I honestly don't know why I haven't made these Biscoff brownies earlier. They're lush, easier to make than you think and ridiculously indulgent. Rich chocolate brownies, combined with that spiced Lotus Biscoff Cookies and the spread is just *chef's kiss*. Honestly, this Biscoff Brownie recipe is going to make you want to eat them every single day.
Brownies are great at any time of the year (prove me wrong on this!), so I'm not going to tell you this is a seasonal recipe. Just make it already.
The base for these brownies is my easy Chocolate Banana Brownies , which I think pairs beautifully with the gentle spiced biscoff flavours, however if you wanted to make vegan brownie that doesn't have banana in it, just follow this brownie recipe instead and use the same method to add in the biscoff spread and biscuits. Either way you will end up with the perfect vegan Biscoff Brownies!
The ingredients for this recipe are pretty simple, the only thing is to find the Biscoff spread and cookies!
- Lotus Biscoff Cookies: these are those little Belgian speculoos cookies that are kind of like a mild crunchy gingerbread. You'll sometimes get them with a cup of coffee in little traditional coffee shops.
- Biscoff Cookie Butter Spread: The spreadable cookie-butter version of the speculoos cookies. Utterly addictive.
- Bananas - this replaces the eggs in the brownie batter
- Plain Flour/AP Flour: You can use spelt flour too.
- Light Brown Sugar: I prefer this in these brownies to plain white sugar. It adds to the fudgy texture.
- Cocoa Powder: Essential for the rich chocolate taste. Get the unsweetened variety!
- Chocolate chips: Vegan dark chocolate chips are easy to find now. Or chop up some vegan chocolate.
- Vegan milk: I use plain oat milk, but you can choose any kind you like.
- Plain neutral oil: Essential for the brownie batter to come out lovely and fudgy.
See recipe card for quantities.
The trickiest bit about making these brownies is the layering and swirling!
- Mash the banana really well so it is quite smooth.
2) In a large bowl add all the dry ingredients and mix to combine.
3. Add in all the wet ingredients to the brownie batter and mix well.
4. Add in the chocolate chips and mix to combine.
5. Line a brownie tin, spread out half the brownie batter, and splodge in half the biscoff spread and half the cookies so they are distributed sort of evenly.
6. Put the rest of the brownie batter over the top and spread it out evenly to cover up all the biscoff spread and cookies.
7. Splodge teaspoons of the biscoff spread over the the top of the brownies and make it into swirls with the end of a spoon or a chopstick.
Add more biscoff cookies over the top, then bake in the oven at 80°C/Gas Mark 4/325°F for around half an hour.
Hint: Use clips or pegs to keep the liner off the batter while you spread it out!
🍌Substitutions and Variations
I've listed a few ways you can change up this recipe here: The basic brownie recipe is super easy, so you can get away with changing it around!
- No Banana- you can use ground linseed/flaxseed to make a vegan 'egg. Head over to my other similar brownie recipe for the correct quantity: Vegan Gingerbread Christmas Brownies
- Gluten Free - This easy recipe can be made with gluten-free flour.
- No-Biscoff -Choose to make this brownie plain, or try pretty much any other nut butter instead of the biscoff spread!
- Egg and Dairy Free - this brownie recipe is naturally egg and dairy free! Yay!
The great thing about this simple brownie recipe is that it doesn't require creaming or whipping, just a bit of a mix in a large mixing bowl. You will however need a good brownie tin that is approx 24cm x 24cm (ish)
These easy vegan biscoff brownies keep pretty well in an airtight container for up to 7 days. You can also pop them in the freezer for up to 3 months. Just defrost as needed!
When checking to see if the brownies are done, use a skewer or chopstick. They will still be a little tacky in the middle, but you wan this for the ultimate fudgy brownie texture!
This usually happens when you overbake the brownies. They should still be a little gooey in the middle when you take them out of the oven.
I love the flavour that banana brings to these brownies, but you can substitute for flaxseed/linseed if you like. Check out my other brownie recipe for the method: Vegan Brownies
Absolutely! Try any kind of nut butter, or even nutella! Why not!
Vegan Biscoff Brownies
- Baking Tin 24 x 24 cm
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 240 grams (2 cups) plain (all purpose) flour
- 250 grams (2 ) brown sugar
- 75 grams (⅞ cup) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 300 g (10 ½ oz) mashed ripe bananas (approx 2 medium bananas)
- 150 ml (⅗ cups) unsweetened soy milk or oat milk
- 120 ml (½ cups) sunflower or other unflavoured oil
- 1 teaspoon vanilla extract
- 100 grams (½ cups) dark vegan chocolate chips (or dark vegan chocolate chunks)
- 12 biscoff biscuits/cookies (broken up a bit into large pieces. )
- 200 g (¾ cup) biscoff spread (about half a jar)
- Preheat oven to 180°C/Gas Mark 4/350°F and line a brownie tin (approx 24cm x 24cm).
- Mash the bananas well.300 g mashed ripe bananas
- In a large bowl, whisk flour, brown sugar, cocoa, baking powder & salt.240 grams plain (all purpose) flour, 250 grams brown sugar, 1 teaspoon baking powder, 1 teaspoon salt, 75 grams unsweetened cocoa powder
- Add banana and other liquids to the flour mix and stir gently until combined.300 g mashed ripe bananas, 150 ml unsweetened soy milk or oat milk, 1 teaspoon vanilla extract, 120 ml sunflower or other unflavoured oil
- Add the choc chips and fold through the batter.100 grams dark vegan chocolate chips
- Pour half of the brownie batter into the tin and spread out.
- Dollop half the biscoff spread over the batter, then sprinkle over half the cookies/biscuites12 biscoff biscuits/cookies, 200 g biscoff spread
- Add the rest of the brownie batter over the top, and spread out evenly
- Dollop over the rest of the biscoff spread and make pretty swirls with a spoon or chopstick. Add the rest of the broken biscoff biscuits. .
- Put into the oven for around half an hour.
- (Make sure you don't overbake, or the brownie may not be as fudgy and squidgy).
- Cut into squares & devour!
- Use clips or pegs to keep the liner off the batter while you spread it out!
- When checking to see if the brownies are done, use a skewer or chopstick. They will still be a little tacky in the middle, but you want this for the ultimate fudgy brownie texture!