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biscoff brownies

Vegan Biscoff Brownies

Kate Ford | The Veg Space
These fudgy vegan Biscoff Brownies are decadent and delicious, topped with swirls of Biscoff spread and crunchy Biscoff biscuits.
5 from 12 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Baking
Cuisine British
Servings 12 brownies
Calories 470 kcal

Ingredients
 
 

Dry Ingredients:

  • 235 g plain flour
  • 55 g cocoa powder
  • 220 g caster sugar
  • 90 g light brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients:

  • 135 ml soya milk unsweetened
  • 180 ml rapeseed oil or other flavourless oil
  • 1 ½ teaspoon vanilla extract

Toppings:

  • 100 g dark chocolate chips check they are vegan
  • 50 g Biscoff spread
  • 10-12 Biscoff biscuits

Instructions
 

  • Preheat the oven to 170°C (fan) / 350°F / Gas Mark 4. Line a baking tin with baking parchment or greaseproof paper - mine was 18cm x 24cm but anything roughly the same size will be fine.
  • In a large bowl, combine all the dry ingredients - sifting the flour and cocoa.
  • Mix together the wet ingredients then add them into the bowl with the dry ingredients. Mix together until fully combined, thick and glossy.
  • Add the chocolate chips to the brownie mix and stir well.
  • In a small bowl or mug, heat the Biscoff spread in the microwave for 20 seconds until just melted. Drizzle it over the brownie mix.
  • Break the biscuits into chunks (or leave them whole if you prefer) and press them down into the brownie mix.
  • Bake the brownies for 35-40 minutes until just set in the centre, but still soft. Remove from the oven and leave to cool in the tin.
  • When fully cooled, remove from the tin. At this point you can chill the brownies to make slicing easier, (but bring them back to room temperature to serve). Slice into small-ish squares and enjoy!

Video

Notes

Chill the brownies before slicing to get nice neat and clean lines, but if you have time, let them get back to room temperature before serving.
Use a bread knife or other serrated knife to slice neatly through the biscuit layer and the fudginess underneath!
Adjust the baking time to suit your brownie preference - 5 minutes less in the oven makes a very moist, fudgy brownie. 5 minutes more gives more of a cake-y texture.

Nutrition

Serving: 1brownieCalories: 470kcalCarbohydrates: 56gProtein: 5gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 1mgSodium: 164mgPotassium: 178mgFiber: 3gSugar: 32gVitamin A: 52IUVitamin C: 1mgCalcium: 67mgIron: 2mg
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