These Biscoff brownies are thick and chewy brownies filled with a thick layer of Biscoff in the middle! Made with simple ingredients, there is no eggs or dairy needed, but you’d never tell!
It’s no secret that I’ve been adding Biscoff to anything and everything. Also known as cookie butter, it has replaced peanut butter as my new favorite spread.
Unlike peanut butter, Biscoff is not the kind of spread you’d add to toast or bread. Instead, it’s perfect to add in desserts or treats, and gives a lovely cookie flavor. Recently, I’ve been adding it to some of my favorite desserts, starting with brownies!
I’ve been meaning to share a Biscoff brownies recipe for quite some time. As someone who loves brownies and Biscoff, it was bound to happen. My secret trick is freezing the Biscoff spread prior to baking the brownies, so you can stuff them in the middle.
Now, these brownies may look incredibly fancy, but I promise you, they are so easy to make and use simple ingredients. No eggs and no dairy are needed, but you’d never tell. The texture is super gooey, fudgy, and with a creamy layer of Biscoff in the middle. It’s sweet and full of chocolate and Biscoff flavor and perfect for the ultimate sweet tooth.
My sister, who is obsessed with cookie butter, tried these the other day and could NOT believe they were vegan- She thought it had to have eggs and dairy in them!
How do you make Lotus Biscoff brownies?
- Biscoff spread– To stuff between the brownies!
- All purpose flour– Also known as plain flour. Be sure to sift the flour very well, to ensure there are no clumps throughout.
- Cocoa powder– 100% unsweetened and Dutch processed cocoa powder. For a richer flavor, you can use dark or black cocoa powder.
- Baking powder– Gives some rise and stability to the brownies.
- Salt– A pinch just to bring out the intense chocolate flavor.
- Vegan chocolate– Either vegan chocolate chips or a chopped up bar of chocolate.
- Sugar– White or uncut white sugar. You can use brown sugar, but the tops won’t be as crackly.
- Vegan butter– Softened and unsalted., Try to use vegan butter from a block, not from a spread.
- Vanilla extract– A must for any good brownie recipe.
- Flax eggs– A vegan egg substitute. I made my flax eggs by replacing the water with coffee, for an even richer chocolate flavor.
Start by lining a square pan with parchment paper and add the Biscoff spread into it and spread out into a square shape. Place the pan in the freezer for 20 minutes, to firm up. Next, add the flour, cocoa powder, baking powder, and salt into a mixing bowl and set aside. In a microwave safe bowl, add half the chocolate and microwave until melted. Now, in a mixing bowl, add the sugar and vegan butter and whisk together until smooth. Add the vanilla, flax eggs, and melted chocolate and whisk until well combined. Gently fold through the dry ingredients, followed by the remaining chocolate.
Now, remove the firm Biscoff spread from the pan. Pour in half the brownie batter, followed by the thick layer of Biscoff spread, before pouring the remaining brownie batter on top. Bake the brownies for 40-45 minutes, or until a skewer comes out mostly clean. Remove the brownies from the oven and let them cool completely, before slicing and serving.
Tips to make the best vegan Biscoff brownies
- For a less intense sweet filling, replace half the Biscoff spread with peanut butter.
- Oven makes and models vary. If you find your brownies are not completely cooked, bake for a further 5 minutes.
- If you’d like to top the brownies with the Biscoff instead of filling them, simply bake the brownies for 30-35 minutes. Once cooled, drizzle the Biscoff over the top of them.
Storing and freezing brownies
- To store: Brownies can be stored at room temperature in a sealed container. They will keep well for up to 1 week.
- To freeze: Place brownies in a ziplock bag and store them in the freezer for up to 6 months.
More vegan dessert recipes to try
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan and pour your Biscoff spread into it and spread out in an even layer. Place the pan in the freezer to firm up while you prepare the other ingredients.
- In a small bowl, add your flour, cocoa powder, baking powder, and salt, and mix well. Set aside. In a microwave safe bowl, add half the chocolate and microwave it until melted.
- In a large mixing bowl, add the sugar and vegan butter and whisk until combined. Add the vanilla, flax eggs, and melted chocolate and whisk until combined. Gently fold through the dry ingredients, followed by the remaining chocolate.
- Remove the pan from the freezer and remove the firm Biscoff spread from it. Transfer half the brownie batter into the lined pan. Add the thick layer of Biscoff, followed by the remaining brownie batter. Place the pan in the oven and bake for 40-45 minutes, or until a skewer comes out mostly clean.
- Remove the brownies from the oven and let them cool completely, before slicing and serving.
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