Name: Chocolate Biscoff Brownies without Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 9
Ingredients: store-bought Biscoff cookies (about 8-12 cookies); 12 teaspoons Biscoff spread; 4 oz butter (melted); 1 cup sugar, (200g); ⅓ cup milk,; 1 tsp vanilla extract; 1 cup all-purpose flour, (130g); ¾ cup cocoa powder; ¾ tsp baking powder; 1/4 - 1/2 cup chocolate chips

Jump to Recipe·Print Recipe· 5 from 1 review

The ultimate Fudgy Chocolate Biscoff Brownies without eggs. It's a delicious twist on classic brownies. The star ingredient—Biscoff cookie butter. The velvety cookie butter is swirled into the batter, creating pockets of caramelized goodness, while chunks of Biscoff cookies add crunch. These brownies can be made vegan, gluten-free, and dairy-free.

A tray of Chocolate Biscoff Brownies without eggs. You can see a side shot of the Biscoff spread swirled between the brownies.

Take a look at those layers 👆🏼😍 🍫

What are Biscoff Brownies?

What elevates these fudgy chocolate brownies to a whole new level is the inclusion of Lotus Biscoff cookie butter.

Biscoff spread adds a velvety smoothness and brings its unique spiced caramel flavor.

Creating a chocolaty, warm spice flavor combination. Serve these brownies for dessert, afternoon tea, or a treat.

You might like my 4 Ingredient Biscoff Butter Cookies (without eggs) or, Yogurt Cake or a Thick and Creamy Biscoff Milkshake.

A stack of Chocolate Biscoff Brownies without eggs. There is a jar of cookie spread in the background.

❤️ Here's why you will love this recipe

Two-Bowl Magic: We only use two bowls. This not only makes the preparation process easy but also minimizes cleanup. Less mess, more enjoyment! 🤎

Flavors: Our Biscoff Brownies blend the fudgy chocolate with the spiced caramel goodness of Biscoff cookie butter.

Egg-Free: The absence of eggs doesn't compromise on taste or texture.

The Result: Rich, fudgy, indulgent, chocolatey, heavenly. 🤎

Ingredients and substitutions

MELTED BUTTER: Use plant-based butter for dairy-free / vegan options like Earth Balance or Stork.

GRANULATED SUGAR: Brown or white granulated sugar.

MILK: Swap this for dairy-free milk, such as almond, soy, or oat milk, if you are vegan.

UNSWEETENED COCOA POWDER: Use good quality, natural cocoa powder. Do not use Dutch Process.

VANILLA EXTRACT: This adds a little more flavor.

BAKING POWDER: Not baking soda.

SALT: Contributes to the flavor.

CHOCOLATE CHIPS: I use semi-sweet chocolate chips. Choose a vegan/dairy-free brand if you need to.

BISCOFF SPREAD: Smooth or crunchy. You can swap this for any Spekaloos cookie butter spread.

BISCOFF STORE-BOUGHT COOKIES: Optional. These are used to decorate the top of the brownies.

The ingredient list for Biscoff Brownies.

How to make chocolate brownies with Biscoff spread

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.

Preheat and Prep: Preheat the oven to 350°F (180 C)
Line an 8x8 baking pan with parchment paper. Rub some softened butter on top of the parchment paper.

Step one: Whisk together the hot melted butter and sugar in a large bowl. — 1. **Whisk together the melted butter and sugar.**

Step two: Then, whisk in the milk and vanilla. — **2. Add the milk and vanilla.**

Mix the Dry Ingredients: In a separate bowl — **3. Mix the dry ingredients.**

Combine: Mix the dry ingredients into the bowl with the butter and sugar mixture until well combined. — **4. Mix dry and wet ingredients and fold in the chocolate chips.**

Pour half the batter into the pan. Using a teaspoon spoon, about 6 dallops of Biscoff spread onto the batter. Using a toothpick or knife, gently swirl the Biscoff to spread it. — **5. Spread half of the batter evenly into the baking pan. Dollap Biscoff spread on top.**

Swirled Bisoff spread on top of the mixture. — **6. Swirl the cookie butter spread with a toothpick or fork.**

Add another layer of brownie batter. — **7. Add another layer of brownie batter and repeat with more Biscoff spread.**

Add Biscoff biscuits onto the top of the batter. — **8. Add Biscoff biscuits onto the top of the batter (optional)**.

