Recipes, Dessert

Biscoff Brownies

Biscoff Brownies

“Biscoff spread and brownies, name a better duo! Really! The spread is absolutely delicious but before you devour the jar you need to try this brownie recipe.”

Biscoff Brownies

  • Difficulty: easy!
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  • 1 “egg” – any replacer of your choice.   (I always use ‘Orgran No Egg’)
  • 110 g Vegan butter melted
  • 150 g Caster sugar
  • 3/4 tsp Baking powder
  • 1 tsp Vanilla extract
  • 70 g Cocoa powder
  • 110 g Plain flour
  • pinch of salt
  • 70 g Dark vegan chocolate (melted)
  • 1-2 tbsp Biscoff spread 

If you don’t have Biscoff spread these will still make delicious brownies. Reserve some chocolate and drizzle over the top.


  • Preheat the oven to 180 degrees C and line a baking tin with baking paper
  • Make the egg replacer and set aside.
  • In a separate bowl, mix the caster sugar, melted butter, vanilla extract, cocoa powder, salt and baking powder. Once combined stir in the egg substitute.
  • Fold in the flour, then add in melted dark chocolate, mix well.
  • Pour mixture into the tin.
  • Microwave the Biscoff spread for 10-20 seconds until it’s soft and runny. Pour the Biscoff spread over the batter and run a toothpick or a knife through the mixture a few times to marble the mixture.
  • Bake for around 15-20 minutes. Set timer for 15 and check. If the toothpick/knife comes out clean they are good to go.  If you want a gooey texture take them out earlier than later.
  • Cool completely before cutting into squares.
  • Enjoy!

They are delicious the next day and will last in an airtight container for 5 days.

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