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)!

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 Biscoff cake.

The Ingredients and Substitutes

• Flour: I used regular all-purpose flour, though white whole-wheat flour or a gluten-free all-purpose flour should work, too (though the latter may be slightly drier).
• Vegan butter: Use your favorite unsalted dairy-free butter, like Miyoko’s or Earth Balance.
• Dairy-free chocolate: Rather than using cocoa powder, this rich Biscoff brownie recipe uses your favorite vegan semi-sweet chocolate or dark chocolate (in chips or a bar), so use one you love the flavor of.
• Flax eggs: A combination of ground flaxseeds (or chia seeds) and water will thicken into a great binging vegan egg substitute while producing gooey, fudgy brownies.
• Sugar: Regular and brown sugar perfectly combines caramel-like flavor, extra moisture (for moist, chewy brownies), sweetness, and a crispy top. Unrefined raw cane sugar + coconut sugar should work for a less refined option.
• Sea salt: This will balance and enhance the overall flavor of these brownies.
• Lotus Biscoff: We used Lotus Biscoff cookie butter, which is ‘accidentally vegan,’ but use another vegan cookie butter spread if preferred.
• Biscoff cookies: Along with the cookie butter, these Lotus brownies also use plenty of Biscoff cookies (crushed and whole) to use within the batter and to decorate. Any brand of vegan Speculoos cookies (gluten-free if necessary) will work, though.

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.
• Vegan biscoff buttercream: 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?

• 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).

• 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.

• 3) Next, combine the sugars, flax egg mixture, and melted vegan butter-chocolate mixture in a large bowl and mix well.

• 4) Stir in the flour, ground biscoff cookies, and salt, mixing gently until just combined.

Be careful not to over-mix the batter, as overworking the gluten in the flour leads to tough, dense brownies.

• 5) 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 overheat the spread. Otherwise, it can become too liquidy and won’t ‘swirl’ nicely into the top of the lotus brownies.

• 5) Then, drizzle it over the batter using a toothpick, skewer, or knife tip to swirl it into a pattern. Finally, sprinkle over more vegan chocolate chips (if desired).

• 6) Transfer the vegan biscoff brownies to the oven and bake for 40-50 minutes, or until they have dry, crisp-looking edges with a slightly soft but not jiggly middle (it will bake more from residual heat and firm up while cooling).
• 7) 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 coconut whipped cream.

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.

More Vegan Brownies

•  Easy Pumpkin Brownies Recipe
• Vegan Sweet Potato Brownies
• Salted Caramel Brownies
• Dairy-Free Brownies

Photos by Alfonso Revilla