This Vegan Biscoff Brownies recipe yields a fudgy and chewy brownie that is folded with Biscoff cookies and swirled with cookie butter. They have big chocolate flavor and are absolutely delicious!
Where are my fudgy brownie lovers? Hopefully it's everyone here, because every single brownie recipe on Earthly Provisions from my classic Dairy-Free Brownies to my Vegan Banana Brownies 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 recipe!
Jump to:
Why You'll Love This Recipe
- This recipe is super simple, so its perfect for beginners!
- The brownies are fudgy and decadent.
- The combination of chocolate and Biscoff cookie butter is insanely delicious.
- You need no special equipment for these Vegan Biscoff Brownies.
- And this recipe is dairy-free and vegan so anyone can enjoy them!
Ingredient Notes
Coconut Oil: I like to use melted coconut oil over vegan butter in brownies. Be sure to use refined coconut oil so no coconut flavor comes through!
Biscoff Cookie Butter Spread: The star of the show has arrived. I love to bake with Lotus Biscoff Cookie Butter. I love to make Biscoff Cake and Biscoff Blondies and even Biscoff Cupcakes! For this recipe the cookie butter is dolloped on top of the brownie batter and swirled in right before baking.
Biscoff Cookies: In addition to the cookie butter, crushed Biscoff cookies are folded into the brownie batter for more Biscoff flavor!
Natural Cocoa Powder: I like Ghirardelli cocoa powder. It gives these Vegan Biscoff Brownies an intense chocolaty flavor!
Flax Egg: This recipe uses a flax egg where most brownie recipes would have regular eggs.
Baking Powder: To give a little lift while still keeping these cookie butter brownies fudgy.
Special Equipment
You need an 8x8-inch square pan for this recipe.
It is my favorite size for all kinds of bakes from brownies, to Vegan Millionaire's Shortbread, to single layer cakes like my Vegan Lemon Cake.
Step-by-Step Instructions
Step 1. Whisk the flax egg, granulated sugar, applesauce, coconut oil, canola oil and vanilla extract together until well combined.
Step 2. Add the cocoa powder and stir to combine. Then, add the flour, baking powder and salt. Gently fold the dry ingredients in to form the batter.
Step 3. Add crushed Biscoff cookies and chocolate chips and fold to distribute.
Step 4. Scrape the batter into a prepared 8x8 inch square baking pan. Then, before spreading the batter out, dollop the cookie butter evenly on top of the brownie batter.
Step 5. Swirl the Biscoff cookie butter into the brownie batter while spreading the batter out.
Step 6. Then, top with extra Biscoff cookies and chocolate chips and bake the brownies in a 350* oven for about 30 minutes!
Recipe FAQs
Store them in an airtight container at room temperature 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.
Biscoff cookies have an intense brown sugar flavor with a hint of cinnamon.
Biscoff spread is made of ground-up Biscoff cookies! It's completely smooth with a warm and brown sugary flavor with notes of cinnamon.
Expert Recipe Tips
Be sure to use natural cocoa powder, not Dutch-processed for this Vegan Biscoff Brownies recipe.
When the dry ingredients are added to the batter, do not over-mix! Fold them in only until no streaks of flour remain.
For easy slicing, allow the brownies to cool completely! I know its hard to wait, but you will have a much easier time cutting them if they are completely cool.
Looking for More Vegan Dessert Recipes?
If you tried this Vegan Biscoff Cookie Butter Brownies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Biscoff Brownies
Equipment
- 1 8x8 Square Baking Pan
- 1 Large Mixing Bowl
- 1 Rubber Spatula
- Measuring Cups and Spoons
- Parchment
Ingredients
For the Brownie Batter
- 2 tablespoon Ground Flax
- 6 tablespoon Water
- 2 tablespoon Vanilla
- 1 ½ Cups Granulated Sugar
- ½ Cup Applesauce
- 4 Tbps Refined Coconut Oil, Melted see note
- 2 tablespoon Canola Oil
- 1 Cup Natural Cocoa Powder
- 1 ¼ Cups Flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- ½ Cup Crushed Biscoff Cookies plus a bit more for topping the brownies
- ¼ Cup Chocolate Chips plus a bit more for topping the brownies
For the Top of the Brownies
- ½ Cup Biscoff Cookie Butter
Instructions
- Preheat oven to 350* F. Grease an 8x8 inch baking pan and insert a parchment sling for easy removal.
- In a small bowl, combine flax, water and vanilla. Stir and set aside for 5 minutes.2 tablespoon Ground Flax, 6 tablespoon Water, 2 tablespoon Vanilla
- In a large mixing bowl, combine sugar, applesauce, melted coconut oil, canola oil and the flax mixture. Whisk until well combined.1 ½ Cups Granulated Sugar, ½ Cup Applesauce, 4 Tbps Refined Coconut Oil, Melted, 2 tablespoon Canola Oil
- Sift the cocoa powder into the bowl and stir with a spatula until well combined.1 Cup Natural Cocoa Powder
- Add flour, baking powder and salt and fold until everything comes together. Then, add the chocolate chips and crushed Biscoff cookies and fold to distribute1 ¼ Cups Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Kosher Salt, ¼ Cup Chocolate Chips, ½ Cup Crushed Biscoff Cookies
- Scrape the batter into the prepared baking pan and before spreading it out, top the batter with dollops of the cookie butter evenly distributed across the batter.½ Cup Biscoff Cookie Butter
- Use a knife or an offset spatula to swirl the cookie butter into the brownie batter as you spread the brownie batter evenly to the corners of the pan.
- Then, top with a handful of chocolate chips and a handful of crushed Biscoff cookies and use the same knife or spatula to gently press them into the batter.
- Bake for 31-34 minutes in a 350* 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.
Comments
No Comments