Bake to Perfection: Bake for 25-30 minutes, or until the edges look hardened/have pulled away from the edges of the pan and the top looks set (no longer looks like raw batter.) Be careful not to overbake. Because these are fudgy in texture, a fork/knife may not come out clean when done. Once the brownies have cooled to room temperature, they will set up.

Cool and Indulge: Let cool for about 30 minutes in the pan. Then, grab the parchment paper handles and pull the brownies out. Set on a wire rack to finish cooling completely before cutting.

Run a clean knife under hot water between each slice for clean-cut brownies.

Tips and tricks

Prepping The Baking Pan: Use two sheets of parchment paper (forming a cross). This gives you handles to pull the brownies out of the tin easily.

Precise Baking Time: Keep a close eye on your brownies while baking. Overbaking can lead to a dry texture. Aim for a slightly underdone center, as the brownies will continue to set as they cool.

Proper Cooling: Allow the brownies to cool completely in the pan before cutting. This helps them set and ensures a clean cut.

Serve with Love: Presentation matters! Dust the brownies with a sprinkle of cocoa powder for that extra touch. Serve with Cream or Ice Cream. 🤎

A batch of cooked chocolate brownies without eggs, which have been sliced into squares.

❓ FAQS

HOW TO CUT BROWNIES:

Make sure the brownies have cooled down.
Always use a cutting board. Never cut them in the pan.
To keep the edges neat, clean the blade under warm water (leaving the blade slightly wet) after each cut.

HOW DO I KNOW WHEN MY BROWNIES ARE DONE:

Using the toothpick test, the toothpick should come out with a few crumbs. If it comes out clean, then you have overbaked your brownies.

The toothpick test for testing if brownies are cooked. From the left is a toothpick showing wet batter. It is undercooked. The middle is wet with crumb, the brownies is cooked. The far right is a clean toothpick, the brownie is overcooked. — **The toothpick test.**

DO YOU BAKE BROWNIES IN THE OVEN WITH A FAN OR JUST STANDARD?

I always use a fan oven.

CAN I USE A CRUNCHY COOKIE SPREAD, OR DOES IT HAVE TO BE SMOOTH?

Use your favorite, smooth or crunchy. 😊

IF I DOUBLE THE RECIPE, WHAT SIZE TIN SHOULD I USE, AND HOW LONG SHOULD I BAKE THEM FOR?

You will need two 8″ square baking pans. Double the mixture and then split equally between the two tins. Bake each pan for 25-30 minutes, or until the edges look hardened/have pulled away from the edges of the pan and the top looks set.

CAN I MAKE THESE WITHOUT COOKIE SPREAD?

Absolutely. Just leave it out and follow the rest of the recipe. 😊

MAKE-AHEAD, STORAGE AND REHEATING

MAKE-AHEAD: You can easily make these ahead. It is best not to cut the brownies once baked. Cover the uncut brownies in a double layer of plastic wrap or foil, ensuring they stay fresh. They will keep for up to 4 days.

STORAGE: Store in an airtight container at room temperature for up to five days.

IN THE FRIDGE: if you store them in the fridge, they will get hard, so reheating them in the microwave before eating them will result in a gooey, warm brownie.

FREEZING: These brownies can be frozen in a container or wrapped in a double layer of food wrap and a layer of foil. They can be frozen for about three months. Defrost for 2-3 hours at room temperature. This is an excellent option if you double the recipe.

Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