Vegan Biscoff Brownies
These Vegan Biscoff Brownies are topped with lashings of Lotus biscoff spread and crumbled biscoff cookies. Get the recipe below.
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When brownies meet cookies
This recipe brings together two of my favourite baked goods: brownies and cookies. I’ve merged two baked goods in the past (just look at these mince pie brownies) but these have to be one of my absolute favourite combinations.
What is biscoff?
Biscoff is the creation of Lotus Bakeries, a Belgian biscuit company. Biscoff cookies are actually speculoos biscuits which you can also now buy as a spread!
Speculoos (and therefore biscoff) tastes like a sweet caramel gingerbread. It’s therefore no surprise this stuff is ADDICTIVE and people go wild for it!
Adding biscoff to brownies
Because biscoff comes in two forms (the cookies and the spread) there are two opportunities to add the speculoos flavour.
The first way to add biscoff to brownies is by adding the spread to the batter. I mix some into the batter to make sure the flavour can be tasted throughout, I then spoon some over the batter and swirl it before baking. This adds a gooey texture to the top of the brownies and an extra hit of speculoos in each bite.
Of course the biscoff swirls look pretty too!
The second way of adding biscoff to these brownies is to crumble the cookies over the top of the batter before baking. The cookie crumbs get extra crisp as the brownies bake adding extra texture to the cooked brownie.
How to make brownies vegan
You’ve probably guessed by now that biscoff is vegan, hurrah!
But brownies aren’t usually suitable for a plant based diet because of the eggs, butter and milk. So, we have to make a couple of substitutions for this recipe.
The butter you’d normally find in a brownie recipe is replaced with vegetable oil. Oil actually keeps the brownies really moist!
The eggs you’d normally add to brownie batter is replaced by mashed banana. This means that these biscoff brownies are PERFECT for when you have over ripe bananas lying around. (Move over banana bread!)
Last but not least we can replace cows milk with plant milk. I like to use soy milk in baking.
You might be wondering why I’ve not mentioned chocolate, that’s because I make my brownies with cocoa powder. Some brownie recipes do call for melted chocolate but they should always be made with high quality dark chocolate (which will be vegan).
For more information about making plant based substitutes when baking, check out my big vegan baking guide.
The recipe
Vegan Biscoff Brownies
Equipment
- 1 9 x 7 inch pan
Ingredients
- 2 bananas
- 100 grams caster sugar
- 75 grams light brown sugar
- 3 tbsp sunflower oil or other unflavoured oil
- 3 tbsp soy milk
- 4 tbsp biscoff spread
- 100 grams self raising flour
- 4 tbsp cocoa powder
- 3 biscoff biscuits
Instructions
- Preheat your oven to 180C /350F / gas 4 and line a 23 X 23 cm (9 inch by 9 inch) cake tin / brownie pan with grease proof paper.
- Mash the bananas in a large bowl using a fork.
- Next add in the sugar, oil, milk and just 1 tbsp of the biscoff spread and mix until combined.
- Then mix in the flour and cocoa powder.
- Pour the brownie batter into the lined cake tin / brownie pan.
- Heat the remaining biscoff spread in the microwave until it’s a runny consistency (about 30-45 seconds) and drizzle over the top of the batter. Swirl using a skewer.
- Crush the biscoff biscuits and sprinkle over the top of the batter.
- Bake for approximately 30 minutes, until the brownies start shrinking away from the sides of the tin, the centre should feel a bit springy and a skewer inserted should come out clean.
- Allow the brownies to cool completely before cutting and serving.
Nutrition
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