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Vegan Biscoff Brownies

These recipe for Vegan Biscoff Brownies yields a fudgy and chewy brownie, swirled with Biscoff cookie butter. They are decadent, chocolatey and absolutely delicious.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 16 Brownies
Calories: 272kcal
Cost: $5

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, 4 Tbps Refined Coconut Oil, Melted, 2 tablespoon Canola Oil, 1 Cup Natural Cocoa Powder, ½ Cup Applesauce
  • Sift the cocoa powder into the bowl and stir with a spatula until well combined.
  • Add flour, baking powder and salt and fold until everything comes together. Then, add the chocolate chips and crushed Biscoff cookies and fold to distribute
    1 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.
  • Use a knife or an offset spatula to swirl the cookie butter into the brownie batter as you are spreading the brownie batter evenly to the corners of the pan.
    ½ Cup Biscoff Cookie Butter
  • 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.

Notes

Refined coconut oil doesn't have any coconut flavor. If you don't mind a mild coconut flavor in your brownies, feel free to use unrefined!
Be sure to use natural cocoa powder in this recipe- not dutch processed!
To store: Place the brownies into an airtight container and keep at room temperature for up to 3 days. Or freeze for up to a month.

Nutrition

Serving: 1Brownie | Calories: 272kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 116mg | Potassium: 155mg | Fiber: 3g | Sugar: 25g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg