Print

Vegan Biscoff Brownies Recipe

Print Recipe

★★★★★

4.9 from 112 reviews

Delight in these vegan Biscoff brownies combining rich cocoa and dairy-free chocolate with the unique caramel flavor of Biscoff biscuits and spread. These brownies feature a velvety Biscoff topping and smooth vegan cream made with silken tofu, creating an indulgent, dairy-free dessert perfect for any occasion.

Ingredients

Scale

Brownie Batter

  • 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

Biscoff Spread Topping

  • 200g Biscoff spread

Vegan Cream Topping

  • 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)

Crumb Topping

  • Biscoff biscuits, blitzed into crumbs for garnish

Instructions

  1. Preheat and Prepare Tin: Preheat your oven to 180℃ fan. Line an 8 x 8 inch square loose base tin with greaseproof paper, allowing the paper to hang over the edges for easy brownie removal.
  2. Sift Dry Ingredients: In a medium bowl, sift together the cocoa powder and all-purpose flour to ensure no lumps and a smooth batter.
  3. Melt Chocolate and Butter: Set a small saucepan with a quarter full of water on medium heat. Place dairy-free chocolate and block butter in a heatproof bowl. Create a bain-marie by placing the bowl over the saucepan, gently melting and stirring until smooth. Remove and let cool slightly.
  4. Whip Aquafaba: Using a stand mixer with a balloon whisk or an electric hand whisk, whip the aquafaba with sugar on high speed for about 5 minutes until thick, glossy, and forming ribbons.
  5. Combine Chocolate Mixture and Aquafaba: Gently fold the melted chocolate and butter mixture into the whipped aquafaba, taking care to retain as much air as possible to keep the batter light.
  6. Add Dry Ingredients: Sift the cocoa and flour mixture into the wet ingredients and carefully fold in until a thick, rich brownie batter forms.
  7. Incorporate Biscoff Biscuits: Fold the roughly chopped Biscoff biscuits into the brownie batter evenly.
  8. Fill and Bake: Pour batter into the prepared tin and level off with an offset spatula. Bake in the center of the oven for 30-35 minutes. For fudgier brownies, reduce baking time by 5 minutes.
  9. Cool Brownie: Remove the tin and cool completely on a wire rack, keeping brownies in the tin to maintain shape and moisture.
  10. Melt Biscoff Spread: In a small saucepan, warm the Biscoff spread on low heat, stirring continuously to prevent burning until fully melted (alternatively use microwave in 20-second bursts).
  11. Apply Biscoff Layer: Pour the melted Biscoff spread over the cooled brownie and spread evenly with an offset spatula. Refrigerate for 1-2 hours to set.
  12. Prepare Cream Topping: Blend vegan yogurt, caster sugar, melted dairy-free butter, silken tofu, Biscoff spread, and vanilla bean paste in a high-speed blender until very smooth. Scrape down sides as needed.
  13. Add Cream Layer: Pour the smooth cream over the set Biscoff spread layer, spreading it evenly with a spatula or spoon. Tap the tin gently to remove air bubbles.
  14. Top with Crumbs: Blitz extra Biscoff biscuits to crumbs and sprinkle evenly over the cream, pressing lightly to adhere.
  15. Chill Overnight: Refrigerate the layered brownies overnight to firm up the cream layer completely.
  16. Remove from Tin: Score edges with a sharp knife to loosen brownies from the tin. Push up the base to release the entire slab onto a cutting board.
  17. Cut and Serve: Use a clean sharp knife to cut brownies into squares, wiping the knife after each cut for neatness. Serve and enjoy your vegan Biscoff brownies!

Notes

  • Keep the brownie in the tin while cooling to retain moisture and shape.
  • Be gentle when folding aquafaba mixture to maintain airiness and achieve a light, fluffy texture.
  • Watch the Biscoff spread closely while melting to avoid burning.
  • Underbake slightly for a fudgier brownie texture.
  • Use a clean knife and wipe between cuts for clean brownie edges.
  • The cream topping firms up best when chilled overnight.

Keywords: vegan brownies, Biscoff brownies, dairy-free dessert, vegan dessert, chocolate brownies, Biscoff spread, vegan cream topping

Find it online: https://foodbylina.com/vegan-biscoff-brownies-recipe/