Biscoff Brownies

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)! If you need a Biscoff fix even faster, try my 2-ingredient Biscoff fudge.

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 perfectly decadent, gooey, fudgy brownies, just the way I like them! Plus, they’re naturally egg and dairy-free, practically made for sharing with crowds at events and on special occasions!

These vegan brownies are an indulgent treat the entire family will fall in love with, vegan or not (really!). And, if you’re already hooked on Biscoff, you might also like my recipes for Biscoff blondies and vegan Biscoff cake.

The Ingredients and Substitutes

Here is what goes into these brownies and why. You’ll find the exact amounts in the recipe card below.

• Flax meal and water: Together they make flax eggs, a binding vegan egg substitute that keeps these brownies gooey and fudgy.
• Biscoff cookies: Used whole for the bottom layer, ground into the batter, and crushed on top. Any brand of vegan speculoos cookies works too.
• Vegan butter: Use your favorite unsalted dairy-free butter, like Miyoko’s or Earth Balance.
• Vegan chocolate chips: This recipe uses melted semi-sweet chocolate instead of cocoa powder, so pick a vegan chocolate you love the flavor of. Chopped vegan chocolate bars work too.
• Sugar and brown sugar: The two together give the brownies sweetness, extra moisture, caramel-like flavor, and a crackly top.
• All-purpose flour: Regular all-purpose flour is what I use. I haven’t tested this recipe with gluten-free flour.
• Salt: Just a little balances the sweetness and brings out the chocolate.
• Biscoff cookie butter: Lotus Biscoff cookie butter is vegan, and it melts into the swirl on top. Another vegan cookie butter spread works too.

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 Brownies

If you’re using vegan chocolate bars, chop them first. You could also use a double boiler method instead of using a microwave.

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.

Biscoff Brownies FAQs

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.

If you tried these Biscoff brownies or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!