These fudgy vegan Biscoff Brownies are decadent and delicious, topped with swirls of Biscoff spread and crunchy broken biscuits.
🍴 Why you will love this recipe
These fudgy vegan brownies couldn't be easier to make, but are absolutely delicious! No food mixer or gadgets required, just a bowl, a spoon and plenty of Biscoff.
If you haven't tried Biscoff (cookie butter), stop what you're doing and get some now - it is incredible stuff.... seriously addictive. BUT if you can't get hold of it or don't fancy it, you could substitute in all sorts of alternatives - peanut butter, vegan chocolate spread, or just leave off the toppings and make straightforward choc-chip brownies instead.
Crunchy or smooth? It is entirely your choice - use whichever you prefer on toast!
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📝 What you need
Ingredients
Biscoff Spread can be found with the jams and spreads in most supermarkets. It is vegan.... whoop! If you have some leftover you could try my Vegan Biscoff Cheesecake recipe too - delish!
Biscoff Biscuits are also easy to find in most supermarkets. Both the plain biscuits and the Biscoff Cream Sandwich biscuits are vegan, but I find the plain biscuits work better in these brownies.
Chocolate Chips Choose dark chocolate chips / chunks and do check the ingredients, some contain milk.
Soya Milk acts as the egg replacer here. Use an unsweetened soya milk, (these brownies are very much sweet enough already!). Soya works best - you could use an oat or nut milk instead but due to its higher protein content you will always get the best results with soya.
Rapeseed Oil or any other flavourless oil (like sunflower or vegetable oil, but not olive or coconut) gives these brownies their incredibly moist, fudgy texture.
👩🏽🍳 How to make your Biscoff Brownies
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼 .
Combine all the dry ingredients in a large bowl. Mix the wet ingredients together.
Tip the wet ingredients into the dry and mix until fully combined and glossy. Stir through the chocolate chips.
Press the mixture into your tin. Melt the biscoff spread in the microwave.
Drizzle the spread all over the brownie mixture, (it doesn't need to be neat!), then press down broken pieces of biscoff biscuits (or whole if you prefer) into the mixture. Bake for 30-35 minutes then leave to cool fully in the tin.
🍪 Variations
You can customise this recipe in all sorts of ways to your own taste:
- Stir broken biscuits through the brownie mix to give the brownies a biscoff crunch all the way through.
- Crush the biscuits for the topping to create a Biscoff-crumble style brownie.
- Use Oreos or Jammy Dodgers instead to personalise the brownies to your favourite biscuits.
- Use vegan white chocolate chips or chunks for some colour variation
- Use peanut butter instead of Biscoff spread, and top with unsalted peanuts.
🔪 Top Tips & FAQs
Chill the brownies before slicing to get nice neat and clean lines, but if you have time, let them get back to room temperature before serving.
Use a bread knife or other serrated knife to slice neatly through the biscuit layer and the fudginess underneath!
Adjust the baking time to suit your brownie preference - 5 minutes less in the oven makes a very moist, fudgy brownie. 5 minutes more gives more of a cake-y texture.
Yes, they are safe to freeze but the biscuits on top may go a bit soggy when defrosted. If you are making a batch specifically to freeze you might prefer to leaf the biscuits off the top and just have the Biscoff swirl.
Two elements make for a fudgy brownie - the fat-to-flour ratio and the baking time. This recipe is on the fudgy side, so if you prefer a cake-y brownie you could reduce the oil by 20ml and leave the brownies in the oven for an extra 5 minutes.
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🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
📖 Recipe
Vegan Biscoff Brownies
Ingredients
Dry Ingredients:
- 235 g plain flour
- 55 g cocoa powder
- 220 g caster sugar
- 90 g light brown sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 135 ml soya milk unsweetened
- 230 ml rapeseed oil or other flavourless oil
- 1 ½ teaspoon vanilla extract
Toppings:
- 100 g dark chocolate chips check they are vegan
- 50 g Biscoff spread
- 10-12 Biscoff biscuits
Instructions
- Preheat the oven to 170°C (fan) / 350°F / Gas Mark 4. Line a baking tin with baking parchment or greaseproof paper - mine was 18cm x 24cm but anything roughly the same size will be fine.
- In a large bowl, combine all the dry ingredients - sifting the flour and cocoa.
- Mix together the wet ingredients then add them into the bowl with the dry ingredients. Mix together until fully combined, thick and glossy.
- Add the chocolate chips to the brownie mix and stir well.
- In a small bowl or mug, heat the Biscoff spread in the microwave for 20 seconds until just melted. Drizzle it over the brownie mix.
- Break the biscuits into chunks (or leave them whole if you prefer) and press them down into the brownie mix.
- Bake the brownies for 35-40 minutes until just set in the centre, but still soft. Remove from the oven and leave to cool in the tin.
- When fully cooled, remove from the tin. At this point you can chill the brownies to make slicing easier, (but bring them back to room temperature to serve). Slice into small-ish squares and enjoy!
ENVIRONMENTAL INFORMATION
Video
Notes
Nutrition
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Betty says
Made these brownies for work and they went down a storm. Very delicious.
Kate Ford says
Great to hear, thanks Betty!
Chris Smith says
I tried making these but l couldn't get the cookies for the topping but I used the biscoff spread. They were inedible and swimming in oil. I wondered if the recipe is not printed correctly?
Kate Ford says
Hi Chris, sorry to hear this - the recipe has been checked 3 or 4 times and has always turned out as we wanted it to so I don't think there's any mistakes. They do have quite a bit of oil but that gives them their dense, fudgy texture. When you say inedible - can you be more specific? It may be that they needed longer in the oven. Some people prefer more cakey brownies rather than this gooey, fudgy style to it may be that this isn't the recipe for you. Sorry that these didn't turn out as you expected. Kate x
Emma MacIntosh says
Can you swap the soya milk for oat milk or would change them in some way?
Kate Ford says
Soya is best for baking as it has a higher protein content, but you'll still get a great brownie with oat milk - they are so fudgy that they are quite forgiving!
Natalie says
My son loves Biscoff cookies. I'm going to bake him these brownies for sure. Looks delicious!
Gina says
The perfect brownie consistency AND the delicious flavor of Biscoff - these are to die for!
Rachna says
These look so good. I could eat them off the screen. Now I will look for the ingredients to make them at my home. Yum!
Kechi says
I always have have biscoff cookies and the cookie butter; So glad to make these! BTW, I wish I can eat yours from my screen!😊😋😋
Danielle says
Biscoff cookies are some of my favorite cookies ever. I love that you created a vegan version - can't wait to try them!