Vegan Biscoff Brownies

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This vegan biscoff brownie recipe brings together the flavour of Lotus biscoff cookies with the indulgence of dark chocolate. Bake a big batch of these fudgy treats for a decadent dessert.

Vegan Biscoff Brownies Recipe




Time 45m



What better way of using up a jar of biscoff cookie butter than making a batch of scrumptious biscoff brownies? So, get the ingredients ready and let's bake them together!

Biscoff cookie butter is a vegan spread made from crumbled Lotus biscoff cookies — thin crispy biscuits with an irresistible flavour of caramelised sugar and cinnamon.

In our recipe, we used biscoff spread to replace butter and sugar in the brownie dough. Also, we swapped eggs with a mixture of chia seeds and water (AKA "chia egg").

And because we used melted dark chocolate instead of milk chocolate, our biscoff brownies are 100% dairy-free, egg-free, and vegan. Perfect for everyone to enjoy.

These vegan brownies are already delicious as they are, but if you want to take them to the next level, then follow our recipe below and add a layer of Lotus biscoff cookies right inside in the brownie dough.

You'll have a delicious combo of chocolate brownie dough and crunchy biscoff cookies all in one bite. Give it a go, and you'll love it.

And for even more biscoff delight, you can top off your Lotus biscoff brownies with a drizzle of melted biscoff spread. Sounds delicious, right? Follow the recipe below and let's do it together!


  • Chia Seeds
    2 tbsp
  • Water
    90 mL
  • Dark Chocolate 70%
    150 g
  • Biscoff Spread (at room temperature)
    350 g
  • Coconut Milk Drink
    140 mL
  • Self-Raising Flour
    150 g
  • Biscoff Cookies
    120 g
Allergens are marked in bold

Recipe Instructions

step 1

Combine chia seeds with cold water in a small bowl and let them soak for 5 minutes until thick and jelly-like.

If you don't have chia seeds at hand, you can get a similar result by using flaxseeds instead.

step 2

Meanwhile, melt chopped dark chocolate in a heatproof bowl set over a pan of barely simmering water (bain-marie) or in the microwave.

When the chocolate has melted, remove the bowl from the heat and stir in the biscoff spread.

step 3

Now, add the chia seeds gel to the chocolate-biscoff mix, followed by coconut milk drink and sifted flour.

Mix until the ingredients are thoroughly incorporated and you have a dense brownie dough.

step 4

Heat the oven to 180°C (355°F). Grease a 20cm (8 inches) square cake tin and line it with baking paper.

Spoon half of the biscoff brownie batter into the prepared tin and flatten it with the back of a spoon or using your fingertips.

Then, cover the dough with biscoff biscuits laying them in rows close to each other.

Don't be afraid to trim off the biscuits if they don't fit the tray.

step 5

Top the biscoff cookies with the remaining brownie dough, levelling it with the back of a spoon or using your fingertips.

Bake the brownie slab on the middle shelf of the preheated oven for 20-25 minutes until lightly risen and set.

step 6

Remove the baked brownie slab from the tin and optionally drizzle it with biscoff cookie butter melted in the microwave or bain-marie (1).

Then, let it cool down completely on a wire rack.

One firm to the touch, transfer the biscoff brownie slab onto a board and cut it into squares (2).

All done! Enjoy your vegan biscoff brownies.



Instead of garnishing the brownies with melted biscoff spread, you could frost them with our applesauce biscoff frosting. See how to make it in our vegan biscoff cake recipe.