I don’t know about you but I have literally been eating spoons of biscoff straight from the jar! It’s soooo delicious and seems to be an ingredient right on trend at the moment! Well I took it to next level and made these deliciously gooey vegan biscoff brownies!!!
You can make so many things with biscoff, whether it’s the lotus biscuits or smooth spread! From pancakes, to flavouring coffee and pretty cakes like this vegan biscoff cheesecake, to freak shakes!
Biscoff is one of those guilty pleasures that just so happens to be accidentally vegan, I am not complaining! If you have not heard of if before, think of the taste of cookies, now imagine that in a smooth spread! Yes that is correct, cookie spread!
Biscoff Vegan Brownies
Brownies are all about the gooey centre and the ingredients in this recipe lend itself to this perfectly! Melted chocolate, cocoa and melted smooth biscoff spread! With a careful eye on the oven during cooking you are game set and match for nailing the consistency!
These vegan lotus biscoff brownies are surprisingly easy to make, you only need a handful of ingredients and utensils.
You will need:
1 1/4 cup of all self raising flour
1/4 a cup of vegan cocoa
1 cup of caster sugar
1/3 a cup of vegetable oil
1 tsp of vanilla extract
1 cup of plant milk of choice ( I used oat milk)
1/2 a cup of melted Bisocoff smooth spread
1/2 a cup of melted vegan chocolate
In terms of utensil you will need:
2 mixing bowls, 2 mixing spoons & a sieve
A pan for melting ingredients
A baking tray
A knob of butter to grease the tray
Vegan Lotus Biscoff Brownies Instructions
Start off by greasing and lining the baking tray with paper. I always do it both length and width ways so its easy to cradle the brownies out of the tray later. Equally this ensures you cover the sides of the tray, so the mix won’t stick.
Next you can sieve the self raising flour, vegan cocoa and caster sugar into one of the mixing bowls. Combine the dry mix well together before setting it to one side.
At this point you can pre heat the oven to 350F / 180 C. This is a guide only and will depend on the power of your oven. The best thing to do is keep a careful watch over during cooking time.
Next, on a medium heat, add the milk, vanilla essence, biscoff spread and chocolate together. Mix gently whilst everything melts. Turn the heat off and make a well in the centre of the dry ingredients.
Gently pour biscoff brownies vegan wet mix into the centre of the well. Using a spoon gently fold all of the ingredients together until well combined.
Biscoff Brownies Cooking Time
Pour the mix into the pre greased and lined tray. If you would like to make a marble effect on the brownies with biscoff this is what you need to do!
Keep a little bit of biscoff spread to one side to melt and add a marble effect to the brownies. You will need to melt approximately 2 tablespoons and add blobs of it to the top of the mix before cooking.
Using a sharp knife run it through the mix gently in different directions to get a marble effect. This is not a necessity and will not change the taste and flavour of your brownies, I did this purely for fun.
Add the brownie mix to the middle shelf and keep a close eye on how things are looking. My brownies took around 25 to 30 minutes to cook.
Don’t forget if you leave it too long, you will loose that gooey centre and it may turn out more similar to cake than brownies!
Once cooked, allow the brownies to cool down in the tray. Once it’s possible to handle things, gently cradle the brownies out of the tray using the paper onto a cooling tray.
When the brownies are completely cool, pop them in the fridge for 30 minutes. This will allow you to chop them up into squares perfectly.
I don’t know about you but brownies hardly make it past the cooling stage in my house before there are little hands stealing! My kids love helping with this recipe but they definitely need distraction.
I cut this mix up into around 10 really good sized brownies. They are quite heavy as are all brownies so you could cut them up even smaller if you wanted to! Bite sized is perfect in fact.
Storing These Vegan Brownies
These brownies keep really well. You can store them in an air tight container in a cool pantry or cupboard. Again they generally don’t last that long with my kids but they sure do stay fresh when I manage to hide them.
Top Tips & General Advice For Making Biscoff Brownies
You can use smooth or crunchy biscoff spread in this recipe, either works really well. In fact you hardly recognise the crunch if you use the crunchy spread. If you would like a crunch, I suggest smashing up some of the lotus biscuits and adding them to the mix .
You can also decorate the brownies with lotus biscuits for the ultimate biscoff feast. I felt these brownies are enough on their own, however if you love the presentation this is a great touch.
