• Skip to main content
  • Skip to primary sidebar

The Veg Space

easy vegan recipes

  • About
    • About
    • Press & Media
    • Work With Me
  • All Recipes
    • Recipe Index
    • Main Courses
    • Baking Recipes
    • Soups & Stews
    • 20 Minute Meals
    • Lunch Ideas
    • Starters & Sides
    • Pasta Recipes
    • Canapés & Nibbles
  • 4 Week Vegan Meal Plan
  • My Book: Vegan in 15
    • My Book: Vegan in 15
    • Vegan Store Cupboard
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Vegan Baking
  • 4 Week Vegan Meal Plan
  • My Book: Vegan in 15
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Vegan Recipes » Vegan Baking Recipes » Vegan Biscoff Brownies

    Vegan Biscoff Brownies

    Published: Mar 16, 2022 · Modified: Mar 16, 2022 by Kate Ford · This post may contain affiliate links.

    biscoff brownies
    JUMP TO RECIPE JUMP TO VIDEO PRINT RECIPE BOOKMARK SAVED!
    pinterest pin for biscoff brownies

    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!

    Jump to:
    • 🍴 Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 How to make your Biscoff Brownies
    • 🍪 Variations
    • 🔪 Top Tips & FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    ingredients for biscoff brownies

    📝 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 👇🏼 .

    Mix dry ingredients in large bowl

    Combine all the dry ingredients in a large bowl. Mix the wet ingredients together.

    Add wet ingredients and choc chips

    Tip the wet ingredients into the dry and mix until fully combined and glossy. Stir through the chocolate chips.

    Tip into tin and melt biscoff spread

    Press the mixture into your tin. Melt the biscoff spread in the microwave.

    swirl over batter then press in biscuit pieces

    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.

    individual biscoff brownie

    🍪 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.

    vegan brownies with biscoff
    Can I freeze my Biscoff brownies?

    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.

    What makes brownies more fudgy?

    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.

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    Vegan Millionaires Shortbread
    Vegan Millionaires Shortbread
    Easy Vegan Rocky Road
    Vegan Rocky Road
    Easy Vegan Chocolate Cake
    Vegan Chocolate Cake
    Biscoff Cheesecake
    Mini Vegan Biscoff Cheesecake

    📖 Recipe

    biscoff brownies

    Vegan Biscoff Brownies

    Kate Ford | The Veg Space
    These fudgy vegan Biscoff Brownies are decadent and delicious, topped with swirls of Biscoff spread and crunchy Biscoff biscuits.
    5 from 7 votes
    Print Recipe Pin Recipe
    Bookmark Saved!
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Baking
    Cuisine British
    Servings 12 brownies
    Calories 470 kcal

    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

    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.

    Nutrition

    Serving: 1brownieCalories: 470kcalCarbohydrates: 56gProtein: 5gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 1mgSodium: 164mgPotassium: 178mgFiber: 3gSugar: 32gVitamin A: 52IUVitamin C: 1mgCalcium: 67mgIron: 2mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
    SHARE BY EMAIL SHARE TO FACBOOK
    Vegan meal plan and shopping lists

    Free 4-Week Vegan Meal Plan

    Have you got your hands on a copy of my meal plan yet? If not CLICK here to download a copy of my FREE 4 Week Vegan Meal Plan today!

    Veg Space E-Newsletter

    Don't want to miss a thing?

    Follow me on Facebook, Instagram and Twitter.

    Or why not subscribe to my blog and get delicious vegan recipes straight to your inbox every week?

    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

    "Brilliant! Chock full of easy recipes and great tips and advice"  Hello! Magazine

    Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding

    « Vegan Trifle
    Hot Dog Onions »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Betty says

      July 16, 2022 at 10:24 am

      Made these brownies for work and they went down a storm. Very delicious.

      Reply
      • Kate Ford says

        July 18, 2022 at 10:02 am

        Great to hear, thanks Betty!

        Reply
    2. Chris Smith says

      June 12, 2022 at 6:29 am

      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?

      Reply
      • Kate Ford says

        June 14, 2022 at 8:59 am

        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

        Reply
    3. Emma MacIntosh says

      March 27, 2022 at 9:35 pm

      Can you swap the soya milk for oat milk or would change them in some way?

      Reply
      • Kate Ford says

        March 28, 2022 at 6:28 am

        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!

        Reply
    4. Natalie says

      March 17, 2022 at 1:33 pm

      My son loves Biscoff cookies. I'm going to bake him these brownies for sure. Looks delicious!

      Reply
    5. Gina says

      March 17, 2022 at 12:30 pm

      The perfect brownie consistency AND the delicious flavor of Biscoff - these are to die for!

      Reply
    6. Rachna says

      March 17, 2022 at 12:26 pm

      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!

      Reply
    7. Kechi says

      March 17, 2022 at 12:20 pm

      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!😊😋😋

      Reply
    8. Danielle says

      March 17, 2022 at 10:38 am

      Biscoff cookies are some of my favorite cookies ever. I love that you created a vegan version - can't wait to try them!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read more →

    > FOLLOW

    • Facebook
    • Instagram
    • Twitter
    • Pinterest

    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

    > POPULAR RECIPES

    • Tuscan Bean Stew
    • Roasted Pumpkin Soup with garlic and rosemary
    • Roasted Courgette Soup with peas & basil
    • Chestnut Mushroom Bourguignon

    > AS SEEN IN....

    > SEASONAL RECIPES

    • Vegan Victoria Sponge Cake
    • Vegan Clotted Cream
    • Easy Vegan Carrot Cake
    • Vegan Sausage Rolls with sage and red onion

    Footer

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Me
    • Work with me

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2021 KATE FORD @ THE VEG SPACE | ALL RIGHTS RESERVED

    162 shares