These Biscoff Cookie Butter Brownies (no eggs) are fudgy, decadent, and Biscoff-packed! This fun twist on traditional brownies is easy to make, delicious, and sure to steal the show.
These Biscoff Brownies (no eggs) are fudgy, decadent, and Biscoff-packed, and they’re guaranteed to disappear in a flash! They’re not just brownies; they’re a celebration of all things sweet, chocolatey, and downright irresistible.
These Eggless Biscoff Brownies are the epitome of easy-peasy baking joy—because deliciousness shouldn’t be complicated! Plus, the combination of fudgy, chewy texture and irresistible Biscoff flavor is a crowd-pleaser!
The LOTUS Biscuit Spread brings a unique flavor that’s like spreadable graham crackers with a hint of brown sugar – pure bliss in a jar. It’s the secret ingredient that turns these brownies into a taste sensation!
What To Love About This Recipe
- Easy to Make: These Biscoff Brownies are a breeze to make—just follow the steps, and voila, you’ve got a pan of chocolatey perfection.
- Taste: These brownies take chocolate to a whole new level with the addition of LOTUS Biscuit Spread. It’s like a dance party in your mouth, where every bite is a celebration of deep, luscious chocolate and the unmistakable charm of Biscoff.
- Texture: Say goodbye to dry, crumbly disappointments. These brownies redefine the texture game. They’re not just fudgy; they’re the kind of chewy, moist delight that makes you close your eyes and savor every heavenly bite.
- A Fun Twist: Who said brownies have to be ordinary? These Biscoff-infused wonders bring a playful twist to the classic brownie, elevating them to a level of sophistication that’s sure to impress.
- Great Alternately If You Are Allergic to Peanut Butter: As a food allergy mom, it’s always a joyous moment when you find a treat that satisfies your little one’s sweet tooth and brings a sense of safety and comfort. Peanut butter brownies might be off the table due to my daughter’s peanut allergy, but fear not! Biscoff is not just a tasty delight; it’s a creamy, vegan, and peanut-free spread. So, if peanut butter is a no-go for you, fear not – Biscoff is here to save the day.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: Provides structure to the brownies without making them too dense. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Cornstarch: Helps to tenderize the brownies and contributes to their fudgy texture.
- Baking powder: Acts as a leavening agent to lift the brownies slightly. Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Balances the sweetness and enhances the chocolate flavor. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: Adds moisture to the brownie batter. You can use any milk you prefer, including dairy-free options like soy or oat milk.
- Vinegar: Combine it with the milk to create a DIY buttermilk substitute, which helps tenderize the brownies. You can use apple cider vinegar or white vinegar.
- Butter: Provides richness and flavor to the brownies. You can use either salted or unsalted butter, depending on your preference. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Brown sugar: Adds moisture and a hint of caramel flavor to the brownies. I use and recommend light brown sugar.
- White granulated sugar: Sweetens the brownies and contributes to their tender texture.
- Unsweetened cocoa powder: This ingredient infuses the brownies with a deep chocolate flavor. I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking soda, allowing your baked goods to rise; this is especially important in egg-free baking.
- Pure vanilla extract: It enhances the overall flavor of the brownies. For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Instant espresso powder: It is optional but highly recommended for intensifying the chocolate flavor. It adds a subtle depth without making the brownies taste like coffee.
- Biscoff spread: The start of the show! Biscoff, also known as Speculoos in some parts of the world, is a heavenly spread made from ground-up Speculoos cookies. These cookies are a European delicacy known for their irresistible blend of warm spices like cinnamon, nutmeg, and cloves, which give them their distinctively cozy flavor. Available in most grocery stores, Biscoff is a spreadable delight with the essence of graham crackers and a hint of brown sugar. You can use creamy or chunky.
- Biscoff cookies: Biscoff cookies, also known as Speculoos cookies in some regions, are made with a blend of warm spices like cinnamon, nutmeg, and cloves, which give them their distinctive flavor. They have a slightly caramelized taste, with hints of sweetness and a satisfying crunch that makes them oh-so-addictive. They’re available in most grocery stores or online.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Preheat the Oven and Prepare the Baking Pan
Preheat the oven to 325º F (165º C). Line an 8×8-inch baking pan with parchment paper.
Step 2 – Make the Brownie Batter
- First, mix all the dry ingredients together and set them aside. Next, in a bowl or a liquid measuring cup, mix the milk and vinegar and let it sit for about 5 to 8 minutes until it gets thicker and kind of curdled.
- While that’s resting, melt the butter. You can do this quickly in the microwave or on the stove in a saucepan. Once melted, add the sugars and stir until everything is mixed well and looks shiny.
- Now, pour the milk mixture and whisk it all together until it’s nicely combined. Check to make sure all the sugar is dissolved. If not, microwave the mixture for 2 minutes until it feels smooth and has no sugar grains. If you still feel some grains, pop it back in for 1 more minute, then whisk it for another 1 to 2 minutes. Keep doing this until all the sugar grains are gone.
