Vegan Biscoff Brownies

4.86 from 7 votes

Gorgeous fudgy brownies with swirls of biscoff spread and little nubs of biscoff cookies throughout! Delightfully chocolately and easy to make!

Prep Time10

Cook Time30

Total Time40

Course: Dessert, Snack

Cuisine: Vegan

Servings: pieces

Calories: 321kcal

Author: Louise-Claire Cayzer

Preheat oven to 180°C/Gas Mark 4/350°F and line a brownie tin (approx 24cm x 24cm).
Mash the bananas well.
300 g mashed ripe bananas
In a large bowl, whisk flour, brown sugar, cocoa, baking powder & salt.
240 grams plain (all purpose) flour, 250 grams brown sugar, 1 teaspoon baking powder, 1 teaspoon salt, 75 grams unsweetened cocoa powder
Add banana and other liquids to the flour mix and stir gently until combined.
300 g mashed ripe bananas, 150 ml unsweetened soy milk or oat milk, 1 teaspoon vanilla extract, 120 ml sunflower or other unflavoured oil
Add the choc chips and fold through the batter.
100 grams dark vegan chocolate chips
Pour half of the brownie batter into the tin and spread out.
Dollop half the biscoff spread over the batter, then sprinkle over half the cookies/biscuites
12 biscoff biscuits/cookies, 200 g biscoff spread
Add the rest of the brownie batter over the top, and spread out evenly
Dollop over the rest of the biscoff spread and make pretty swirls with a spoon or chopstick. Add the rest of the broken biscoff biscuits. .
Put into the oven for around half an hour.
(Make sure you don't overbake, or the brownie may not be as fudgy and squidgy).
Cut into squares & devour!

Cooking Tips:

Use clips or pegs to keep the liner off the batter while you spread it out!
When checking to see if the brownies are done, use a skewer or chopstick. They will still be a little tacky in the middle, but you want this for the ultimate fudgy brownie texture!

STORAGE:

This recipe stores well for at least a week. Just store in an airtight container.