Today I’ll be showing you how to make a batch of vegan brownies but not just any vegan brownies, these are Lotus Biscoff brownies… They are 100% vegan and darn tasty.
This brownie recipe is just an adapted version of my non-vegan brownies. I have been testing with recipes from online but none of them really delivered on being a good brownie (I’m sorry) but after all the testing and research, I simply adapted my own brownie recipe to make it vegan… I could have saved a lot of time and not wasted it on recipes that weren’t worth the ingredients.
I’m not a vegan myself but decided to be vegan for the month of January and actually, I’ve quite enjoyed it. Working on recipes that are vegan and actually enjoying them – much better and cost effective, especially compared to the supermarkets.
Anyway, I hope that you like this recipe as I actually really enjoyed it and of course, if you don’t like biscoff, change it for something else you like. I was just working with what I had to hand and that was there… Peanut butter would be another great addition!
Anyway, let’s get started, shall we?
140g Vegan spread, melted.
45g Cocoa powder.
225g Granulated sugar.
180ml Vegan yoghurt (I like to use the Alpro vanilla soya yoghurt).
100g Plain flour.
100g Lotus Biscoff spread, warmed.
8 Lotus biscuits.
Before you get started on the recipe, you’ll want to do some prep work. Start by preheating your oven to 180˚c/350˚f, weigh up all your ingredients, line your 8×8 inch tin with a piece of greaseproof paper and get any equipment you may need ready in advance.
To start, get yourself a large mixing bowl and pour in the melted butter and cocoa powder. Whisk the two together until well combined. The mixture should be smooth and glossy when it’s done.
Give the bowl a quick scrape down.
Straight into the mixture, you’ll want to add the granulated sugar and whisk until its fully worked in. You will know once it’s been incorporated as the mixture will be granular but this will change as the other ingredients are incorporated.
Give the bowl another quick scrape down.
Add in the vegan yoghurt, this is the substitute for eggs in this recipe. Give it all a good mix until the yoghurt has been fully incorporated, the mixture will be smoother and lighter in colour and consistency.
You can then go ahead and add in the plain flour and fold it in using a silicon spatula, just until the flour has been worked in. If you overmix the brownie batter, it will make the brownie tough in texture as the gluten has been over developed.
Pour the brownie batter into your lined 8×8 inch baking tray and spread the batter to get it as level as possible.
Take you Biscoff spread and warm it slightly so it’s easier to move around the brownie batter.
Dollop generous amounts of biscoff spread on top of the brownie batter and then take a butter knife and swirl it around until its all nicely swirled around.
You can then go ahead and place the biscuits on top, feel free to add more if you want to.
Bake in the oven for 20-25 minutes (or until a tester comes out clean).
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.