Eggless Biscoff Brownies

If you love chocolate and spiced cookie butter together, these eggless biscoff brownies are going to be right up your alley.

They have a deep cocoa flavor with warm cookie butter swirled right through the batter, plus crunchy biscuit pieces on top.

A lot of people avoid eggs because of allergies, dietary choices, or simply running out of them in the fridge.

This eggless recipe uses sour cream instead, which keeps the squares rich, soft, and perfectly fudgy in the center.

It is a simple treat to make from scratch, and anyone who cannot eat eggs can still enjoy every single bite.

Why You’ll Love It

Incredible Fudgy Texture – Sour cream keeps these brownies ultra rich and fudgy in the center without needing any eggs at all.

Irresistible Flavor Pairing – Deep chocolate combined with warm spiced Biscoff cookie butter creates the ultimate sweet and cozy flavor match.

Double Biscoff Goodness – You get smooth cookie butter swirled inside plus crunchy biscuit pieces pressed right on top.

Bakery Style Look – The pretty melted swirls and cookie halves make this dessert look like it came from a fancy bakery.

Ingredient List

For the Brownies

• 1/2 cup Unsalted Butter
• 4 oz Semisweet Chocolate, Chopped
• 3/4 cup Granulated Sugar
• 1/4 cup Packed Brown Sugar
• 1/2 cup Sour Cream
• 1 tsp Vanilla Extract
• 3/4 cup All Purpose Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt

For the Biscoff Topping

• 1/2 cup Biscoff Cookie Butter
• 10 Biscoff Cookies

Directions

Step 1

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.

Step 2

Place the butter and chopped chocolate in a large microwave-safe bowl and heat in 30 second bursts, stirring between each, until completely melted and smooth. Whisk in the granulated sugar and brown sugar, then let the mixture cool for 5 minutes.

Step 3

Whisk in the sour cream and vanilla until the mixture turns thick, smooth and glossy.

Step 4

In a separate bowl, whisk the flour, cocoa powder, baking soda and salt. Fold the dry ingredients into the chocolate mixture just until combined, then spread the batter evenly into the prepared pan.

Step 5

Microwave 1/3 cup of the cookie butter for 15 to 20 seconds until runny. Drop spoonfuls over the batter and swirl with a toothpick.

Crush 6 of the Biscoff cookies into coarse crumbs and scatter them over the top, pressing lightly so they stick.

Step 6

Bake for 26 to 30 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs. Let cool completely in the pan, about 2 hours.

Step 7

Warm the remaining cookie butter for 10 to 15 seconds and drizzle it over the cooled brownies. Break the remaining 4 cookies in half, press them on top, let the drizzle set for 15 minutes, then cut into 16 squares.

Tips

Use Room Temperature Sour Cream

Take your sour cream out of the fridge about 30 minutes before you start baking.

If the sour cream is too cold, it can cause the melted butter and chocolate to stiffen up and turn lumpy.

Using it at room temperature helps this eggless batter blend together into a silky, glossy base.

Keep the Cookie Pieces Coarse

When you crush the cookies for the top layer, break them into rough, pea-sized chunks instead of a fine powder.

Fine crumbs tend to sink into the batter and turn soft during baking.

Larger chunks stay nice and crunchy, which gives you a great texture contrast with the fudgy center.

Avoid Over-Swirling the Cookie Butter

After you spoon the warm cookie butter over the batter, only make four or five gentle passes with your toothpick.

If you drag the toothpick around too much, the spread will blend straight into the chocolate.

Leaving thick streaks on top gives you rich ribbons of spiced cookie butter in every single bite.

Try These Next

• Eggless Biscoff Cookie Butter Pancakes
• Eggless Brown Butter Blondies
• Eggless Fudgy & Rich Chocolate Brownies
• Eggless Molten Chocolate Lava Cakes
• Eggless No Churn Vanilla Ice Cream

Questions You Might Have

What can I substitute for the sour cream in this eggless recipe?

Plain Greek yogurt is the best swap and works as a direct one-to-one replacement for the sour cream.

Make sure to use full-fat Greek yogurt so your brownies keep their rich, fudgy texture without drying out.