These fudgy vegan Biscoff brownies are rich and irresistible — finished with swirls of Biscoff spread and crunchy biscuit pieces.
🍴 Why you will love this recipe
These fudgy vegan brownies are simple to make and utterly delicious. No mixer is required — just a bowl, a spoon and plenty of Biscoff (cookie butter) for the swirl and topping. The texture is moist and dense, with a crisp biscuit layer on top that gives a lovely contrast to the rich chocolate base.
If you don’t have Biscoff on hand, you can swap it for another nut or cookie butter, or try peanut butter or a vegan chocolate spread. You can also skip the spread and make classic chocolate-chip vegan brownies instead. Choose crunchy or smooth cookie butter — either works well depending on your preference.
📝 What you need
Ingredients
Biscoff spread (cookie butter) is the signature topping for these brownies and is widely available in supermarkets. It adds sweetness and a caramelised spice note. If you don’t have it, substitute with peanut butter, another cookie butter, or leave it off entirely.
Biscoff biscuits or similar spiced biscuits are used for a crunchy topping. Plain Biscoff biscuits work particularly well, but you can use sandwich-style cream biscuits if preferred.
Dark chocolate chips or chunks provide pockets of melty chocolate. Use dairy-free dark chocolate and check labels to ensure they are vegan.
Soya milk acts as the egg replacement and gives structure to the batter. Unsweetened soya milk works best because it has higher protein than many plant milks, which helps the brownies set.
Neutral oil such as rapeseed (canola), sunflower or vegetable oil keeps the brownies moist and fudgy. Avoid strongly flavoured oils like extra-virgin olive oil or coconut oil unless you want those flavours to come through.
👩🏽🍳 How to make your Biscoff brownies
Full printable recipe with ingredient amounts and step-by-step instructions appears below.
1. Preheat the oven and prepare your tin: set the oven to 170°C fan (350°F / Gas Mark 4). Line an 18 x 24 cm (approx.) baking tin with parchment paper.
2. Combine dry ingredients in a large bowl (sift the flour and cocoa for a smooth batter). Mix the wet ingredients in a separate bowl, then fold into the dry mix until thick and glossy. Stir through the chocolate chips.
3. Spread the batter evenly in the lined tin. Gently warm the Biscoff spread until pourable, then drizzle over the top. Break the biscuits into chunks and press them into the surface (or leave whole if you prefer).
4. Bake for about 35–40 minutes until just set in the centre but still soft and fudgy. Allow the tray to cool completely before removing the brownies. For cleaner slices, chill briefly and then bring back to room temperature to serve.
🍪 Variations
There are many ways to tailor this recipe to your taste:
- Stir broken biscuits into the batter for a biscoff crunch throughout.
- Crush biscuits finely and sprinkle as a crumb topping for added texture.
- Swap in Oreos or Jammy Dodgers for a different biscuit flavour.
- Add vegan white chocolate chips or other flavoured chips for visual and taste contrast.
- Use peanut butter instead of Biscoff spread and top with chopped unsalted peanuts.
🔪 Top Tips & FAQs
Chill before slicing: Chilling the cooled brownies makes cleaner slices. If chilled, leave them to warm to room temperature before serving for the best texture.
Use a serrated knife: A bread knife cuts neatly through the biscuit topping and fudgy interior without squashing the brownie.
Adjust bake time for texture: For extra fudgy brownies bake 5 minutes less. For a more cake-like texture add an extra 5 minutes.
📖 Recipe
Vegan Biscoff Brownies
Fudgy vegan brownies topped with swirls of cookie butter and crunchy biscuits.
Ingredients
Dry Ingredients:
- 235 g plain flour
- 55 g cocoa powder
- 220 g caster sugar
- 90 g light brown sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 135 ml unsweetened soya milk
- 180 ml rapeseed (canola) or other neutral oil
- 1½ teaspoons vanilla extract
Toppings:
- 100 g dark chocolate chips (vegan)
- 50 g Biscoff spread (cookie butter)
- 10–12 Biscoff biscuits, broken into pieces
Instructions
- Preheat oven to 170°C fan (350°F / Gas Mark 4). Line an 18 x 24 cm tin with baking parchment.
- In a large bowl, sift and mix together the flour and cocoa, then add the sugars, baking powder and salt.
- Whisk the soya milk, oil and vanilla in a separate bowl. Pour the wet mixture into the dry ingredients and stir until combined and glossy.
- Fold in the dark chocolate chips.
- Spoon the batter into the prepared tin, smoothing the surface.
- Warm the Biscoff spread briefly until pourable, drizzle it over the batter and swirl lightly with a knife. Press broken biscuit pieces into the top.
- Bake for 35–40 minutes until the centre is just set but still soft. Cool completely in the tin. Chill briefly for cleaner slices if desired, then cut into squares and serve.
Notes
These brownies freeze well, though the biscuit topping can lose crispness after defrosting. If freezing, consider leaving the biscuits off until after thawing, or add extra spread before serving.
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