I find self raising flour to be the best type of flour for these brownies. In general I always find when I change the flour they don’t come out as well.
Kids and adults absolutely love these brownies, they have gone down a treat with the whole family including our neighbours.
Vegan Biscoff Brownies
Try these deliciously goooey vegan biscoff brownies. The chocolate and biscoff compliment each other creating the perfect brownie! Share these devine brownies with friends and family, they will be blown away!
- 1 1/4 cup of all self raising flour
- 1/4 a cup of vegan cocoa powder
- 1 cup of caster sugar
- 1/3 a cup of vegetable oil
- 1 tsp of vanilla extract
- 1 cup of plant milk of choice ( I used oat milk)
- 1/2 a cup of melted biscoff spread
- 1/2 a cup of melted vegan chocolate
- Preheat the oven to 350 F (180c). I used a single fan over gas cooker. Always remember to consider the strength of your cooker, this is a guide only.
- Grease and line a baking tray with baking paper. Line both width and length ways ensuring the edges are covered. Set to one side.
- In a bowl combine the self raising flour, caster sugar and cocoa together until completely blended. Set to one side and begin to prepare the wet mix.
- In a pan, on a medium heat, melt the chocolate and biscoff together with the milk and vanilla essence.
- Once all of the ingredients in the pan are completely melted and combined, turn off the heat. Add the vegetable oil to the wet mix and combine.
- In the dry mix bowl, make a well in the centre, creating a space to add all of the wet ingredients.
- Fold the mix together until completely combined.
- Pour the mix into the pre lined baking tray and put on the middle shelf.
- Please remember that different ovens witll have varying levels of strength.
- Keep an eye on the brownies intermittently to ensure the mix is not burning.
- The average cook time will be 30 minutes.
- Remove from the oven and let the vegan biscoff brownies cool down enough to transfer to a cooling tray. Use the edges of the baking paper to help get it onto the cooling tray.
- Once cool refridgerate before slicing to get the perfect cut.
- Slice to portions of your desire! I got 10 big brownies from this batch.
- The utensils you will need
2 mixing bowls
A pan for melting ingredients
A baking tray
A knob of butter to grease the tray
Keep a little bit of biscoff spread to one side to melt and add a marble effect to the brownies. You will need to melt approximately 2 tablespoons and add blobs of it to the top of the mix before cooking. Using a sharp knife run it through the mix gently in different directions to get a marble effect.
- Use either smooth or crunchy biscoff spread, both work well for these brownies!
- You can use any milk however I find oat to be a super creamy option which works well with brownies.
- You can store these brownies for 5 days in an air tight container, keep in a cool cupboard.
- I used vegetable oil, however you could use cannola oil.
- Another great touch is to top with lotus biscoff biscuits for the ulitmate indulgent brownie. I personally felt these brownies were incredible without but they sure do decorate them in a nice way if you are all about the presentaiton.
- Serve with tea, coffee or a warm milk for children! They will love it!
- If you enjoyed this recipe please let us know with a review, comment, like or share on social media, whatever you prefer. We are always grateful to our readers for letting us know what they think! Any like or share goes a long way for a little business like Yum Vegan Blog!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Biscoff Spread, 14 Oz (Pack of 3)
Green & Black's Organic Hot Chocolate 300g
Wesson Vegetable Oil - 48 oz
Oatly Oatmilk, 11 Ounce (4 Pack), Single Serve
Watkins All Natural Original Gourmet Baking Vanilla, with Pure Vanilla Extract, 11 ounces Bottle, 1 Count (Packaging May Vary)
King Arthur Flour Self Rising Flour 5 Pound Bag
India Tree Caster Sugar Pantry Pack, 1.75 Lb, 28 oz
Amount Per Serving: Calories: 381Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 6mgSodium: 243mgCarbohydrates: 50gFiber: 2gSugar: 31gProtein: 4g
Make sure to let us know what you think of this recipe. We love to see your creations. You can tag us on instagram with @yumveganblog
Leave us a review or comment and don’t forget to rate the recipe, we love hearing your feedback.
Disclaimer: This post may contain affiliate links. By using them it will not cost you any extra. We will get a teeny commission and are so grateful for the support of our readers. These little commissions help us continue to write lots of yum recipes.