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A tray of Biscoff brownies. You can see a side shot of the Biscoff spread swirled between the brownies.

Chocolate Biscoff Brownies without Eggs

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5 from 1 review

  • Total Time: 40 minutes
  • Yield: 9 1x

Description

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.

Ingredients

Units Scale

Optional

  • store-bought Biscoff cookies (about 8-12 cookies)
  • 12 teaspoons Biscoff spread
  • 4 oz butter (melted)
  • 1 cup sugar, (200g)
  • 1/3 cup milk,
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour, (130g)
  • 3/4 cup cocoa powder
  • 3/4 tsp baking powder
  • 1/4 - 1/2 cup chocolate chips

Instructions

  1. 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.
  2. Whisk Together: Whisk together the melted butter and sugar in a large bowl. Then, whisk in the milk and vanilla.
  3. Mix the Dry Ingredients: In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking powder, and salt.
  4. Combine: Mix the dry ingredients into the bowl with the butter and sugar mixture until well combined.
  5. Chocolate Chip Time: Fold in the chocolate chips. Spread half of the batter evenly into the baking pan.
  6. Swirl Sensation: 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. Pour the remaining batter and smooth to form an even layer. Repeat by galloping a further 6 or more teaspoons onto the top layer of the brownie batter.
  7. If you like, you can line the top of the batter with Biscoff Cookies, pushing them down softly.
  8. Bake to Perfection: Bake for 25-30 minutes, or until the edges look hardened and have pulled away from the edges of the pan and the top looks set. Be careful not to overbake. Because these are fudgy in texture, the toothpick test should still have a few crumbs on the end. If it comes out clean then you have overbaked your brownies. Brownies will continue to set once they are removed from the oven.
  9. Cool and Indulge: Let cool for about 30 minutes in the pan. Set on a wire rack to finish cooling completely before cutting. Run a knife under warm water and cut the browns. Repeat the process until all the brownies are cut.

Notes

DON'T OVERBAKE: Underbaked brownies are better than overbaked. You want your brownies to be gooey and not rock hard in the center.

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

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Baking, Dessert

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Find it online: https://deliciouslynikki.com/413/chocolate-biscoff-brownies-without-eggs/