swaps, that could also be a reason.
They should have dry edges with a softer-looking middle but not soft enough to jiggle. If you insert a toothpick into the center of the pan, it should have wet crumbs but not completely soft wet batter. If it comes out clean, you’ve over-baked the brownies, and they’ll be more cakey than gooey and fudgy.
Yes, instead of (or along with) swirling the biscoff over the top of the brownies, spread a liberal amount (about ¾ cup) of Biscoff in a square just slightly smaller than an 8-inch square, and transfer it to the freezer until solid.
When assembling the Biscoff brownies, pour in half the batter, then add the frozen Biscoff layer and pour in the remaining batter.
Pro Recipe Tips
- Measure the flour correctly: Too much flour means dense, dry brownies. Rather than scooping the cup directly into the flour bag, fluff it up with a fork, then use a spoon to transfer it to the measuring cup, then use the back of a knife to level the top.
- Line the tray: Otherwise, the brownies will probably stick to the pan.
- Don’t over-mix the batter: Mix the batter just enough to combine all the ingredients. A few tiny flour lumps are fine. Otherwise, you can end up with tough brownies.
- Be careful not to overbake: It should still be soft (just not jiggly) in the middle when you remove them from the oven, as they cook further from residual heat. If you overbake the brownies, they become cakey/dry rather than gooey and fudgy.
- Leave them to cool: They firm up as they cool, making them much easier and less messy to cut. Wipe the blade (or run it beneath hot water) between slices if necessary.
- To double the recipe: Use a 9×13 inch pan and monitor the baking slightly. It may take 5-8 minutes extra to bake.
Storage Instructions
Allow the vegan Lotus Biscoff brownies to cool and store any leftovers covered at room temperature for 2-3 days or in the refrigerator for 5-7 days. Bring them back to room temperature when you want one.
You can also freeze the vegan brownies (cut or uncut, wrapped tightly in plastic wrap) for up to 3 months. Allow them to thaw in the refrigerator overnight or at room temp for several hours and optionally microwave for 10-20 seconds when serving.
Biscoff Brownies
Ingredients
- ¼ cup + 1 tablespoon of flax meal
- ¾ cup of water
- 18 whole Biscoff cookies, plus more for garnish
- 1 cup of unsalted vegan butter
- 1 ½ cups of semi-sweet chocolate chips, plus more for garnish
- ½ cup of granulated sugar
- ½ cup of brown sugar
- 1 ½ cup of all-purpose flour
- 10 Biscoff cookies, ground
- ½ teaspoon of salt
- ½ cup Biscoff cookie butter
Instructions
- In a medium bowl, mix the flax and water. Mix well and set ide for 5 minutes.
- Preheat the oven to 325 degrees F. and line an 8-inch square pan with parchment paper.
- Form a layer of Biscoff cookies at the bottom of the pan and set aside.
- Add the vegan butter and vegan chocolate to a microwave-safe bowl and microwave for 30 seconds. Mix and microwave for another 30 seconds. Repeat until the vegan butter and vegan chocolate are melted and fully incorporated, but do not over heat.
- In a large bowl, mix the flax mixture and both sugars. Then, add the vegan butter and chocolate mixture and mix well. Add the flour, ground Biscoff cookies, and salt. Gently mix, but do not over mix.
- Pour the batter into the prepared pan.
- In a small microwave safe bowl, melt the vegan cookie butter for 30 seconds. Slowly drizzle it over the batter into a design of your choice and sprinkle more dairy-free chocolate chips.
- Bake for 40 to 50 minutes. Remove from the oven, sprinkle on crushed Biscoff cookies and place the pan on a cooling rack for one hour before cutting.
Notes
- Measure the flour correctly: Too much flour means dense, dry brownies. Rather than scooping the cup directly into the flour bag, fluff it up with a fork, then use a spoon to transfer it to the measuring cup, then use the back of a knife to level the top.
- Line the tray: Otherwise, the brownies will probably stick to the pan.
- Don’t over-mix the batter: Mix the batter just enough to combine all the ingredients. A few tiny flour lumps are fine. Otherwise, you can end up with tough brownies.
- Be careful not to overbake: It should still be soft (just not jiggly) in the middle when you remove them from the oven, as they cook further from residual heat. If you overbake the brownies, they become cakey/dry rather than gooey and fudgy.
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I would definitely make these again but with adjustments. I think 1/2 c of the cookie butter for drizzling is way too much. 1/8 cup would be plenty. I didn’t even use the extra chocolate chips or crushed cookies for topping and the brownies are plenty rich without them.
Glad you gave it a go! It’s such a yummy decadent recipe!
Biscoff is my current obsession and I put it on my yogurt, drinks, and other stuff. These brownies look amazing!
It’s the best! Let us know if you try out these brownies 🙂
These biscoff brownies are heavenly … perfect for sharing at get-togethers!
Aren’t they?! So dang good!
I just love Biscoff. Speculoos (in the Netherlands called Speculaas is our traditional Dutch cookie) is known to make almost everything better ;-). These brownies were delicious and easy to prepare. Could eat another batch.
Right?! Soooo tasty and fun to make too!
These Biscoff brownies turned out perfectly! The whole family loved them! Thanks!
Aren’t they delicious?! The perfect treat!
These cookies are amazing! They are a perfect accompaniment to an early morning cup of coffee. So good.
Right?! So sweet and delicious!
So sweet and delicioius!