Vegan Biscoff Brownies
Gooey, chocolatey vegan brownies topped with a lotus biscoff spread swirl and crunchy lotus biscuits - these vegan biscoff brownies are the ultimate indulgent treat.
Warning: if you're here for a healthy sweet treat, you're not going to find it in this recipe.
These vegan brownies are decadent, chocolatey, gooey, fudgy, indulgent, and drizzled with the sweet, caramel taste of lotus biscoff spread and crunchy lotus biscoff biscuits. They are EVERYTHING you could want from a super-naughty, fudgy brownie.
(After even more biscoff goodness? Take a look at this insanely good vegan biscoff fudge recipe next, or this super rich and creamy vegan biscoff cheesecake!) Try these Lindt brownies too!
Some days, you just need a brownie.
And not a sugar-free, fat-free, fun-free brownie either. A gooey, rich, squidgy brownie with all the bad stuff.
This is the recipe for that kind of day. It's still vegan, of course, but this recipe is all about indulgence. Like my vegan biscoff cake recipe, we are all about making a dessert a dessert over here.
How to make a vegan brownie?
The three main components of a traditional brownie are eggs, butter, and chocolate.
Thankfully, this is no obstacle for a vegan recipe. This recipe substitutes eggs for flax eggs, butter for oil, and milk chocolate for cocoa powder and dark chocolate.
Plus, biscoff spread is accidentally vegan - making this the perfect addition when you're craving a rich, sweet, caramel brownie.
This recipe is insanely easy to make. You'll combine your dry ingredients, make your flax egg, and then melt your dark chocolate and combine it with vegan butter.
Mix everything together and pour into a lined baking tray (I use a 7 x 7 tin) and then drizzle over your melted biscoff spread. That's it! Bake for 10 minutes, press your biscoff biscuits into the brownie batter, and then continue to bake until they're cooked!
Biscoff Spread
You know those lotus biscuits (also known as Speculoos in Europe) that you get a lot in coffee shops? Tastes kind of like a sugary caramel biscuit?
Well, biscoff spread is those biscuits turned into a spread.
If you have never tried it, you are missing out.
It is hands-down the best thing ever. Ever.
Even better, when you melt it, the spread turns into a runny caramel sauce, perfect for drizzling over your brownie batter and swirling through it. This is the brownie addition that really changes the game.
Biscoff Topping
The biscoff spread is drizzled over the brownies before baking - but the biscuits are pressed into the brownie batter about halfway through baking.
This is because the biscuits burnt when I baked them into the brownies from the beginning, so pressing them into the still gooey batter after it's been cooking for a while is the best way to prevent any burnt biscuits!
Storing These Brownies
These brownies will keep in an airtight container at room temperature for up to 5 days, and should last in the fridge for around 2 weeks!
These vegan biscoff brownies are also suitable for freezing, just allow to defrost fully before eating!
More delicious vegan bakes you might like to check out include this classic brownies recipe, this vegan honeycomb crunchy recipe, or these beautifully soft and sweet chocolate chip cookies!
If you want to double up the recipe, just make sure you're using the right size pan - if the batter is too thick, the tops will cook before the middle can!
Let me know how you get on with these brownies - and how long they last in your kitchen!
**This recipe was updated and new photos added in July 2020 thanks to some helpful reader feedback.
Vegan Lotus Biscoff Chocolate Brownies
The fudgiest, most chocolate-y vegan biscoff brownies - thick, squidgy vegan brownies finished off with a lotus biscoff swirl and topped with lotus biscuits.
Ingredients
- 40g vegan butter
- 50g light brown sugar
- 50g golden caster sugar
- 100g dark chocolate
- 1 teaspoon (ground) flax seed
- 75g plain flour
- 10g cocoa powder
- 0.5 teaspoon baking powder
- 25g lotus biscoff spread
- 120ml soy milk
- pinch of salt
- 1 teaspoon vanilla essence
- 5 lotus biscuits
Instructions
- Preheat the oven to 180 degrees C and line a 7 x 7inch baking tin with baking paper and spray with non-stick cooking oil.
