It’s hard to put in to words just how good these no bake chocolate Biscoff brownies are. The classic caramelised Biscoff flavour is paired with rich chocolate to create a dense fudgy brownie, topped with a sweet chocolate ganache that’s packed with extra biscoff chunks. This is the only brownie recipe that you could possibly need.
My no bake brownies are addictive at the best of times, but adding in a generous amount of Biscoff spread along with crushed Biscoff chunks makes them even more heavenly. Packed with a rich chocolate flavour and gooey texture, they are so heavenly.
These brownies are ridiculously addictive and taste so indulgent – it’s hard to believe that they’re completely plant based and only require 8 ingredients
- Cacao powder
- Coconut oil
- Maple syrup
- Peanut butter
- Biscoff biscuits
- Biscoff spread
Biscoff spread is insanely moreish – I know I’m not the only one whose guilty of eating it straight from the jar with a spoon! Whilst it’s delicious slathered on toast, it also features in my favourite ever Biscoff granola recipe and makes the best addition to these brownies. They’re
- So irresistible!
Much like my Oreo fudge brownies, these Biscoff brownies makes the best breakfast bowl topping too! Try chopping one of these up and stirring them in to a bowl of creamy chocolate nice cream, instead of my chocolate fudge brownie balls.
The distinct caramelised Biscoff flavour of these brownies pairs perfectly with a frothy coffee for an afternoon snack, or they make the perfect after dinner treat too. But between me and my mum the batch definitely didn’t last long at all!
I love seeing you recreate my recipes so if you make these, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
for the biscoff fudge brownie
- 150g almonds
- 50g Lotus Biscoff biscuits
- 250g medjool dates
- 3 tbsps cacao powder
- 3 tbsps smooth peanut butter
- 2 tbsps Lotus Biscoff spread
- 50g Lotus Biscoff biscuits, broken in to chunks
for the biscoff chocolate ganache
- 6 tbsps coconut oil
- 6 tbsps cacao powder
- 4 tbsps maple syrup
- 5 tbsps peanut butter
- 2 tbsps Lotus Biscoff spread
- 50g Lotus Biscoff biscuits, broken in to small chunks
- Line a square baking tin with grease proof paper – this will make it easier to pull the brownie slab out at the end.
- To make the base, add the nuts and 50g of the Lotus Biscoff biscuits to a blender and blitz until broken down.
- Add the dates, cacao powder, Biscoff spread and peanut butter to the blender and blend until the mix comes together.
- Transfer the brownie mix to a large mixing bowl and fold in the remaining 50g of broken up Biscoff biscuits.
- Transfer the brownie mix to the lined baking tin and press down in to an even layer – I find that it’s easiest to use the back of a spoon to do this. Place in the freezer to set whilst you make the ganache topping.
- To make the ganache, add the coconut oil to a small pan and set over a low heat until fully melted.
- Once melted, stir in the cacao powder, peanut butter, biscoff spread and maple syrup until smooth. Stir in the broken up Biscoff biscuits.
- Remove the brownie from the freezer and pour over the ganache. Return to the freezer to set for 2 hours.
- Once set, remove from the freezer and leave to thaw slightly before cutting in to 12 equal slices. Enjoy!
If you liked this recipe then why not try my Strawberry Bounty Bars or No Bake Chocolate, Raspberry & Peanut Butter Sandwich Cookies.