Fudgy, gooey, and seriously addicting. These vegan biscoff brownies are packed with not only the biscoff spread but also the biscoff biscuits. The spread gifts us with a fudgy, gooey texture, and the biscuits gift us with a slight crunch. Double the biscoff, double the fun. Right? The only thing better than a batch of my seriously fudgy vegan brownies are these biscoff brownies! Serve these brownies warm and gooey or allow them to cool, slice into bars and gift them this holiday season.

These vegan biscoff brownies…

will be loved by everyone! I gifted these to my non-vegan friends and they all said these are the best brownies they’ve ever had!
super fudgy, but also a little crunchy thanks to the biscoff biscuits!
SO DELISH.

Ingredients for vegan biscoff brownies

This recipe is tweaked ever so slightly from my fudgy brownie recipe. I didn’t change much as so many of you already love that recipe. And because my brownies are always made with dark chocolate and not milk chocolate, these brownies are perfectly sweet.

Flour: The perfect amount of all-purpose for seriously fudgy vegan brownies. Aka plain flour.
Cocoa: Dutch-process cocoa is something you have to use! If you use regular cocoa powder or even cacao your brownies will taste bitter, and that’s not what you want!
Vegan butter: I always like using salted vegan block butter, but use unsalted vegan butter if you prefer. Just add in an extra pinch of salt to balance everything out.
Chocolate: Dark chocolate chips, or even a bar of dark chocolate. I like to use the dark chocolate bar for the batter, and dark chocolate chips as an add-in.
Aquafaba: It’s the liquid from tinned chickpeas. And before I scare you off, just trust me!! This ingredient is our egg replacer and the secret to my crinkle-top fudgy brownies!
Sugars: The combination of light brown sugar and granulated sugar gifts us the perfect texture for fudgy vegan brownies!
Vanilla extract: Just a touch! Be sure to use vanilla extract and not vanilla essence. As essence is NOT vegan!
Salt: All sweet things need a little salt!
Lotus biscoff: I like to use a combination of not only the biscoff cookie butter but also the biscoff biscuits! This gives us double the biscoff flavor.

Making the fudgy brownie batter

Line a square pan with foil, leaving a 2-inch overhang. Grease the insides with a little vegan butter, or with cooking spray. You can use parchment paper if you prefer but I find using foil to be easier and quicker!

In a small-medium bowl add vegan butter and dark chocolate chunks. Add 1-2 cups of boiling water to a small pot, and place the small-medium bowl over the pot. You want to make sure the water doesn’t touch the bowl, so if it does just pour some of the boiling water out. Allow the vegan butter and dark chocolate to melt completely. Scraping down the sides when needed. This step will take around 5 minutes or so. Once everything is melted, turn off the heat and keep the bowl over the pot so it stays a little warm.

In a large mixing bowl whisk together the granulated sugar, light brown sugar and aquafaba for 5-9 minutes. You’ll want to use a high-speed hand mixer for this. Very quickly you’ll see the color of the mixture change, along with the texture. Keep whisking everything until it becomes white and thick, kinda like meringue. This is the key to that crinkle top we all love! And although it’s not that visible due swirled-in biscoff spread and biscuits, it does peak through!

Next, pour in the melted dark chocolate mixture, along with a dash of vanilla extract over the whipped aquafaba. And with a rubber spatula, gently fold together until the mixture becomes chocolatey.

Food Advertisements by

In a separate bowl, sieve the all-purpose flour, cacao powder and salt together. This just ensures that there are no large clumps and it’ll prevent over-mixing once combined with the wet ingredients. Transfer the dry ingredients to the aquafaba mixture, and fold together until nearly combined. Basically, there should be a few visible streaks of flour.

All about the double biscoff

Add in the vegan dark chocolate chips. For the biscoff biscuits, you want to just break them directly into the bowl with the brownie batter. Try and make the chunks medium-sized, as they will break down a little more when combined. Fold together until the biscoff biscuits and chocolate chips are evenly(ish) distributed.

Gently tip the brownie batter into the prepared tin lined with foil. With an offset spatula spread the batter into an even layer. Dollop the lotus biscoff spread over the brownie batter. And swirl together using a knife or a chopstick. You’ll notice it’ll be a little hard to do because of the biscoff biscuits, but just try and swirl as much as you can. Plus the larger chunks of biscoff spread will look noticeable, and prettier once baked and sliced.

With an offset spatula spread everything into an even layer. Do this very gently and only go over one area 1-2 times to keep the swirls intact and visible.

Sprinkle the top of the brownie batter with a few more crushed biscoff biscuits. Again, just like we did before, just break up a few more lotus biscuits directly over the batter. This is optional but the addition of the biscuits really takes these brownies to the next level.

Time to bake!

Transfer to the oven and bake for 29-33 minutes. At this point, remove the brownies from the oven and insert a toothpick in the center. What you’re looking for is a toothpick covered in a little brownie batter. I always advise taking out the brownies a little sooner, as they continue to cook as they cool.

Allow the brownies to cool at room temp. I know it can be tempting to remove the brownies from the baking tin, but don’t! The residual heat from the pan will finish cooking the brownies as they cool. Plus, trying to remove the brownies from the tin before they’ve completely cooled will mean the whole brownie will fall apart instantly.

Once completely cooled, lift the foil out of the baking tin and with a sharp knife, slice the brownie block into 16 brownies. Enjoy with a tall glass of plant milk.

Keep any leftover brownies in an airtight container at room temperature for up to a week. And refrigerated for up to 2 weeks.

Once you try this vegan biscoff brownie recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!

More vegan recipes you’ll love

Biscoff Brownies (Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Total Time: 2 hours 45 minutes
Yield: 16 people 1x

Print Recipe

Description

Fudgy, gooey, & seriously addicting. These vegan biscoff brownies are packed with not only the biscoff spread, but also the biscoff biscuits.

Instructions

Preheat oven to 180°C/356°F. Line a 9-inch or 8-inch square baking pan with foil. Lightly grease the foil with vegan butter.
Brownie Batter: Sift all-purpose flour, Dutch-process cocoa and salt. In another bowl, add aquafaba, granulated sugar and brown sugar. Whisk with a handheld whisk for around 3-9 minutes or until it becomes white in colour and thick – kinda like meringue! Using the bain-marie method, melt salted vegan butter and vegan dark chocolate. Pour melted chocolate mixture into the aquafaba mixture, and add in vanilla extract. Fold until well combined. Fold in the dry ingredients until almost combined. Finally, add in the vegan chocolate chips and break 6 biscoff biscuits into the bowl, and fold together until completely combined!
The Biscoff: Pour into a pre-prepared baking pan. Using an angled palette knife or the back of a spoon, even out the batter. Dollop biscoff spread all over the batter, and swirl with a chopstick (or knife). It’ll be a little tricky because of the biscoff cookies, but keep going until you have pretty swirls. With an offset spatula carefully spread the batter into an even layer. Break 5 more biscoff biscuits over the batter.
Baking: Bake for 28-30 minutes. You’re going to want to keep an eye on these brownies, as everyone’s oven is different. I’d advise checking them after they hit the 28-minute mark. Then, after every 2 minutes check if they’re done by inserting a toothpick – it should come out with a little batter and a couple of crumbs.
Final touches: Remove brownies from the oven, and allow them to cool in the baking pan until completely cooled. Slice and serve!