- In a microwave-safe bowl, melt your chocolates and then stir in the vegan butter until melted and glossy.
- Measure out your sugar into a mixing bowl, and then add the chocolate/butter mix and vanilla essence and stir to combine.
- Sift in the flour, cocoa powder, baking powder, flaxseed, and a pinch of salt.
- Slowly add your milk and stir gently until the mix is just combined - it will be quite a thick batter!
- Pour your brownie mix into the baking tin, and smooth the top down.
- In a bowl, melt the biscoff spread until it has just softened (~15 seconds), then drizzle the spread over the brownie mix. With a knife, gently draw lines through the top of the mix to swirl the spread around.
- Place your brownies in the oven and bake for 10 minutes.
- While baking, cut your lotus biscuits in half. Remove the brownies and then gently press the biscuits evenly into the tops of the mix 3 x 3 (you'll have one half left to enjoy!).
- Bake for another 10 minutes.
- Remove and all to cool in the pan for at least 20 minutes before removing - for super fudgy brownies, place them in the fridge for a few hours before cutting!
Notes
These will keep in an airtight container for up to 5 days. They also freeze well, just leave to defrost before eating.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 241Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 142mgCarbohydrates: 35gFiber: 3gSugar: 18gProtein: 3g
It doesn’t say when to add the flax seed mix ??
Is the flaxseed whole or ground ed?
Ground!
Just made these today. Added extra 50g of chocolate but the recipe is amazing. Ive really been struggling to find a vegan brownie recipe that isnt cakey and too thick. This recipe is brilliant the only one ill do from now!!!! Thank you.
Tried these out baked for 25mins as it says if you want firmer brownies leave for longer. It turned into like burnt sugar on the edges and a puddle in the middle. Thought they might be under baked put them back in they just did not work for me. Not edible and a waste of ingredients. What happened?
Hi Jess, oh what a shame - I'm so sorry to hear that! I'm not sure what would have happened honestly. Did you forget to put an ingredient in possibly? Please feel free to send me a message and I'll do my best to help you out!
I'm afraid this recipe did not work for me either, and I've made loads of brownies before! I used plain flour with bicarb, and added biscoff biscuits, but otherwise I followed the recipe exactly! It was completely wet at 25 minutes, another 15 minutes later the edges burnt but the middle just wouldn't set, unfortunately, I hoped the middle would be salvageable but the it's just mush 🙁
Hi Michelle, thank you very much for your feedback & I'm so sorry to hear they didn't turn out quite right. I've done some investigating this week to make sure this doesn't happen to anyone else and have tweaked the recipe to make it really perfect.
Sometimes I can be differences in the oven or something else entirely, but after a couple of comments I wanted to make sure the recipe is absolutely perfect, so have updated it now! Thanks for visiting,
Yaz
Would be useful to specify in the ingredients list that the flax seed should be ground! I just made these using whole seeds, only discovering that was wrong when I read the comments while my brownies were baking. Also, the recipe doesn't state how much vanilla essence should be used.
Thanks for your suggestion Elena, I've updated the recipe notes!
Thank you! Delicious brownies even with the wrong seeds ☺️ Thanks so much for the recipe!
So yummy and goey and... just perfect 🙂
Super easy to make and they please anyone. No one would ever suspect that this is a vegan recipe either.
Hiya, I followed the recipe, used a baking tin the exact size and I left for 20 minutes after coming out the oven. I’ve just cut them they just fall apart. Not sure where I’ve gone wrong as I followed the exact recipe, timings etc? X
Hey, thank you for the recipe! How deep should the baking tin be?
You're so welcome! It shouldn't matter how deep your tin is as long as it's the right dimensions width & length 🙂
I made these and I’m known for being truly awful at baking
They turned out perfect
I did over microwave my first load of biscoff which I stirred in because it didn’t do the marble effect. I then re made it and added that stirred in
Was perfection and my fellow vegans loved them. Finally a vegan brownie which tastes like those I remembered.
Thanks can’t wait to try out other recipes
So glad to hear this!!
Is it just ground flaxseed or a flax egg that’s required? Thanks 🙂