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Stack of vegan biscoff brownies.
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5 from 5 votes

Vegan Biscoff Brownies

These vegan biscoff brownies are simply amazing! They are ultra fudgy and loaded with biscoff flavor for the most decadent brownies ever!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 20
Calories: 340kcal

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C). Spray a 9x13 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 9x13 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

  1. 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.
  2. Biscoff cookies - if you don't see them in your local supermarket, then you can also order them online. 
  3. 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.
  4. 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.
  5. 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.
  6. Freezing: They are freezer friendly for up to 3 months. Thaw them in the fridge.

Nutrition

Serving: 1Brownie | Calories: 340kcal | Carbohydrates: 52g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 286mg | Potassium: 112mg | Fiber: 3g | Sugar: 32g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 3mg