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vegan Biscoff Brownies in a skillet

Molten Biscoff Brownie Skillet (No eggs, Dairy free, Vegan!)

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  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 16 1x
  • Category: Brownies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This gooey and fudgy Biscoff brownie skillet is the ultimate cookie lover and brownie lover’s dream in one! With a super molten center filled with cookie butter and crushed Biscoff Cookies, and the perfect crinkly top, this brownie skillet is super easy and naturally eggless, dairy free, and vegan!

Ingredients

Scale
  • 1 1/8 cup (134 g) all-purpose flour or gluten free 1:1 baking flour
  • 1/4 cup (25 g) grams cocoa powder
  • 1/3 tsp espresso powder* (highly recommended)
  • 1/3 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup (75 g) vegan butter or coconut oil, melted
  • 4  ounces vegan chocolate chips
  • 1/3 cup (82 mL) aquafaba
  • 3/4 cup (150 g) granulated sugar or coconut sugar
  • 1 1/3 tbsp ground flaxseed
  • 1 tsp vanilla extract
  • Additional 1/2 cup (80 grams) vegan chocolate chips
  • 1/2 cup Biscoff cookie butter spread, melted
  • 6–10 Biscoff Cookies

Instructions

  1. Prep: Preheat the oven to 350F. Generously grease a 10″ skillet. Measure out the ingredients.
  2. Melt the butter and chocolate: In a microwave safe bowl, heat the butter until hot and melted. Add in the chocolate, and stir until the chocolate is completely melted. Set aside.
  3. Make the brownie batter: In a large bowl, use a hand mixer to whisk together the aquafaba, sugar, flaxseed and vanilla extract. Pour in the chocolate mixture, and cream together until combined. Then sift in the flour, cocoa powder, espresso powder, baking powder, and sea salt. Mix together just until the dry ingredients are combined into the wet ingredients. Then fold in the additional chocolate chips using a silicone spatula.
  4. Assemble the Biscoff brownie skillet: Add half of the brownie batter to the skillet. Pour the melted Biscoff cookie butter on top, and spread to the edges. Add 2-3 crumbled Biscoff Cookies on top. Then top with the remaining brownie batter. Press broken pieces of Biscoff cookie into the top to finish.
  5. Bake: Bake the brownie skillet for 40-45 minutes, or until a toothpick comes out clean. Remove from the oven.
  6. Serve: Serve warm with a scoop of vegan vanilla ice cream or vegan whipped cream! Enjoy!

Notes

Gluten free: You can make this a gluten free Biscoff brownie skillet by swapping in gluten free 1:1 flour (I recommend King Arthur Measure for Measure) and using this gluten free vegan Biscoff cookie recipe (swapping out the honey for maple syrup) and this gluten free cookie butter recipe.

Find it online: https://thebananadiaries.com/vegan-biscoff-brownie-skillet/