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Vegan Biscoff Brownies

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 slices


  • 1 egg replacer (I use Organ No Egg)
  • 110 g melted vegan buttery spread
  • 150 g caster sugar
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 1 tsp vanilla extract
  • 70 g cocoa powder
  • 110 g plain flour
  • 80 g melted, good quality dark chocolate
  • 2 tbsp Biscoff spread


  • Preheat the oven to 170°C. Grease a 6-inch loaf tin and line with baking paper and set aside.
  • Make the egg replacer according to the packaging instructions and set aside.
  • In a separate bowl, mix the caster sugar, melted vegan spread, vanilla extract, cocoa powder, salt and baking powder, then stir in the egg substitute.
  • Once combined, fold in the flour, then add in melted dark chocolate and mix until combined.
  • Transfer the mixture into the tin.
  • Place the Biscoff spread onto a small microwave-safe dish and microwave for 10-20 seconds or until runny. Pour the Biscoff spread over the batter and drag a knife through the mixture a few times to marble the mixture. Level the top with a spatula and bake for around 15-20 minutes.
  • Cool completely before cutting into squares. These brownies taste delicious on the day they're made and even better the following day!