These vegan biscoff brownies are simply amazing! They are ultra fudgy and loaded with biscoff flavor for the most decadent brownies ever!
These vegan biscoff brownies are a real treat. They take something that is already SO good: brownies, and amp it up with the addition of chopped biscoff cookies and a biscoff cookie butter swirl on the top.
The recipe is based on our awesome fudgy vegan brownies and if you love the flavor of biscoff then you will absolutely LOVE this recipe. The flavor blend between rich chocolate and the caramel-y, cinnamon-y deliciousness that is biscoff is just magic.
Both biscoff cookie butter and biscoff cookies are vegan. So thankfully we don’t have to try and make those from scratch, so this recipe is really easy to throw together as well.
And if you love these brownies then you’ll also love our vegan biscoff cake and vegan biscoff cupcakes.
Ingredients You’ll Need To Make These Brownies:
Ingredient Notes
- Vegan chocolate chips – are both melted into the batter and mixed into the batter before baking. You can use vegan chocolate chips or, if you have any difficulty getting hold of them, then just chop up bars of vegan chocolate into chocolate chunks and use those instead.
- Biscoff cookie butter – this can usually be found in the same section of the supermarket as peanut butter. It’s quite widely available these days, but if you can’t get hold of it, then you can order it online. If you’re in the USA then Trader Joe’s Speculoos Cookie Butter also works great.
- Flax eggs – our usual ratio in making flax eggs is to use 1 tablespoon of ground flaxseed to 3 tablespoons of water. However, we found it a little too ‘wet’ for this recipe, so we reduced the amount of water to make it thicker. So this recipe uses 3 tablespoons of ground flaxseeds with ½ cup of water. It’s ideal to make this right at the beginning so that you can leave it to thicken up while you get everything else ready.
- Biscoff cookies – are chopped up and mixed into the brownie batter. If you don’t see them in your local supermarket, then you can also order these online.
How To Make Vegan Biscoff Brownies
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Start off by making your flax eggs. Add 3 tablespoons of ground flaxseeds to a bowl and add ½ cup (120ml) hot water from the kettle and mix in. Leave it to thicken while you prepare the other ingredients.
- Sift all purpose flour and cocoa powder into a mixing bowl and add baking powder and salt. Mix together.
- Add vegan butter and chocolate chips to a microwave safe bowl and microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted.
- Add the flax eggs, white granulated sugar and vanilla extract to the melted vegan butter and chocolate and whisk it in.
- Add the wet ingredients to the dry and mix it into a thick brownie batter.
- Add chocolate chips and chopped biscoff cookies and mix them into the batter.
- Transfer the brownie batter to a 9×13 baking dish (sprayed with non-stick spray and lined with parchment paper so that there is overhang on either side) and smooth down.
- Add biscoff cookie butter to a microwave safe bowl and microwave it in 15-second intervals, bringing it out to stir every 15-seconds until melted.
- Use a teaspoon to drizzle the melted biscoff cookie butter over the top of the brownies.
- Place into the oven and bake at 350°F for 30 minutes until the top of the brownies looks dry and shiny.
- Let them cool in the pan for 30 minutes before using the parchment paper overhang to lift them out of the dish and place them onto a wooden cutting board.
- Let them cool completely (ideally in the fridge, see baker’s tips) before cutting into squares.
- Your vegan biscoff brownies are ready to serve!
Baker’s Tips
Substituting ingredients is not recommended. This recipe really works SO well as written that any substitutions could throw it off. We tested the heck out of our original vegan brownies recipe AND this adaptation. If you follow the recipe, you will have perfect results. Of course you’re free to experiment, but it may not come out as well.
Let them get ultra fudgy in the fridge before slicing. Super fudgy brownies may seem almost a little oily, and to avoid this, let them chill and firm up in the fridge for 2 hours before you slice them. So, when you take them out of the dish using the parchment paper overhang, just place them into the fridge at that point for 2 hours. Then slice them. They will be ultra fudgy and not at all oily.
They should be cold before you slice them. Letting them firm up and get fudgy in the fridge also makes them really easy to slice neatly. If you try to slice them while they’re still warm they can crumble, so be patient and slice them only when they’re cold.
Storing and Freezing
Keep them stored in an airtight container in the fridge or at room temperature for up to a week. My favorite is to store them in the fridge as that keeps them super fudgy.
They are freezer friendly for up to 3 months. Thaw them in the fridge.
