Vegan Biscoff Brownies
Equipment
Ingredients
Brownies
dark chocolate
200 g
cocoa powder
30 g
coconut oil
80 g
granulated sugar
150 g
plant milk
60 ml
all-purpose flour
120 g
baking powder
6 g
Biscoff cookies
8 piece
Topping
Biscoff spread
200 g
vegan mascarpone
150 g
powdered sugar
30 g
Biscoff cookies
4 piece
Instructions
Preheat oven and prepare pan
Preheat oven to 180°C and line a 20x20 cm baking tin with parchment paper.
Melt chocolate and oil
Melt dark chocolate and coconut oil together in a heatproof bowl over simmering water or in the microwave.
Mix wet ingredients
Add sugar, cocoa powder, and plant milk to the melted chocolate mixture and stir until smooth.
Add dry ingredients
Sift in flour and baking powder, then fold gently until just combined.
Add Biscoff cookies
Roughly chop 8 Biscoff cookies and fold into the brownie batter.
Bake brownies
Pour batter into prepared tin and bake for 25-30 minutes until edges are set but center is slightly soft.
Cool completely
Allow brownies to cool completely in the tin before adding topping.
Prepare Biscoff mascarpone
Mix Biscoff spread with vegan mascarpone and powdered sugar until smooth and creamy.
Spread topping and finish
Spread the Biscoff mascarpone evenly over cooled brownies. Crumble remaining cookies on top.
Chill to set
Refrigerate brownies for 30 minutes to set the topping before slicing.
Original recipe
Storage
Store in airtight container. Bring to room temperature before serving for best texture.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.