- After that, add the cocoa powder and mix it in well. Keep stirring for about 2 minutes. Then, add the vanilla and instant espresso powder if you’re using it, and mix again.
- Finally, add the flour mixture and stir until it’s mostly combined. Easy, right?
Step 3 – Pour Batter Into The Pan
Layer about half of the brownie batter mixture into the bottom of your prepared pan. Add generous dollops of the Biscoff spread all over. Using an offset spatula or a spoon, carefully cover the Biscoff spread chunks with the remaining brownie batter, making sure not to press them down too much.
Step 4 – Make the Swirls on Top
Warm slightly ¼ cup (about 80 g) of Biscoff spread in 10-second increments in the microwave. Spoon little cookie butter blobs over the brownie batter layer – it is okay if they are not perfect. Using a toothpick, the end of a knife, or a cake tester, drag it through the batter to give a swirled pattern. Add chopped Biscoff cookies on top, if desired.
Step 5 – Bake
Bake for 45 – 50 minutes or until the brownies are set and the tops or cracked and shiny. You’ll notice the center does not wiggle when the pan is moved. It’s better to underbake these brownies a bit rather than overbake. Unfortunately, the toothpick test doesn’t work well for these brownies because the chocolate chips get melty!
Step 6 – Cool and Cut
Set the pan on a wire rack until completely cooled. When completely cooked, run a thin knife around the pan’s edge to ensure the block of brownies is loose, then lift from the pan using the parchment paper sling. Slice the brownies into 9 or 12 squares.
Recipe Tips
- I suggest using a kitchen scale to measure the ingredients—it’s a game-changer! Metric measurements give the most precise and easy-to-repeat results.
- Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Use high-quality chocolate chips. I like to use Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate or Callebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5%.
- Make sure your sugar is fully dissolved to achieve that perfect crackly top on your brownies! Here’s a simple trick: rub a bit of the mixture between your fingers after adding the milk and heating it in the microwave. You’re good to go if it feels smooth without any sugar grains! But if you still feel some grains, pop it back in the microwave for another minute, then give it a good whisk for 1 to 2 minutes. Keep repeating until you don’t feel any sugar grains at all. Easy peasy!
- Biscoff Swirls: Warm up the Biscoff spread before adding the drop dollops on top of the batter to make the swirls; just a quick zap in the microwave will do the trick. You want it to be warm enough to loosen up a bit but not too hot to become runny. A little warmth goes a long way in creating swirls that are as beautiful as they are delicious.
- Add extra Biscoff cokies! If you’re a die-hard Biscoff fan, add crushed cookies to the batter for even more cookie goodness.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked goods have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times should always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like almond, soy, or oat milk. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
Storing and Freezing Instructions
Store: Cover and store leftover brownies at room temperature for up to 7 days.
Freeze: Brownies freeze well for up to 3 months. Wrap cooled brownies in plastic wrap, then in foil, and then place them in an airtight freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Frequently Asked Questions
Biscoff, also known as Speculoos in some parts of the world, is a heavenly spread made from ground-up Speculoos cookies. These cookies are a European delicacy known for their irresistible blend of warm spices like cinnamon, nutmeg, and cloves, which give them their distinctively cozy flavor. Available in most grocery stores, Biscoff is a spreadable delight with the essence of graham crackers and a hint of brown sugar.
Biscoff spread and cookie butter are indeed similar, but they’re not exactly the same. Biscoff spread is specifically made from ground-up Biscoff cookies, also known as Speculoos cookies in some regions. On the other hand, cookie butter is a more generic term for spreads made from various types of cookies, such as chocolate chip, gingerbread, or even Oreos, resulting in a wide range of flavors and textures. So, in essence, Biscoff spread is a type of cookie butter, but not all cookie butters are Biscoff spread.
The best way to cut brownies is to let the brownies cool off completely and use a plastic knife. Alternatively, you can also use a hot knife or regular knife covered in cooking spray to cut.
For baking sweets, metal is better! Metal pans distribute the heat more efficiently, resulting in evenly baked and brown sweets. Glass pans bake more quickly. If you need to substitute a glass pan for a metal one, you will need to decrease the oven temperature by about 20 – 25 degrees to ensure that your baked good does not overbake or burn.
In most of my egg-free recipes, I use unsweetened natural cocoa powder, which is more acidic and reacts with leavaners allowing your baked goods to rise. If you live in the US, the cocoa powder you most often see in the baking aisle, like Hershey’s or Ghirardelli, is natural. Flavors vary by brand, but you can always find me using either of these two.
Yes! Finely chopped nuts like pecans or walnuts can easily be added to this recipe. I recommend 1/2 to 3/4 cup of chopped nuts.
