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Vegan Lotus Biscoff Chocolate Brownies

Author: Yasmin Henley
241kcal
4.5 from 193 votes
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Prep 10 minutes
Cook 20 minutes
Total 30 minutes
The fudgiest, most chocolate-y vegan biscoff brownies - thick, squidgy vegan brownies finished off with a lotus biscoff swirl and topped with lotus biscuits.
Servings 9 brownies
Course Baking
Cuisine British

Ingredients

  • 40 g butter
  • 50 g light brown sugar
  • 50 g golden caster sugar
  • 100 g dark chocolate
  • 1 teaspoon ground flax seed
  • 75 g plain flour
  • 10 g cocoa powder
  • 0.5 teaspoon baking powder
  • 25 g lotus biscoff spread
  • 120 ml soy milk
  • pinch salt
  • 1 teaspoon vanilla essence
  • 5 lotus biscuits

Method

  1. Preheat the oven to 180 degrees C and line a 7 x 7inch baking tin with baking paper and spray with non-stick cooking oil.
  2. In a microwave-safe bowl, melt your chocolate and then stir in the butter until melted and glossy.
    100 g dark chocolate, 40 g butter
  3. Measure out your light brown sugar and golden caster sugar into a mixing bowl, and then add the chocolate/butter mix and vanilla essence and stir to combine.
    50 g light brown sugar, 50 g golden caster sugar, 1 tsp vanilla essence
  4. Sift in the flour, cocoa powder, baking powder, flaxseed, and a pinch of salt.
    1 tsp ground flax seed, 75 g plain flour, 10 g cocoa powder, 0.5 tsp baking powder, pinch salt
  5. Slowly add your milk and stir gently until the mix is just combined - it will be quite a thick batter!
    120 ml soy milk
  6. Pour your brownie mix into the baking tin, and smooth the top down.
  7. In a bowl, melt the biscoff spread until it has just softened (~15 seconds), then drizzle the spread over the brownie mix. With a knife, gently draw lines through the top of the mix to swirl the spread around.
    25 g lotus biscoff spread
  8. Place your brownies in the oven and bake for 10 minutes.
  9. While baking, cut your lotus biscuits in half. Remove the brownies and then gently press the biscuits evenly into the tops of the mix 3 x 3 (you'll have one half left to enjoy!).
    5 lotus biscuits
  10. Bake for another 10 minutes.
  11. Remove and all to cool in the pan for at least 20 minutes before removing - for super fudgy brownies, place them in the fridge for a few hours before cutting!

Nutrition

Serving1gCalories241kcalCarbohydrates35gProtein3gFat10gSaturated Fat5gPolyunsaturated Fat4gCholesterol11mgSodium142mgFiber3gSugar18g

Notes

These will keep in an airtight container for up to 5 days. They also freeze well, just leave to defrost before eating.

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