Vegan Biscoff Brownies

These vegan biscoff brownies are a must-make! They are packed with so many rich flavours – a fudgy and chocolatey biscoff brownie layer, deliciously crusty biscoff biscuit base, and more biscoff spread layer on top for maximum biscoff flavour in every bite! It’s a perfect recipe to satisfy your sweet tooth.

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Think brownies made with no eggs aren’t good? Hold it there! What if I told you there exist moist, fudgy and chocolatey vegan brownies that are as tasty as the brownies you are used to? Let me introduce you to these vegan biscoff brownies that are about to blow your mind, in a very good way. Honestly, you’ll never be able to tell that the brownies are made without eggs or dairy at all. The incredibly fudgy and indulgent chocolaty deliciousness and biscoff crust base combo is a match made in heaven.

I’ve been baking with biscoff a lot lately. Simply because I love the taste of it and have realised that they add a lovely caramelly cinnamony flavour to baked goods which I absolutely adore. It can be sometimes difficult to enhance the biscoff flavour in recipes though – like this brownie recipe. Becuase brownies are dominated by chocolate flavour, obviously, it’s often difficult to bring out the added flavour in them such as biscoff, matcha, etc.

So I decided to make a biscoff crust base and dollop a generous amount of biscoff spread mix on top to maximise the biscoff flavour throughout the brownies and the result was mmmmmmwah, so delicious. By the way if you love vegan biscoff desserts check out other biscoff recipes too!

It may sound like the recipe is complicated with all the layers mentioned but I assure you, it’s super easy and simple to make. There are only a few tools needed to make this recipe and the ingredients needed are probably already in your cupboard. And of course, we are using a lot of Biscoff biscuits and spreads! Yum. You’ll be biting into the tastiest vegan Biscoff brownies in no time. If you have never made brownies before, don’t worry! I will guide you with a step by step instructions.

Main ingredients and substitutions

Biscoff biscuits and spread: The main flavour for these brownies, biscoff! I used ground biscoff biscuits in the batter and the crust base, and spread for the spread mixture. If you can’t find biscoff, feel free to use other caramel biscuit brands’ biscuits and spreads. 

Plain flour: The base flour for this brownie recipe is plain flour/all-purpose flour. You can use 1:1 gluten-free flour too but unfortunately, neither biscoff biscuits or spread are gluten-free so it’s not possible to make this recipe gluten-free.

Cacao powder: Use 100% pure cacao powder, not cocoa powder! Cocoa powder has other ingredients such as sugar already so it’s not 100% cacao. Make sure that the cacao powder you are using is made only with cacao.

Brown sugar: I used brown sugar for this recipe to make it more fudgy and moist. You can also use regular white sugar but the texture will be slightly crisper. Feel free to use other sugars like coconut sugar or date sugar.

Vegan butter: I used Naturli’s vegan butter for this recipe! I’ve been loving the butter so much lately. (I’m not sponsored, genuinely love it.) You can use other vegan butter too if you prefer! Using oil instead of butter still works but the result will be greasier than when using butter.

Vegan milk chocolate: Milk chocolate adds an extra rich chocolatey flavour on top of cacao powder. If you want to make it less sweet, use dark chocolate instead.

Cacao butter: cacao butter has such a lovely chocolatey fragrance and I love incorporating it into my baking recipes! I used it in the biscoff spread top layer to enhance the chocolatey flavour even more.

Other ingredients: cornflour(potato flour or tapioca flour works too), and soy single cream.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Square/rectangular tin: I used my brownie tray that is 30cm by 20cm(about 11 inches by 7 inches). You can use square or rectangular, whichever you prefer as long as the dimension is the same!

Food processor: I used my KitchenAid food processor to ground biscoff biscuits. 

Glass mixing bowls: You need small to large mixing bowls for this recipe. I use my Pyrex glass mixing bowls for this recipe.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make easy biscoff brownies

Step 1: Ground the biscoff biscuits and make the crust base

Let’s ground biscoff biscuits to make this recipe first! In a food processor, ground biscoff biscuits until they are very fine like flour. Take the amount needed for the crust base and place it in a large mixing bowl. Add the melted vegan butter and mix with a large wooden spoon or a silicone spatula until they are well combined. They should be crumbly but put together when pinched between your fingers.