Absolutely! While the espresso powder enhances the chocolate flavor, it’s not essential to the recipe. Feel free to leave it out if you prefer.
Yes, you can easily double the ingredients to make a larger batch of brownies. Simply use a larger baking pan (16 x9 in) and adjust the baking time accordingly.
More Recipes You’ll Love!
Recipe Card 📖
Biscoff Cookie Butter Brownies (No Eggs)
These Biscoff CookieButter Brownies (no eggs) are fudgy, decadent, and Biscoff-packed! This fun twist on traditional brownies is easy to make, delicious, and sure to steal the show.
Instructions
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Preheat the oven to 325º F (165º C). Line an 8×8-inch baking pan with parchment paper. Lightly spray with baking spray.
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Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.
-
In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
-
Melt butter in the microwave. Alternately, you can do it over the stovetop in a medium saucepan.
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Stir in the sugars and mix until well combined, for about 2 – 3 minutes. The mixture must be homogeneous and glossy, not oily.
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Add milk mixture to the butter mixture; mix with a whisk to incorporate. Microwave the mixture for 2 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes. Undissolved sugar will prevent you from getting the crackly top on the brownies, so rub a little of the mixture between your first finger and thumb to test. If it feels smooth with no grains of sugar, it’s ready. If you can feel some grains, place the mixture in the microwave and heat for 1 more minute, and then mix with the whisk for 1 -2 minutes. Repeat until you don’t feel any grain of sugar at all.
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Add cocoa powder, and mix to incorporate; continue constantly stirring, for 2 more minutes. Add vanilla and instant espresso powder (if used), and mix to incorporate.
-
Add the flour mixture; stir until mostly combined. Then add the chocolate chips and stir until no flour remains.
-
Layer about half of the brownie batter mixture into the bottom of your prepared pan. Add generous dollops of the Biscoff spread all over. Using an offset spatula or a spoon, carefully cover the Biscoff spread chunks with the remaining brownie batter, making sure not to press them down too much.
-
Warm slightly ¼ cup (about 80 g) of Biscoff spread in 10-second increments in the microwave. Spoon little cookie butter blobs over the brownie batter layer – it is okay if they are not perfect. Using a toothpick, the end of a knife, or a cake tester, drag it through the batter to give a swirled pattern. Add chopped Biscoff cookies on top, if desired.
-
Bake for 40 – 50 minutes or until the brownies are set and the tops or cracked and shiny. You’ll notice the center does not wiggle when the pan is moved. If in doubt, it’s better to underbake these brownies rather than. Unfortunately, the toothpick test doesn’t work well for these brownies because the chocolate chips get melty! IMPORTANT: Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time.
-
When the brownies are ready, remove them from the oven and set the pan on a wire rack until completely cooled.
-
When completely cool, run a thin knife around the edge of the pan to make sure the block of brownies is loose, then lift from the pan using the parchment paper sling. Cut the brownies into 9 or 12 squares.
Store: Cover and store leftover brownies at room temperature for up to 7 days.
Freeze: Brownies freeze well for up to 3 months. Wrap cooled brownies in plastic wrap, then in foil, and then place them in an airtight freezer bag. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Double the Recipe: If you double the recipe, use a 9 x 13-inch rectangular pan.
Recipe Tips:
- I suggest using a kitchen scale to measure the ingredients—it’s a game-changer! Trust me, using metric measurements gives you the most precise and easy-to-repeat results.
- Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Use high-quality chocolate chips. I like to use Ghirardelli Chocolate Premium Baking Chips 60% Cacao Bittersweet Chocolate or Callebaut Belgian Dark Couverture Chocolate Semisweet Callets, 54.5%.
- Make sure your sugar is fully dissolved to achieve that perfect crackly top on your brownies! Here’s a simple trick: after adding the milk and heating it in the microwave, rub a bit of the mixture between your fingers. You’re good to go if it feels smooth without any sugar grains! But if you still feel some grains, pop it back in the microwave for another minute, then give it a good whisk for 1 to 2 minutes. Keep repeating until you don’t feel any sugar grains at all. Easy peasy!
- Biscoff Swirls: Warm up the Biscoff spread before adding the drop dollops of Biscoff spread on top of the batter to make the swirls; just a quick zap in the microwave will do the trick. You want it to be warm enough to loosen up a bit but not too hot to become runny. A little warmth goes a long way in creating swirls that are as beautiful as they are delicious.
- Add extra Biscoff cokies!If you’re a die-hard Biscoff fan, add extra crushed cookies to the batter for even more cookie goodness.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked goods have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times should always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Allergy Swaps:
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like almond, soy, or oat milk. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions and step-by-step photos.
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Calories: 433kcalCarbohydrates: 55gProtein: 4gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 243mgPotassium: 117mgFiber: 2gSugar: 36gVitamin A: 376IUCalcium: 41mgIron: 1mg
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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