“Biscoff spread and brownies, name a better duo! Really! The spread is absolutely delicious but before you devour the jar you need to try this brownie recipe.”
- 1 “egg” – any replacer of your choice. (I always use ‘Orgran No Egg’)
- 110 g Vegan butter melted
- 150 g Caster sugar
- 3/4 tsp Baking powder
- 1 tsp Vanilla extract
- 70 g Cocoa powder
- 110 g Plain flour
- pinch of salt
- 70 g Dark vegan chocolate (melted)
- 1-2 tbsp Biscoff spread
If you don’t have Biscoff spread these will still make delicious brownies. Reserve some chocolate and drizzle over the top.
- Preheat the oven to 180 degrees C and line a baking tin with baking paper
Make the egg replacer and set aside.
In a separate bowl, mix the caster sugar, melted butter, vanilla extract, cocoa powder, salt and baking powder. Once combined stir in the egg substitute.
Fold in the flour, then add in melted dark chocolate, mix well.
Pour mixture into the tin.
Microwave the Biscoff spread for 10-20 seconds until it’s soft and runny. Pour the Biscoff spread over the batter and run a toothpick or a knife through the mixture a few times to marble the mixture.
Bake for around 15-20 minutes. Set timer for 15 and check. If the toothpick/knife comes out clean they are good to go. If you want a gooey texture take them out earlier than later.
Cool completely before cutting into squares.
They are delicious the next day and will last in an airtight container for 5 days.
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