Vegan Biscoff Brownies
These Vegan Biscoff Brownies are topped with lashings of Lotus biscoff spread and crumbled biscoff cookies. Get the recipe below.
Servings: 12 brownies
Calories: 183.52kcal
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
Calories: 183.52kcal | Carbohydrates: 30.31g | Protein: 2.12g | Fat: 6.63g | Saturated Fat: 1.22g | Polyunsaturated Fat: 0.47g | Monounsaturated Fat: 3.21g | Sodium: 13.16mg | Potassium: 119.87mg | Fiber: 1.38g | Sugar: 19.13g | Vitamin A: 29.64IU | Vitamin C: 1.98mg | Calcium: 15.13mg | Iron: 0.49mg