A buttery biscuit base, a decadent brownie topped with a Biscoff whip. These are the perfect brownies when you’re craving something sweet and rich at the same time.
Being a HUGE Biscoff lover, I’m always in the mood for a delicious and decadent Biscoff desserts, wether that be in cheesecake, cake or brownie form.
I’ve got a whole list of Biscoff recipes worth turning on your oven for but these really tick the box if you want a easy bake which is:
– Easy to make
– Full of Biscoff
– Has a biscuit base (which every dessert should have)
– Can be made in under an hour
If you love this Biscoff brownie, You NEED to check out my TOP 3 most popular brownie recipes:
WHY ARE THESE BROWNIES SO GOOD?
It’s all about the Biscoff. It must be obvious by now, I most definitely have a biscoff addiction. The sweet caramel creaminess of Biscoff biscuits and spread is just unbeatable. The combination of chocolate mixed with Biscoff is something out of a dream. Biscoff takes brownies to the next level. Whip out the Biscoff spread and cookies, grab some dark cocoa and LETS DO THIS!
THE TEXTURE IS AMAZING!
The texture is absolutely amazing! These brownies are made with a rich 80% cocoa for a richer flavour. The brownie is little bit cakey which is never a bad thing, it means you get more brownie in sense- haha!
SUPER EASY TO MAKE!
The older I’m getting, the more I’m appreciating spending little less time in the kitchen and less time washing up- Haha!
This simple recipe is easy to whip up in a hurry as soon as the sweet cravings kick in. With only 2 ingredients for the biscuit base, 5 ingredients for the brownie and 4 ingredients for the Biscoff whip, these can be ready in under and hour!
Tips on how to get the best brownies:
1. Don’t over bake the brownies. Over-baking risks the brownie to become little dry, which isn’t what you want in a brownie! You want a fudge texture!
2. Make sure to compact the Biscoff biscuit base well. If you don’t compact it, this risks the base crumbling away from the brownie when you lift it out the pan.
Tip- Use your hands, an off set spatula or base of a measuring cup to help press it down.
3. Make sure the brownie has cooled down fully before adding on the whip. If you try to add it whilst the brownie is still warm (even if its slightly warm), it will melt the swirl and will become very messy.
4. Clean your knife in-between cutting the brownies. This helps keep neat edges and doesn’t get any of the brownie crumbs in the gorgeous whip.
Looking for more Biscoff recipes? Look no further:
What is aquafaba?
Aquafaba is the water from a can/tin of Chickpeas.The Chickpea water or brine as its called, acts as an amazing egg substitute for cakes, meringue buttercreams etc. You can also buy it in a carton.
What vegan block butter to use?
As Swiss meringue uses liquid from the aquafaba, having a stiffer butter is key. I like the Naturli Vegan Block or Flora Plant Based Block Butter Alternative.
Preparation: 10 minutes
Baking time: 20-25 minutes
Serves: Approximately 10-12
Ingredients for the base
- 250g of Biscoff biscuits (ground)
- 90g of dairy-free butter/margarine (melted)
- 2 tablespoons of golden syrup
Ingredients for the brownie
- 3 tablespoons of of cocoa powder
- 170g of self-raising flour
- 100g of caster sugar
- 5 tablespoons of light olive oil
- 260ml of dairy-free milk
- 6 Biscoff biscuits (roughly chopped)
Ingredients for the biscoff frosting
- 100g of dairy-free block butter (see notes*)
- 80g of Biscoff spread
- 200g of icing sugar
- 30ml of aquafaba (chickpea brine) see notes*
- Biscoff biscuits for decoration (ground / roughly chopped)
Method (biscuit base)
1. Line a 10 x 10-inch square baking tin with greaseproof paper. Allow the paper to hang either side of the tin, this makes it easier for removing the brownie when baked.
2. Add the biscuits into a food processor and whizz up until crumb like. Pour the crumbled biscuits into a mixing bowl.
3. Place the butter and golden syrup into a small saucepan on low and heat until fully melted. Pour the butter mixture into the crumbled biscuits and stir until it resembles wet sand.
4. Pour the mixture into the lined tin and press down until compact then set aside. The more compact it is, the less likely it will crumble when cut.
1. Pre-heat your oven to 180 degrees c fan.
2. Sieve the cocoa powder & flour into a large mixing bowl and stir in the sugar. Mix until fully combined.
3. In a separate bowl, pour the the oil & dairy-free milk, mix until fully combined.
Pour the wet into the dry and fold together until combined. Fold in the roughly chopped biscoff biscuits.
4. Spoon the brownie batter on top of the cookie base and level out, making sure you get into the edges. I like to use a pallet knife.
5. Pop the tin into the middle of the oven and bake for 20-25 minutes.
To make sure the brownie has baked, insert a sharp knife or skewer into the centre of the brownie. No batter should stick to the knife, if there is some batter, it’s not fully baked.
If they are not fully baked, pop them back in the oven for an extra few minutes.
Method (Biscoff swirl)
1. In a large mixing bowl, add in the dairy-free butter and Biscoff spread, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Sift in the icing sugar and whip on high speed for a couple of minutes to incorporate it.
3. Pour in the aquafaba and whip for 5 minutes until it turns light and creamy. Don’t over whip it or it can become too soft. If it does, just add in more icing sugar until it’s thick and creamy. The buttercream should be airy and light. You might need to add in some more butter to get it to the right consistency.
Tip: If the buttercream ever looks like its splitting, add chunks more butter at a time while its still whipping on medium / high speed. It’ll come back together within a minute or two.
4. Dollop some of the buttercream on top of the cool brownie and swirl it around using an off set spatula or pallet knife.
Optional- Sprinkle over some crushed Biscoff biscuits / a drizzle of melted Biscoff spread.
Slice into squares using a sharp knife and enjoy!
Keep these brownies stored in a sealed container in / out of the fridge.
They’re best eaten within 3 days of making.
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