Vegan Biscoff Brownies Recipe

If you have a sweet tooth and love diving into indulgent, dairy-free treats, then you absolutely must try these Vegan Biscoff Brownies. Bursting with the warm caramel spice of Biscoff biscuits, these rich, fudgy brownies take casual snacking to a whole new level. With a luscious layer of melted Biscoff spread hugging the middle and a dreamy vegan mascarpone cream topping, every bite promises an irresistible blend of textures and flavors that will have you reaching for seconds. Plus, they’re completely egg-free and dairy-free, making them perfect for everyone to enjoy guilt-free.

Ingredients You’ll Need

The beauty of these Vegan Biscoff Brownies lies in their straightforward, essential ingredients that come together to create something magical. Each component plays a vital role—from the deep cocoa powder giving that intense chocolate hit to the aquafaba providing the perfect airy structure without eggs. Let’s check out what you’ll need to get started:

• Cocoa powder: Adds rich chocolate flavor and a beautiful dark color to the brownies.
• All-purpose flour: Provides the structure needed for sturdy yet tender brownies.
• Dairy-free dark chocolate: Gives luxurious depth and decadence without dairy.
• Dairy-free block butter: Enhances richness and moisture while being vegan-friendly.
• Aquafaba (chickpea brine): Acts as the perfect vegan egg substitute for fluffiness and lift.
• Caster sugar: Sweetens evenly and dissolves beautifully to balance the bitterness of cocoa.
• Biscoff biscuits (roughly chopped): Adds crunch and that signature spiced caramel crunch throughout.
• Biscoff spread: The star of the show, providing that creamy, caramelized layer we all crave.
• Plain/vanilla dairy-free yogurt: Brings a subtle tang and creaminess into the mascarpone topping.
• Dairy-free butter (melted): Keeps the mascarpone cream silky smooth and rich.
• Silken tofu: The secret to a luscious, dairy-free mascarpone without compromising texture.
• Vanilla bean paste or seeds: Adds warm, aromatic notes to the vegan cream topping.

How to Make Vegan Biscoff Brownies

Step 1: Prepare the Brownie Batter

Start by preheating your oven to 180℃ fan and lining an 8 x 8 inch square tin with greaseproof paper. This helps when removing your brownies later on. Sift together the cocoa powder and flour to ensure no lumps sneak into your batter. Next, melt your dairy-free chocolate and butter together using a gentle bain-marie method—this gives you a glossy, smooth blend without overheating.
While that cools a little, whip your aquafaba and sugar on high speed until it thickens to a glossy, ribbon-like consistency. This step is crucial for that light yet fudgy texture. Gently fold your melted chocolate mixture into the aquafaba, making sure to keep as much air as possible for an airy brownie. Finally, sift in your dry ingredients and fold everything together until you get a richly dark and thick batter studded with chopped Biscoff cookies.

Step 2: Bake the Brownies

Pour the batter evenly into your lined tin and smooth the top with an off-set spatula. Pop the tin into the oven and bake for 30 to 35 minutes. If you’re a fan of ultra-fudgey brownies, consider underbaking by a few minutes—it’s a little trick that makes the texture divine. When out of the oven, let the brownies cool fully in the tin to keep that chewy, moist texture locked in perfectly.

Step 3: Add the Biscoff Spread Layer

Gently warm your Biscoff spread in a small saucepan or microwave until it’s melty and easy to spread. Spread this molten layer evenly over the cooled brownie base using a spatula, covering the entire surface. Pop the tin in the fridge and chill for one to two hours until the spread sets to a firm, caramel-like layer, ready for the crowning cream.

Step 4: Whip Up the Vegan Biscoff Brownies Cream

Combine the dairy-free yogurt, caster sugar, melted dairy-free butter, silken tofu, Biscoff spread, and vanilla bean paste in a high-speed blender. Blend until perfectly smooth and velvety, scraping down the sides to ensure every bit gets mixed. Pour this luscious cream over the set Biscoff spread and smooth it out evenly with a spatula. To finish, sprinkle crushed Biscoff crumbs on top for extra texture and that signature cookie crunch. Let the entire creation chill overnight for the cream to firm up beautifully.

How to Serve Vegan Biscoff Brownies

Garnishes

Sprinkle extra crushed Biscoff biscuits or dust with a light cocoa powder for an elegant touch. For an extra pop, add a few whole Biscoff cookies on the side or a swirl of dairy-free whipped cream to amp up the creaminess.

Side Dishes

Serve these brownies alongside a scoop of vegan vanilla ice cream or a dollop of coconut cream for a dreamy dessert combo. Fresh berries on the side also add a refreshing contrast to the rich, spiced flavors.

Creative Ways to Present

Pop individual brownie squares into mini paper cupcake liners for a cute party treat, or stack them layered with extra Biscoff spread for a rustic brownie cake. You can also drizzle warmed vegan caramel sauce on top just before serving for a touch of luxe.

Make Ahead and Storage

Storing Leftovers

Keep your Vegan Biscoff Brownies fresh by storing them in an airtight container in the fridge for up to 2 to 3 days. Remember to bring them back to room temperature before enjoying, as this helps restore that soft, fudgy texture and brings out the full Biscoff flavor.

Freezing

If you want to make a batch ahead, these brownies freeze beautifully. Wrap them tightly in cling film and place in a freezer-safe container. Thaw overnight in the fridge, then bring to room temperature before serving to keep their divine texture intact.

Reheating

Rather than using a microwave, allow your Vegan Biscoff Brownies to warm naturally at room temperature for about 30 minutes before eating. This keeps the richness at its peak and stops any risk of melting the delicate mascarpone cream.

FAQs

What is aquafaba and why is it used in these brownies?

Aquafaba is the starchy liquid leftover from canned chickpeas, and it acts as a fantastic egg substitute that whips up to a light, fluffy consistency. In these Vegan Biscoff Brownies, aquafaba helps give the batter structure and tenderness without eggs.

Can I make these brownies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend, and make sure your Biscoff biscuits are gluten-free or use a similar spiced cookie alternative to keep the flavors balanced.

Is silken tofu really necessary for the mascarpone cream?

It is the key ingredient to achieve that creamy, smooth texture without any dairy. Silken tofu blends seamlessly into the cream, unlike firm tofu, which can alter the taste and texture harshly.

How long do the Vegan Biscoff Brownies need to chill?

For the best texture, allow the brownies to chill for at least 2 hours after adding the Biscoff spread layer and then overnight once the mascarpone cream has been added. This ensures the layers set beautifully and flavors meld together.

Can I substitute Biscoff spread with peanut butter?

You could technically swap it for peanut butter, but it will change the flavor profile significantly. The unique spiced caramel flavor of Biscoff is what makes these brownies stand out, so it’s worth sticking to the original ingredient when possible.

Final Thoughts

These Vegan Biscoff Brownies are a marvelous treat that will brighten any day with their rich texture and addictive Biscoff flavor. Whether you’re vegan or simply looking to try something new and decadent, they’re a wonderful way to impress friends or enjoy a cozy night in. I can’t wait for you to whip up a batch and fall in love just like I did—happy baking!