Vegan Biscoff Brownies

Ingredients

• 0.5 cup Vegan butter (Melted)
• 1 cup Light brown sugar (Packed)
• 0.5 cup Granulated sugar
• 0.5 cup Unsweetened plant-based milk (Use soy, oat, or another neutral plant milk)
• 1 tsp Vanilla extract
• 1 cup Plain all-purpose flour (Sifted)
• 0.75 cup Unsweetened cocoa powder (Sifted)
• 1 tsp Baking powder
• 0.25 tsp Fine salt
• 0.5 cup Vegan dark chocolate (Chopped)
• 12 Biscoff cookies (About 120 g, roughly chopped, plus extra for topping if desired)
• 0.75 cup Biscoff spread (Divided between the brownie layer and topping)
• 1 cup Vegan mascarpone (Chilled)
• 0.5 cup Icing sugar (Sifted)
• 0.5 cup Vegan whipping cream (Cold)
• 2 tbsp Biscoff cookie crumbs (For decorating)

Steps

1. 1

   Preheat the oven to 350°F (180°C). Line an 8-inch (20-cm) square baking pan with parchment paper, leaving enough overhang to lift out the brownies.

2. 2

   Melt the vegan butter and chopped dark chocolate together in a heatproof bowl over a saucepan of gently simmering water, or in short microwave bursts. Stir until smooth, then set aside briefly to cool.

3. 3

   Whisk the brown sugar, granulated sugar, plant-based milk, and vanilla extract into the melted chocolate mixture until glossy and evenly combined.

4. 4

   Add the flour, cocoa powder, baking powder, and salt. Fold with a spatula just until no dry streaks remain; do not overmix, or the brownies may become cakey.

5. 5

   Fold the chopped Biscoff cookies into the batter, reserving a few pieces for the top if desired.

6. 6

   Transfer the batter to the prepared pan and spread it into an even layer. Bake for 28 to 32 minutes, until the edges are set and the center still looks slightly soft. A skewer should emerge with moist crumbs rather than wet batter.

7. 7

   Cool the brownies completely in the pan. For the cleanest layers, chill them for at least 30 minutes before decorating.

8. 8

   Warm about 1/2 cup (125 g) of the Biscoff spread gently until it is fluid but not hot. Spread it evenly over the cooled brownies, then chill until the layer firms up.

9. 9

   Make the topping by beating the vegan mascarpone, icing sugar, cold vegan whipping cream, and the remaining Biscoff spread until thick, smooth, and spreadable. Stop mixing as soon as the topping holds soft peaks.

10. 10

    Spread or pipe the Biscoff mascarpone cream over the chilled Biscoff layer. Finish with Biscoff cookie crumbs and additional cookie pieces or a drizzle of spread, if desired.

11. 11

    Chill for at least 30 minutes, then lift the brownies from the pan and cut into 16 squares with a sharp knife. Wipe the knife between cuts for neat layers.

Notes

The source description provides the dish concept and links to an external recipe page, but does not include the quantities or method. Measurements and method here are reconstructed estimates. Store covered in the refrigerator because of the mascarpone topping; bring to room temperature briefly before serving. Use certified vegan Biscoff-style cookies and spread if strict vegan compliance is required.

Nutrition per serving

• dessert
• brownies
• vegan
• egg-free
• dairy-free
• baked
• chocolate
• Biscoff