These lotus biscoff brownies are a must for any Biscoff and chocolate lover.
Based on the best fudgy vegan brownie recipe that I recently shared, which features a gooey center and a slightly crinkled brownie top!
Studded with caramelized biscuit spread (aka Lotus Biscoff spread), and crunchy lotus cookies... you don't want to miss these.
🧾 Ingredients Needed
Here's everything you need to make this biscoff brownie recipe from scratch:
- Biscoff cookies. If you've never tried a Biscoff cookie before, you're truly missing out! It's a caramelized shortcrust biscuit that tastes like brown sugar, caramel, and spices like cinnamon. Here's a recipe for homemade Biscoff cookies in case you can't find them.
- Biscoff spread. I like to use creamy spread for these brownies, however crunchy Biscoff spread also works well.
- Aquafaba. This is the viscous liquid from a can of chickpeas (chickpea brine). It acts as an egg replacer. It's whipped with sugar, similar to the technique of making pavlova, which helps to form the crust on top of the brownies.
- Dutch-processed cocoa powder. This is alkalized cocoa powder, not natural cocoa or raw cacao which both react differently when baked. You can check the package for acidity regulators such as potassium carbonates to check that a brand is Dutch-processed.
- Hot espresso. You can also use very strong coffee, most importantly it needs to be HOT. This will dissolve the brown sugar which is important to help give them a crinkle top, like in my fudgy brownies.
- Vegan block butter. Similar to my other brownie recipes, it truly needs to be block butter and not the spreadable kind from the tub. I normally use Flora Plant Butter and Violife Block.
- Sugar. These brownies use a combination of granulated sugar for structure and brown sugar which keeps them moist.
🥣 How To Make Vegan Biscoff Brownies
These vegan lotus brownies come together in a few stages. First, you'll make the cookie crust, then the brownie batter, and lastly, assemble and bake them.
- Blend the cookies until ground, then add the vegan butter and blitz until combined.
- Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon.
- Melt the dark chocolate and butter in a heat-resistant bowl.
- Whisk the brown sugar and hot espresso together, then whisk in the cocoa powder.
- Whisk the aquafaba in a large clean bowl or stand mixer on high speed for 5 minutes until soft peaks form.
- Slowly add the granulated sugar, a couple of tablespoons at a time, and whisk for 30 seconds each time to combine the sugar into the aquafaba.
- Pour the wet ingredients into the bowl with the whipped aquafaba and carefully fold them through using a spatula.
- Mix in the dry ingredients until combined - be careful not to over-mix.
- Pour half of the batter into the prepared brownie pan and smooth out the surface using a spatula.
- Spoon 12 dollops of biscoff spread on top of the brownie batter.
- Spread the remaining brownie batter on top and gently smooth it out with a spatula.
- Top with the remaining Lotus cookies and bake.
For a fudgy brownie consistency, store them in an airtight container on the counter for 3-4 days.
When refrigerated, they will become quite solid, but they will stay fresh for longer! They keep in a sealed container in the fridge for over a week.
Just take them out to sit at room temperature for an hour before serving to bring them back to a softer consistency.
Use a very sharp knife to slice these lotus brownies (I recommend this with all brownies and slices). The brownies also need to be chilled for a couple of hours first, otherwise, the slices will be crumbly!
Yes, individually wrap them in parchment or separate them with sheets of parchment paper and place them in an airtight container or ziplock bag. You can freeze them for up to 3 months.
🍫 More Vegan Brownie Recipes
- 150 g (5.3 oz) Lotus Biscoff cookies
- 50 g (¼ cup) vegan butter
- 170 g (1 ⅓ cups) plain flour
- 1 ½ teaspoons baking powder
- 1 teaspoon sea salt
- 200 g (7 oz) vegan dark chocolate, (minimum 70% cocoa solids)
- 180 g (⅗ cup) vegan block butter, *see notes
- 180 g (⅘ cup) soft brown sugar
- 80 ml (⅓ cup) hot espresso, or very strong coffee
- 50 g (⅗ cup) Dutch-processed cocoa powder, *see notes
- 100 g (⅖ cup) aquafaba, *see notes
- 150 g (¾ cup) granulated sugar, *see notes
- 1 teaspoon vanilla bean paste, or vanilla extract
- 200 g (⅘ cup) smooth Biscoff spread
- 12 Lotus Biscoff cookies, for topping
- Prepare: Preheat your oven to 175°C (350°F). Line a 7x9" rectangular pan or an 8" square pan with some parchment paper, and create a parchment sling to make it easy to lift out the brownies once ready.Sift the flour, baking powder, and salt into a bowl and set aside.
- Make the cookie crust: Add the cookies to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the brownie batter.
- Melt the chocolate: Add the dark chocolate and vegan butter to a heat-resistant bowl. Place the bowl on top of a saucepan that is about ¼ ways filled with simmering water (bain-marie). Allow it to melt slowly. While the chocolate melts, continue with the next steps.
- Make the brown sugar espresso cocoa syrup: To a medium bowl, add the brown sugar and hot espresso. Whisk for a minute until the sugar has dissolved into the hot liquid.Add the cocoa powder and whisk again until smooth. Set aside.
- Whisk the aquafaba: Add the aquafaba to a large clean bowl or stand mixer and whisk with an electric mixer on high speed for 5 minutes until soft peaks form.Slowly add the granulated sugar, a couple of tablespoons at a time, and whisk for 30 seconds each time to combine the sugar into the aquafaba. Continue until all of the sugar has been incorporated, then whisk in the vanilla.
- Combine the wet ingredients: Once the chocolate and butter have melted completely, stir them until smooth. Add them to the bowl with the brown sugar cocoa and espresso mixture and whisk to combine.
- Mix the batter: Pour the wet ingredients into the bowl with the whipped aquafaba and carefully fold them through using a spatula.Add the dry ingredients to the bowl and carefully whisk until combined, and there are no visible pockets of flour.
- Assemble: Pour half of the batter into the prepared brownie pan and smooth out the surface using a spatula. Top with 12 dollops of biscoff spread. Add the remaining brownie batter and gently smooth it out with a spatula. Arrange the remaining biscoff cookies on top of the batter.
- Bake: Bake for 25-30 minutes. To check they're ready, insert a toothpick or skewer, it should come out with a little bit of batter and some moist crumbs.
- Serving: Allow the brownies to cool completely for 30 minutes to an hour before cutting them into servings. For best results chill them in the fridge for 1-2 hours before slicing them with a sharp knife.
- Storage: For a nice fudgy brownie consistency, store them in an airtight container on the counter for 3-4 days. When refrigerated, they will become quite solid. But they will stay fresh for longer! They keep in a sealed container in the fridge for over a week.
- Vegan butter: Make sure you use vegan block butter NOT spreadable butter from a tub. I use Violife Block or Flora Plant Butter.
- Aquafaba: The liquid part from tinned chickpeas (chickpea brine).
- Dutch-processed cocoa: This is alkalized cocoa powder, check the package for acidity regulators such as potassium carbonates if you're unsure of your brand.
- Some sugar in the US is not vegan, if in doubt use organic sugar.
© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. instead, include a link to this post for the recipe.