vegan biscoff brownies recipe

Vegan Biscoff Brownies

These homemade vegan Biscoff brownies are to die for!

They are fudgy and chewy in the middle with a wonderful crisp top and beautiful bites of chocolate chips and Biscoff biscuits in every mouthful.

vegan biscoff brownies recipe

Confession time guys. I am OBSESSED with Biscoff!! Since discovering it a few weeks ago, I literally can’t get enough! Please tell me I’m not alone?!

So of course when working on my recipe for how to make vegan brownies, I had to make them vegan BISCOFF brownies (because Biscoff is vegan, in case you didn’t know)! I mean it wouldn’t be me if I didn’t put two of my favourite flavours together when baking, would it? And chocolate: everything goes with that beauty! 😉

vegan biscoff brownies

My family and I have been munching our way through my various attempts at vegan brownies all week. It’s been a tough sacrifice for them I’m sure! But I wasn’t going to rest until I got the recipe right. And now I have, I want to share it with you.

What did you use in place of eggs, I hear you ask? Flax eggs! If you’ve never heard of them or are too scared to try, let me encourage you to go for it! They are the EASIEST thing to make, honestly nothing to worry about! Just do them before you start to do anything else for this recipe and they will be all good for when you need them.

And once you’ve made these, you may find that they even give brownies made WITH eggs and butter a run for their money too! But don’t take my word for it, why not try out my chocolate chip brownies recipe for yourself and compare the two.

Honestly guys, these vegan Biscoff brownies come together just as easily as any other brownie recipe out there, and you would never know they were vegan. They are so delicious, I am so excited to share them with you today!

vegan biscoff brownies

Please do let me know when you get to trying them, I’m excited to hear from you guys!

Happy baking!

🙂 x

Vegan Biscoff Brownies

4 from 1 vote
Recipe by Andrea Jones Course: BrowniesCuisine: VeganDifficulty: Easy
Servings

16

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Biscoff + brownies = HEAVEN!!!

Ingredients

  • 4 tbsp ground flax seeds

  • 125 g (½ cup + 1 tbsp) vegan butter

  • 220 g (1 cups + 1 tbsp) soft light brown sugar

  • 200 g (1 cup) caster sugar

  • 1 tsp vanilla extract

  • 140 g (¾ cup + 2 tbsp) self raising flour

  • 70 g (½ cup + 2 tbsp) cocoa powder

  • 100 g (½ cup + 1 tbsp) dairy-free chocolate chips (see note)

  • 150 g (about 20) Biscoff biscuits, broken into chunks

  • Biscoff spread

Directions

  • Make your flax eggs: put the 4 tbsp of ground flax seeds in a bowl with 12 tbsp warm-hot water. Stir well and leave to gel up while you start on your brownies.
  • Preheat your oven to 180C/350F. Line an 8″ square tin with baking paper.
  • Melt your butter. Tip it into a large mixing bowl with both sugars. Mix well by hand using a whisk. Add in vanilla and flax eggs and whisk again to thoroughly combine.
  • Sift in flour and cocoa powder. Swap to a spatula and stir into your butter mixture. Make sure not to beat too much, you only want to combine all the ingredients.
  • Add in chocolate chips and Biscoff biscuits. Carefully fold in until evenly mixed in. Tip into your prepared tin, pushing it into the corners. Using a teaspoon, drop generous dollops all over your fudge mix, swirling in if you wish to create a marbled top effect.
  • Bake in your preheated oven for 25-35 minutes, depending on how fudgey or cake you want your brownies to be. Leave them in the tin to cool completely before removing. Use a sharp knife to cut into pieces.

Recipe Video

Notes

  • You can use milk or dark chocolate chips. Using dark will give you a much richer tasting brownie. I also think dark makes a better contrast against the Biscoff flavour too. However, it is totally up to you! 🙂
  • You can make this using eggs and dairy-based butter too. Just substitute out the flax eggs for 4 large eggs at room temperature.

2 Comments

  1. Sunflower2021

    I made it with eggs instead of flax eggs.Came out nice, chocolaty but not cakey enough for me.I wanted a bit of moisture and crumble.Still nice though.Recipie is spot on and so is cooking time though i had to cover them with foil to stop the top burning 15 minutes before baking time finished.

Leave a Comment

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

*