Biscoff Brownies
User Reviews
5
Biscoff Brownies
Description
This recipe uses flax meal mixed with water to replace eggs, creating a vegan binder. The brownie base combines vegan butter, semi-sweet chocolate chips, sugar, flour, salt, and Biscoff cookie crumbs, resulting in a rich batter. Whole Biscoff cookies line the bottom of the pan, adding a crunchy layer beneath.
Cookie butter is melted and swirled over the top of the batter, adding sweetness and signature spiced flavor. Baking at a moderate temperature for 40-50 minutes yields brownies that are soft and fudgy in the center. The method encourages avoiding over-mixing for tenderness and precise flour measurement to prevent dryness.
These brownies suit dessert or snack occasions and cater to vegan diets. Garnishing with additional cookies and chocolate chips enhances texture and presentation.
Ingredients
- ¼ cup flax meal 1 tablespoon
- ¾ cup of water
- 18 Biscoff cookies plus more for garnish, whole
- 1 cup vegan butter unsalted
- 1 ½ cups semi-sweet chocolate chips plus more for garnish
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 ½ cup all-purpose flour
- 10 Biscoff cookies ground
- ½ teaspoon salt
- ½ cup Biscoff cookie butter
Instructions
- In a medium bowl, mix the flax and water. Mix well and set ide for 5 minutes.
- Preheat the oven to 325 degrees F. and line an 8-inch square pan with parchment paper.
- Form a layer of Biscoff cookies at the bottom of the pan and set aside.
- Add the vegan butter and vegan chocolate to a microwave-safe bowl and microwave for 30 seconds. Mix and microwave for another 30 seconds. Repeat until the vegan butter and vegan chocolate are melted and fully incorporated, but do not over heat.
- In a large bowl, mix the flax mixture and both sugars. Then, add the vegan butter and chocolate mixture and mix well. Add the flour, ground Biscoff cookies, and salt. Gently mix, but do not over mix.
- Pour the batter into the prepared pan.
- In a small microwave safe bowl, melt the vegan cookie butter for 30 seconds. Slowly drizzle it over the batter into a design of your choice and sprinkle more dairy-free chocolate chips.
- Bake for 40 to 50 minutes. Remove from the oven, sprinkle on crushed Biscoff cookies and place the pan on a cooling rack for one hour before cutting.
Notes
- Measure flour by fluffing it first, then spooning into the cup and leveling with a knife to ensure correct amount and avoid dry brownies.
- Line the baking pan with parchment to prevent sticking and ease removal.
- Mix the batter just enough to combine ingredients; a few small lumps in flour are acceptable to avoid tough brownies.
- Do not overbake; removing brownies when center is soft but not jiggly maintains a fudgy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 687 kcal
% Daily Value*
| Calories | 687kcal | 34% |
| Carbohydrates | 81g | 27% |
| Protein | 7g | 14% |
| Fat | 40g | 62% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 4g | 200% |
| Sodium | 290mg | 12% |
| Potassium | 79mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 42g | 84% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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