Vegan Biscoff Brownies; unbelievably rich and fudgy brownies, full of Lotus Biscoff flavour and crunch!
Can you actually believe Biscoff and Lotus Biscoff biscuits are vegan? I can’t. Anyway…
You think you’ve seen the words, “Best Ever Vegan Brownies,” a million times. This is the only time to trust that.
Brownies are one of the many foods that are ruined by many “veganised” recipes. This is not a slight at vegans, whom I admire and aspire to be like, it’s a jibe at those who think that the word “vegan” must also mean disgustingly healthy. Brownies don’t need to contain tofu, they don’t need to be low in sugar, or gluten free, or follow any other “wellness” trend just because they are vegan.
As the great Gregg’s vegan steak bake Twitter debates have shown, there is a rising demand for good vegan junk food. The kind of stuff that can make carnists and omnivores question why we really use hens’ periods and cows’ lactation fluids in our food. No pseudoscience, no weird hard-to-get ingredients, just some bloody good brownies.
This recipe for the Vegan Biscoff Brownies will give you just that, the best. Following the foolproof recipe that bore my Quadruple Chocolate Brownies, Aero Mint Chocolate Brownies and even the Best Ever White Chocolate Blondies, this recipe is a keeper.
A flaky top gives way to a mouthful of rich, silky, softness swirled with Biscoff and topped with a Lotus biscuit. You’d never know these were vegan. Truth be told, your mouth will feel utterly betrayed to learn that these don’t contain the usual quantities of butter and eggs.
You’ll need a few bowls and spoons to make these Vegan Biscoff Brownies, but the long lazy baking time and lack of decoration or dressing-up required makes up for it. Oh, and the taste of course.
(Side note: did you know there’s a Biscoff cookbook??)
To make these Vegan Biscoff Brownies, simply follow the recipe below!
Vegan Biscoff Brownies
Notes
BE A MAVERICK: why not stir a handful of vegan white chocolate chips through the batter for extra deliciousness?
These Vegan Biscoff Brownies will keep well in an airtight container or on a covered cake stand for up to 4 days. No need to refrigerate!
Ingredients
- 225g 70% dark chocolate or your favourite dairy free chocolate
- 120g vegan margarine/butter (such as Stork or Flora)
- 250g caster sugar or soft brown sugar
- 150g vegan soy yoghurt (such as Alpro)
- 1 tsp vanilla extract
- 80g plain flour
- 60g cocoa powder
- Pinch of salt
- 5 tbsp Biscoff spread
- 5-10 Lotus Biscoff biscuits
Instructions
- Preheat your oven – 160 C / 140 C fan / 325 F / gas mark 3.
- Grease and line a 20 x 20cm (8 x 8in) or 20 x 30cm (8 x 12in) tin.
- Weigh out your chocolate and margarine/butter together in a heatproof bowl.
- Using either a microwave in 30 second blasts, or setting the bowl over a pan of gently simmering water, melt your chocolate and margarine/butter together until smooth.
- In another large bowl, whisk together your sugar, yoghurt and vanilla.
- Pour the melted chocolate mixture extract into the sugar/yoghurt bowl and mix well to combine.
- In a small bowl, stir together your flour, cocoa and salt.
- Tip this into your chocolatey mixture and stir gently until you have a sumptuously dark and smooth brownie batter.
- Pour the brownie batter into your prepared tin.
- Blob the Biscoff spread evenly over the batter, using the tip of a knife to swirl and marble it through.
- Top the batter with broken chunks of Lotus Biscoff biscuits.
- Bake in the preheated oven for 40-50 minutes. By this point you should be able to shake the tin without seeing a jiggle in the middle!
- Allow the brownies to cool completely in the tin. Patience isn’t fun, but it’s worth it.
- Slice your brownies into 15-20 pieces.
- Enjoy!
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I made this recipe several times, twice for our local police force (my nephew works there) and they said it played an crucial role in their success. Never had any issues with being too liquid or not baking. I use alsana vegetarian butter and almond yoghurt and really good dark chocolate (lindt 70% and valrhona cocoa powder) i even put more spread and cookies on it and it still turns out great. About to pop out to the store to get the ingredients for another double batch
Tried this the other night, but used coconut oil instead of vegan butter to save me a trip to the store. They turned out delicious, thank you for the recipe!
Hi there. I would like to try these. Do you have a version that are just regular vegan brownie and not Biscoff please?
Hi Mandy, feel free to leave out the Biscoff spread and biscuits if you aren’t a fan! I also have a vegan dark chocolate brownie recipe without Biscoff here: https://maverickbaking.com/vegan-double-dark-chocolate-brownies/
Do we know the calorie count on the brownies ?
Hi Ruaraidh, apologies but I never check any calorie or nutritional content related to the recipes.
Hey! Could you use dairy free milk insteead of yogurt? It would save me a trip to the store :))
Hi Alexandra! I’m sorry but I’ve never tried the recipe using dairy-free milk. The dairy-free yoghurt acts as a nice binding agent in place of the eggs, and I’m not confident that a milk would do the same job.
I have baked these loads and they are delicious. I have one problem, when are cooked and taken out of the oven the are lovely and risen but as they cool they sink in the middle. Any ideas as to why this happens? Many thanks.
The closest to non-vegan brownies I’ve ever had – you can’t tell the difference! So soft and fudgy, they’re just amazing.
Thank you so much for the lovely comment Danielle, very glad to hear you enjoyed!
Amazing recipe! The result is fudgey sweet brownies with the added deliciousness of the biscoff spread. Thank you! I will be sharing this recipe with my family/friends to try!
Thanks so much for the lovely comment, Emily! I’m glad to hear you loved them!
This is a disastrous recipe. I am very curious if anyone in the comments has really tried it.
I have put all the right ingredients and quantities but they just don’t work well together. i had the mixture in the oven for over an hour and a half and it was too fluid that I had to throw it away.. too sad
Hi Marina, I’m sorry to hear that the recipe didn’t turn out well for you. The mixture being too soft could be due to a number of things: the kind of chocolate you used (some have higher oil content if they are cheaper for example); the margarine and chocolate being heated too much; the brownies not being cooled completely before slicing. Equally, ovens can be really different from kitchen to kitchen, mine runs quite cold compared to others for example, meaning it can take a bit more or less time for a recipe to be ready. I hope any of this may be of some help? 🙂
I can assure you that this recipe is one that has been made and tested many times (we wouldn’t share it otherwise!) and has had lots of love from others on social media. I do hope you will have a chance to try it again and enjoy it.
The vanilla extract is missing from the method!
Thanks for pointing that out, Scott! It can really be added at any time but I would usually add it to the yoghurt and sugar mixture.
Hi Kelly,
When whisking up the yogurt and sugar is it just a light whisk to mix or does it need different consistency?
Thanks
Charlotte
Hello Charlotte, thanks for your comment. Just whisking lightly by hand is enough, it doesn’t need to be vigorous or thickened at all, just mixed until combined. I hope that helps!
Do not leave them in for anymore than 20 minutes! This recipe is wrong! I left mine in for 30 minutes and they came out burnt!
Hello Emily, I’m very sorry to hear the recipe didn’t work out for you. Did you use the size of tin suggested in the recipe, and was the oven set at the temperature suggested? All my brownie recipes are baked for around the same time of 40+ minutes as they are made with a very wet and heavy batter that benefits from a longer bake at a lower temperature. However, I know that everyone’s oven is different! Perhaps, if you would like to try them again, you could try turning the temperature down slightly?
Yum! I’m down for Biscoff anything! It’s so good 😀
Me too!
I love the looks of these brownies! So classy!
Thank you very much!