Pour the mixture into a brownie tray and press it down firmly and evenly with your fingers or the bottom of a clean drinking glass. Make sure to press down firmly so that they won’t crumble off when they are baked! Set aside.

Step 2: Make the brownie batter

In a separate large mixing bowl, mix the flour, cacao powder, sugar, cornflour, and ground biscoff biscuits with a whisk until they are well combined and there are no lumps left.

Add the melted vegan butter, vegan milk chocolate, biscoff spread, and soy milk to the dry mixture and mix with a large wooden spoon or a silicone spatula until just combined. Be careful not to over mix! Overmixing causes the brownies to become too dense, rubbery and chewy.

 Pour the batter into a brownie tray and spread evenly.

Step 3: Make the top layer and bake

In a medium bowl, mix all ingredients for the biscoff top layer until it’s very smooth. Dollop the mixture randomly on top of the brownie layer and make a big swirl with a spoon while spreading it across the tray. I did a dig-out-and-push-in kind of movement to push the biscoff layer in and dig the brownie layer out a little while making swirls! Feel free to decorate with more biscoff biscuits on top.

Bake for 30-35mins in the preheated oven until an inserted toothpick comes out with moist brownie crumbs. If it has wet batter, bake for another 5 mins and do the rest again. Let the brownies cool completely in the tray before taking them out and cut into squares. Enjoy as-is or with ice creams, plant whipped cream, or even more melted biscoff spread!

Tips and tricks

Ground the biscuits finely

Make sure to ground the biscuits finely in a food processor so that it combines well with melted vegan butter. If the biscuits are not fine with large bits of biscuits, it won’t absorb vegan butter well and is hard to press down to the bottom of the tray.

Press down the crust base firmly

It’s important to press down the crust base firmly to the bottom to make sure they won’t crumble off when baked! Use the bottom of a clean drinking glass and press down firmly. 

How to store these biscoff spread brownies

You can store these brownies in an airtight container at room temperature or in a fridge for up to 2-3 days. You can also store it in a freezer for a longer period too! Place them in a freezer-friendly airtight container and store them in a freezer for up to 2-3 months. Thaw them at room temperature or heat up in a microwave until they are nice and warm again when serving.

Q and A

Can I use peanut butter instead of biscoff spread?

I haven’t tested this recipe with peanut butter but peanut butter and biscoff spread has a very similar consistency and while I think it will work texture-wise, the taste of the final product will be probably less sweet and slightly saltier since peanut butter is less sweet with some added salt. If you want to make this recipe with peanut butter, I would add ~¼ cup more brown sugar.

My brownies are too crumbly?

If your brownies are too crumbly after baking, it might be that you baked them too long, or the temperature of the oven was higher than it says, or you added too much flour.

Make sure that the oven temperature is correct by checking it with an oven thermometer and bake for 30 mins then do a toothpick test. If the toothpick comes out completely clean, chances are you baked them too long. It should have moist brownie crumbs when it comes out.

If this is not helping the problem, you might have added too much flour. Try measuring correctly with a digital scale, this is the best way to bake anything and everything!

The brownie doesn’t set after baking and is still runny in the middle?

If the brownies are runny in the middle after baking for 40+ mins, I think you measured the ingredients incorrectly and added much more liquid ingredients – unless your oven temperature is way lower than it says it is. Invest in an oven thermometer and digital scale if you don’t have them already, they are pretty cheap so it’s a great investment to bake like a pro at home!

Are Lotus biscuits vegan?

Yes, they are vegan!

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE these vegan lotus biscoff brownies because they are:

• fudgy and moist
• chocolatey
• full of biscoff flavour in every layer
• vegan
• perfect dessert and snack

Want more recipes like this?

Try my other delicious brownie/dessert recipes you might enjoy!

• Oreo brownies
• Matcha brownies
• Biscoff cupcakes
• Biscoff porridge
• Biscoff cheesecake
• Biscoff butter cookies
• Biscoff baked oats

Visit the bars and brownies page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe in the comment section below if you like this recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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