Biscoff Brownies

4.98 from 40 votes

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)!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 687kcal

Author: Toni Okamoto

Equipment

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.

Nutrition