Biscoff Cookie Butter Brownies No Eggs

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!

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.

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.

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!

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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.