Monday 21 September 2020

Biscoff Brownies

Gooey fudgy brownies filled with lots of biscoff!

These brownies have been a long time coming, I see so many biscoff brownie recipes popping up and thought it was about time I tried my own. Whenever I aim to make brownies I usually get a bit stuck on how to replace the eggs in the batter as in non-vegan brownies, they play such a pivotal part for that moisture and binding. In my previous brownie recipes, I've used sweet potato, chia seeds, or just soya milk. But this time I went for aquafaba and I am SO happy with the results. If you haven't heard of aquafaba, it is the liquid you find in a can of chickpeas or you can make it yourself with dried chickpeas. So I've used it as an egg replacer and you will love what it does to these brownies. They are so fudgy and moist, just how I think a brownie should be. If you like them a lot stiffer, you could add more flour though I haven't tried this myself.

If you love biscoff just as much as the rest of the world seems to - especially vegans, it's the one spread we hold dear to us I think - then these brownies are for you!
And if really you do LOVE biscoff.....

Check out my other biscoff recipes for more inspiration!
Biscoff Cupcakes
Biscoff Cheesecake
Biscoff Blondies


Prep: 15-20 minutes
Cook: 30 minutes
Serves: 12

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


100g Dark chocolate - make sure vegan
115g Floral Plant butter unsalted
200g Caster sugar
50g Dark brown sugar - or light brown, or caster if you don't have any
130ml Aquafaba
1 tsp Vanilla extract
100g Plain flour
30g Cocoa powder
Pinch of salt
115g Biscoff spread
18 Biscoff biscuits broken up into larger pieces


✿Preheat the oven to 180℃ and grease and line an 8x8 inch baking tray with baking paper.
✿Melt the dark chocolate and butter together in the microwave and then leave to cool to the side.
✿Using an electric mixer, whisk together the aquafaba and sugars until really thick and mousse like. It will double in volume and be a light brown colour. This took me about 5-10 minutes with my stand mixer - the aim is when you lift some with a spoon it should leave a trail for a couple of seconds and then disappear, if it doesn't keep whisking. 
✿Fold in the chocolate/butter  mixture and vanilla carefully and then fold in the flour and cocoa powder until combined.
✿Lastly fold in the biscoff biscuits but save some to put on top. Spoon the brownie batter into prepared tin and then add then scatter the remaining biscuits.
✿With the biscoff spread, add random dollops of it on top of the batter and then gently use a knife to swirl it about a bit. You can melt it a bit in the microwave to make this a bit easier.
✿Bake in the oven for 30 minutes until fully cooked and then leave to cool in the tin before removing. 
✿Cut into squares and put any leftovers in an airtight container to keep them fresh. Enjoy!



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