These recipe for Vegan Biscoff Brownies yields a fudgy and chewy brownie, swirled with Biscoff cookie butter. They are decadent, chocolatey and absolutely delicious.
Where are my fudgy brownie lovers? Hopefully its everyone here, because every single brownie recipe on Earthly Provisions is a fudgy brownie recipe. And these Vegan Biscoff Brownies are no exception. This is a simple recipe that combines fudgy brownies with smooth, delicious cookie butter swirled into the top. My ultimate brownie.
Ingredients for Making Vegan Biscoff Brownies
To make these Vegan Biscoff Brownies you will need:
Vegan Butter: I use Soy-Free Earth Balance Buttery Sticks for most of my baking. They are acessible and taste great. I prefer the taste of the soy-free to the taste of Earth Balances original. I'm not a big fan of their original buttery sticks.
Biscoff Cookie Butter: The star of the show has arrived. These brownies have Lotus Biscoff Cookie Butter inside the brownie batter and swirled in on top for maximum cookie butter flavor.
Cocoa Powder: I like Whole Foods 365 Cocoa Powder for these Vegan Biscoff Brownies. Its a good price and has a rich and multi-note flavor.
Granulated Sugar: Regular old granulated sugar here.
Ground Flax: This recipe uses a flax egg where most brownie recipes would have egg.
Water: I use water as the liquid in the flax egg.
Vanilla: Vanilla gives these brownies a nice background flavor.
All-Purpose Flour: Regular all purpose. I always recommend King Arthur all purpose flour because its my favorite. But, any all purpose flour you have on hand will do just fine.
Baking Powder: To give a little lift while still keeping these cookie butter brownies fudgy.
Salt: For balance.
Chopped Chocolate: Because I like the contrast on the top and more chocolate is always better. You can sub chocolate chips is you like, but I prefer the look of chopped chocolate.
How to Swirl Cookie Butter into Brownies
The key to these Vegan Biscoff Brownies recipe is the cookie butter. There is Biscoff Cookie Butter in the brownie batter. But, the cookie butter swirl on top is the star of the show.
This brownie batter is super thick. So to get a good swirl, dollop the cookie butter evenly across the top of the brownie batter.
Then, using a butter knife, press the cookie butter down into the brownie batter as you swirl.
Be sure to swirl evenly so no bite is left without cookie butter.
Then, gently smooth the top back out.
Finally, top with the chopped chocolate and bake!
How to Store Vegan Biscoff Brownies
If you have leftover Vegan Biscoff Brownies, store them in an airtight container at room temp for up to 3 days. OR freeze the brownies for up to a month.
If you need to stack the brownies to freeze them, be sure to place a piece of parchment between the layers. This will prevent the brownies from freezing together.
Looking for More Dessert Recipes?
Vegan Biscoff Brownies
- 1 9x9 Square Baking Pan
- 1 Large Mixing Bowl
- 1 Rubber Spatula
- Measuring Cups and Spoons
- 1 Cutting Board
- 1 Knife
For the Brownie Batter
- 8 Tbps Non-Dairy Butter, melted
- ¼ Cup Biscoff Cookie Butter
- 1 ½ Cups Cocoa Powder
- 2 ¼ Cups Granulated Sugar
- 3 tablespoon Ground Flax
- 10 tablespoon Water
- 1 tablespoon Vanilla
- 1 ½ Cups Flour
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Kosher Salt
For the Top of the Brownies
- ½ Cup Biscoff Cookie Butter
- ¼ Cup Chopped Chocolate semi-sweet or dark, depending on preference
- Preheat oven to 325* F. Grease a 9x9 baking pan and insert a parchment sling for easy removal- see photo for example.
- In a small bowl, combine flax, water and vanilla. Stir and set aside.3 tablespoon Ground Flax, 10 tablespoon Water, 1 tablespoon Vanilla
- In a large mixing bowl, combine melted butter Biscoff cookie butter and cocoa powder. Stir until the mix is completely homogenous.8 Tbps Non-Dairy Butter, melted, 1 ½ Cups Cocoa Powder, ¼ Cup Biscoff Cookie Butter
- Into the cocoa mixture, add sugar and stir well to combine.2 ¼ Cups Granulated Sugar
- Next, add the flax egg and stir well once again until homogenous.
- Add flour, baking powder and salt and fold until everything comes together. The batter will be thick!1 ½ Cups Flour, 1 ½ teaspoon Baking Powder, ¼ teaspoon Kosher Salt
- Scrape the batter into prepared baking pan and press batter into the corners using a spatula or fingers.
- Dollop the cookie butter around the top of the brownie. Using a knife, swirl the cookie butter into the brownie batter.½ Cup Biscoff Cookie Butter
- Gently even out the brownie batter with a spatula so it bakes evenly, then top with the chopped chocolate.¼ Cup Chopped Chocolate
- Bake for 50-55 minutes in a 325* oven, turning halfway through. The edges should be set and the center should not giggle.
- Allow to cool, remove from pan using the parchment sling, and slice into 16 squares. Serve