More Delicious Vegan Dessert Bars
- Vegan Blondies
- Vegan Black Bean Brownies
- Vegan Zucchini Brownies
- Vegan Tiffin
- Vegan Peanut Butter Brownies
- Vegan Peanut Butter Bars
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Biscoff Brownies
Ingredients
- 1 ½ cups All Purpose Flour (188g)
- 1 cup Cocoa Powder (86g)
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- ¾ cup Vegan Butter (170g)
- ½ cup Vegan Chocolate Chips (90g)
- 3 Tablespoons Ground Flaxseeds
- ½ cup Hot Water (120ml)
- 2 cups White Granulated Sugar (400g)
- 2 teaspoons Vanilla Extract
- 1 cup Vegan Chocolate Chips (175g)
- 20 Biscoff Cookies Chopped
- ½ cup Biscoff Cookie Butter (125g) Melted
Instructions
- Preheat the oven to 350°F (180°C). Spray a 9×13 baking dish with non-stick spray and line it with parchment paper so that there is overhang on either side.
- Start off by adding 3 tablespoons of ground flaxseeds to a bowl and then add ½ cup (120ml) hot water from the kettle and mix it in. Leave it to thicken while you prepare the other ingredients. These are your flax eggs.
- Sift all purpose flour and cocoa powder into a mixing bowl and add baking powder and salt. Mix together.
- Add vegan butter and ½ cup chocolate chips to a microwave safe bowl and microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted.
- Add the flax eggs, white granulated sugar and vanilla extract to the melted vegan butter and chocolate and whisk it in.
- Add the wet ingredients to the dry and mix it into a thick brownie batter.
- Add the cup of chocolate chips and 20 chopped biscoff cookies and mix them into the batter.
- Transfer the batter to your prepared 9×13 baking dish and smooth down.
- Add biscoff cookie butter to a microwave safe bowl and microwave it in 15-second intervals, bringing it out to stir every 15-seconds until melted.
- Use a teaspoon to drizzle the melted biscoff cookie butter over the top of the brownies.
- Place into the oven and bake for 30 minutes until the top of the brownies looks dry and shiny.
- Let them cool in the pan for 30 minutes before using the parchment paper overhang to lift them out of the dish and place them onto a wooden cutting board.
- Let them cool completely (ideally in the fridge, see notes) before cutting into squares.
Notes
- Biscoff cookie butter – this can usually be found in the same section of the supermarket as peanut butter. It’s quite widely available these days, but if you can’t get hold of it, then you can order it online. If you’re in the USA then Trader Joe’s Speculoos Cookie Butter also works great.
- Biscoff cookies – if you don’t see them in your local supermarket, then you can also order them online.
- Let them get ultra fudgy in the fridge before slicing. Super fudgy brownies may seem almost a little oily, and to avoid this, let them chill and firm up in the fridge for 2 hours before you slice them. So, when you take them out of the dish using the parchment paper overhang, just place them into the fridge at that point for 2 hours. Then slice them. They will be ultra fudgy and not at all oily.
- Brownies should be cold before you slice them. Letting them firm up and get fudgy in the fridge also makes them really easy to slice neatly. If you try to slice them while they’re still warm they can crumble, so be patient and slice them only when they’re cold.
- Storing: Keep them stored in an airtight container in the fridge or at room temperature for up to a week. My favorite is to store them in the fridge as that keeps them super fudgy.
- Freezing: They are freezer friendly for up to 3 months. Thaw them in the fridge.
These vegan biscoff brownies are amazing as are all the other recipes that I have tried from this site. I wanted to try making vegan Oreo brownies. Do you think that I can make it by following this recipe but replace the biscoff cookies with Oreo cookies? And replace biscoff cookie butter with melted chocolate? Please let me know your thoughts on that.
Hi Chez, so happy you loved the biscoff brownies! Thanks for the wonderful review. For oreo brownies, yes that is exactly what I would do: replace the biscoff cookies with oreo cookies. But for the topping, I wouldn’t do melted chocolate because it might just burn. I think if you just break up oreos and press them into the top of the brownie batter before baking that would be awesome. And if you wanted to you could always drizzle melted chocolate over the top once they are finished baking. Hmmm, now I want to make some oreo brownies, hahaha! All the best! 🙂
Thank you so much.
I made these last night and they are SO so delicious! I halved the recipe (there’s only two of us) and baked them in an 8″ square pan and they came out fudgy and tasty with just the slightest crisp around the outer edges. I’m sure they’ll be even better today after spending some time in the fridge. And thank you so much for putting weights in grams — it really does make things easier. Great recipe!
Thanks so much Meg, I’m so pleased they came out great! 🙂