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Biscoff Brownies

Vegan (or Flexi) Ultimate Mothership Brownie Recipe!
Dietary Requirements
Difficulty Level
16-20
Serving size
20 mins
Prep time
approx 35 mins
Duration

Super fudgey!

This is a delicious and fudgy brownie recipe that also happens to be plant-based, so it can be tailored for absolutely anyone who is vegan or perhaps allergic to dairy or egg. The flour can easily be switched too. You can use a gluten-free plain flour blend and If you prefer, you can also use any plant milk or whole milk alternatives. The idea with this recipe is that you create the lovely brownie mix, that you can personalise however you like. We love making a Biscoff one at our place as it’s vegan, but you can use any type of spreads, chocolate, fruit/nut chips, biscuits, or cookies of your choice. It even works as a birthday cake traybake if you add frosting and sprinkles to the top!

Ingredients

For the brownie

375ml
oat milk
320g
dark chocolate chips (dairy free if you’re doing it vegan)
225g
plain flour
160g
golden caster sugar
160g
light muscovado sugar
120g
vegan spread (the flora one is good)
40g
cocoa powder
150g
extra chocolate chips
2 tsp
vanilla extract or bean paste
½ tsp
sea salt

To personalise, I added

250g
biscoff spread
130g
biscoff biscuits

Instructions

Equipment

I used a 23 x 33cm tin, greased and lined with baking paper

Step 1

Preheat the oven to 160 decrees c. fan.

In a large mixing bowl, add the butter, 320g of dark chocolate, and sugars and combined in the microwave for 30-second blasts.

Stir in between until mixture is amalgamated, or you can do this in a large saucepan on a very low heat until everything is melty. Don’t let it get too hot, you just want the chocolate to melt and everything to be liquid but not hot.

Gradually whisk the oat milk and vanilla into the melted chocolate mix.

Step 2

In another large bowl, dry whisk the plain flour, cocoa, and salt together to distribute the powders, then fold this into the liquidy mix.

Fold in the extra chocolate chips and pour into the tin.

Add blobs of Biscoff spread (or Nutella, chocolate spread, etc, or whatever you’re using) in rows then use a knife to gently swirl and marble the batter.

Break up the biscuits and randomly plunge into the mix, adding some crumbles on top.

Step 3

Bake for about 30-35 minutes until just baked. It should be set around the edge but slightly under-baked/fudgy in the middle.

A knife should come out a little pastey, not glistening but not dry, and it should still have a nice wobble. It will set more firm as it cools.

Cut into squares and serve.

It keeps well if wrapped up for 5-7 days and it can also be frozen.