Name: Vegan Biscoff Brownies Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 3 h
Cuisine: Vegan
Ingredients: 60g cocoa powder; 180g all-purpose (plain) flour; 170g dairy-free dark chocolate; 110g dairy-free block butter; 120ml aquafaba (chickpea brine); 280g caster sugar; 90g Biscoff biscuits, roughly chopped; 200g Biscoff spread; 120g plain or vanilla dairy-free yogurt; 120g caster sugar; 170g dairy-free butter, melted; 350g silken tofu; 3 tablespoons Biscoff spread; 1 teaspoon vanilla bean paste or seeds from 1 vanilla pod (or vanilla extract); Biscoff biscuits, blitzed into crumbs for garnish

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Introduction

These Vegan Biscoff Brownies combine rich cocoa flavor with the unique sweetness of Biscoff spread and biscuits. Perfectly fudgy and topped with a creamy layer, they make an irresistible treat for any occasion. Dairy-free and delightfully indulgent, they’re sure to impress!

A close-up image showing a woman's hand holding a square dessert bar with three visible layers: a dark brown, dense brownie base, a creamy white middle layer, and a thick light brown crumbly topping dusted on top. In the background, more square pieces of the same dessert are spread out on a white marbled surface. The overall look is warm and cozy, with the dessert's textures clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

60g cocoa powder
180g all-purpose/plain flour
170g dairy-free dark chocolate
110g dairy-free block butter
120ml aquafaba (chickpea brine)
280g caster sugar
90g Biscoff biscuits, roughly chopped
200g Biscoff spread
120g plain or vanilla dairy-free yogurt
120g caster sugar
170g dairy-free butter, melted
350g silken tofu
3 tablespoons Biscoff spread
1 teaspoon vanilla bean paste or seeds from 1 vanilla pod (alternatively, vanilla extract)

Instructions

Step 1: Preheat the oven to 180℃ fan (350℉) and line an 8 x 8 inch square or loose base tin with greaseproof paper. Let the paper hang over the edges for easy removal.
Step 2: Sift the cocoa powder and flour together in a medium bowl.
Step 3: Fill a small saucepan with 1/4 full of water and place over medium heat. Put the dairy-free chocolate and butter into a heatproof bowl and place it over the pan to create a bain-marie. Stir until melted, then remove from heat and let cool.
Step 4: In a medium bowl, whisk the aquafaba and 280g caster sugar on high speed for about 5 minutes until thick and glossy. It should form ribbons when dripped from the whisk.
Step 5: Gently fold the melted chocolate and butter mixture into the whipped aquafaba to keep as much air in as possible.
Step 6: Sift the flour and cocoa powder mixture into the wet ingredients and fold gently until a thick brownie batter forms.
Step 7: Fold in the chopped Biscoff biscuits evenly.
Step 8: Pour the batter into the lined tin and level the surface with an offset spatula.
Step 9: Bake in the middle of the oven for 30–35 minutes. For a fudgier brownie, reduce baking time by about 5 minutes.
Step 10: Remove from the oven and allow the brownie to cool completely in the tin on a wire rack to lock in moisture and maintain shape.
Step 11: Meanwhile, gently heat 200g Biscoff spread in a small saucepan on low or microwave in 20-second bursts, stirring frequently until melted.
Step 12: Pour the melted Biscoff spread over the cooled brownie and use an offset spatula to spread evenly. Refrigerate for 1–2 hours to set.
Step 13: To make the cream layer, combine 120g dairy-free yogurt, 120g caster sugar, 170g melted dairy-free butter, 350g silken tofu, 3 tablespoons Biscoff spread, and 1 teaspoon vanilla bean paste in a high-speed blender. Blend until smooth, scraping down the sides as needed.
Step 14: Pour the cream over the set Biscoff layer in the tin, spreading evenly with a spoon or spatula. Tap the tin lightly to remove air bubbles.
Step 15: Blitz some additional Biscoff biscuits into crumbs using a food processor or crush them in a tea towel with a rolling pin. Sprinkle the crumbs evenly over the cream layer, pressing lightly to adhere.
Step 16: Refrigerate the brownies overnight to allow the cream to firm up.
Step 17: Once set, score the edges with a sharp knife to loosen the brownies from the tin. Push up the base to remove the entire slab and place on a chopping board.
Step 18: Use a sharp knife, wiping it clean between cuts, to slice the brownies into squares.
Step 19: Serve and enjoy these rich, creamy, and chewy vegan treats!

Tips & Variations

For best results, avoid overmixing the batter to keep the brownies light and airy.
Substitute regular vanilla extract if you don’t have vanilla bean paste or pods.
Add a sprinkle of flaky sea salt on top before chilling to enhance the caramel flavors of Biscoff.
Use gluten-free flour to make these brownies gluten-free.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4–5 days. They can also be frozen for up to 2 months; thaw in the fridge before serving. Reheat in the microwave briefly if you prefer them warm, but the cream topping is best enjoyed chilled.

How to Serve

The image shows a close-up of a layered dessert bar held by a woman's hand. The dessert has three clear layers: a dark brown, smooth, and dense bottom layer resembling a brownie, a thick middle layer of creamy white filling, and a top layer of light brown crumbly cake or cookie crumbs. In the background, there are more pieces of the dessert arranged on a white marbled surface. The focus is sharp on the piece held by the woman's hand, showing the texture of each layer clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular egg instead of aquafaba?

Aquafaba is key here for a vegan, airy texture, so regular eggs won’t replicate the same effect. If you’re not vegan, you could try 3 egg whites as a substitute but results may vary.

What can I substitute for Biscoff spread if I can’t find it?

You can use peanut butter, almond butter, or another cookie butter alternative. The flavor will differ but the creamy texture will still complement the brownie nicely.