Description
Indulge in a Molten Biscoff Brownie Skillet, blending gooey chocolate with spiced Biscoff cookie butter for a delightful dessert experience.
Ingredients
Scale
- 1 cup all-purpose flour (or gluten-free 1:1 baking flour)
- 1 cup cocoa powder (high-quality for richer flavor)
- 1 tsp espresso powder (enhances chocolate flavor)
- 1 tsp baking powder (helps brownies rise)
- 1/2 tsp sea salt (balances sweetness)
- 1/2 cup vegan butter or coconut oil (melted)
- 1 cup vegan chocolate chips (plus additional for folding)
- 1/2 cup aquafaba (egg substitute)
- 1 cup granulated sugar or coconut sugar
- 1/4 cup ground flaxseed (egg alternative)
- 1 tsp vanilla extract
- 1 cup Biscoff cookie butter spread (the star ingredient)
- 8 Biscoff Cookies (crumbled on top)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 10″ skillet.
- Melt the vegan butter or coconut oil in a microwave-safe bowl; stir in vegan chocolate chips until smooth, then let cool.
- In a large bowl, combine aquafaba, sugar, ground flaxseed, and vanilla extract with a hand mixer until frothy. Mix in the melted chocolate mixture until creamy.
- Sift in the flour, cocoa powder, espresso powder, baking powder, and sea salt, mixing until just combined.
- Fold in the additional chocolate chips.
- Pour half the batter into the skillet. Drizzle Biscoff cookie butter on top and add crumbled cookies, then layer with the remaining batter.
- Bake for 40-45 minutes, until a toothpick comes out clean.
- Serve warm with vegan ice cream or whipped cream.
Notes
- For a gluten-free option, use gluten-free 1:1 baking flour.
- Adjust baking time based on your oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 24 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg