After spending an entire week celebrating my birthday I decided I needed a healthy cleanse... only joking. Here is my recipe for the best ever brownies you'll have ever tasted! Trust me, I've eaten a lot of brownies.
This really is the only vegan brownie recipe you'll ever need. I've made them so many times and adjusted the recipe to make the perfect brownie. Fudgy, gooey and super easy to make, oh and did I mention they're biscoff brownies!
I was a little late to the party when trying Lotus biscoff spread but it has definitely become a staple in my diet. If you haven't yet tried it then you're really missing out, it tastes exactly like biscoff biscuits (those yummy caramel biscuits you sometimes get given with coffee) and it's totally vegan - winner! You can spread it on pretty much anything, one of my personal favourite being between 2 biscoff biscuits to make a sandwich, because why not right? But this brownie recipe is definitely up there with top things to make with biscoff spread.
This recipe combines a traditional chocolate brownie recipe with biscoff spread, topped with crunchy biscoff biscuits making them even more delicious. They are so easy and quick to bake, you'll have a hard time resisting making it all the time!
Vegan Biscoff Brownies
Prep time: 20 minutes
Cooking time: 35 minutes
Total time: 60 minutes
For the brownies:
4 tbsp ground flax
1/2 cup water
2/3 cup vegan butter
1 cup granulated sugar
1 cup brown sugar
1 tbsp vanilla extract
1 cup plain flour
1 cup cocoa powder
1/2 tsp salt
1 cup vegan chocolate chips (or broken chocolate)
1/3 cup Lotus biscoff spread
Topping (optional but recommended):
Lotus biscoff spread melted
Dark chocolate melted
Lotus biscoff biscuits crumbled
Prepare the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken (around 15 minutes).
Preheat the oven to 180 °C (or 160 °C fan assisted, like mine) and line a 7 x 11 pan with parchment paper.
Melt the vegan butter (my favourite is vitalite) by microwaving in a bowl until melted, making sure to check around every 20 seconds.
In a large bowl, mix the melted butter and both the granulated and brown sugars together. Then add the thickened flax eggs and vanilla, and mix until evenly combined and smooth.
Sift in the flour and cocoa powder over the wet ingredients. Add the salt and stir until just combined, do not overmix!! (I find the batter is usually pretty thick at this stage, if needed you can add a little plant-based milk but they normally turn out great without).
Gently fold in 2/3 of the chocolate chips, pour the batter into the prepared pan and smooth out the top.
Melt the biscoff spread in the microwave (in a bowl, not the jar...), in regular intervals, until runny. Pour the melted spread evenly over the batter mix and lightly swirl with a spoon. Sprinkle the rest of the chocolate chips on top of the batter.
Bake for around 35-40 minutes or until the top just starts to crack. You can adjust your cooking time based on how you like your brownies.
Remove from the oven and allow to cool in the pan for around 15 minutes, then pull the brownies out of the pan and cool fully on a wire rack.
Once cooled, decorate as desired! I like melting some biscoff spread and dark chocolate and lightly drizzling over the cooled brownies, additionally crumbled biscoff biscuits are great for a bit of extra crunch. Now slice and serve!
Store in a sealed container for up to 5 days
These are amaaazing served warm (microwave for around 20 seconds) with some vegan whipped cream or ice cream
Shorter baking times = gooier brownies!
If you fancy a classic brownie recipe you can easily leave out the biscoff spread and the brownies will still turn out great (although the biscoff definitely adds that little extra something)
Thanks for reading, I hope you enjoy making (and eating) these brownie as much as I do. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!