Vegan Biscoff Brownies (Eggless)
Eggless, dairy-free Biscoff brownies topped with Lotus spread and biscuits.
Ingredients
- 160 g Plain flour (1 cup + 2 tablespoons)
- 80 g Cocoa powder (⅔ cup)
- 1 Teaspoon Baking powder
- 250 g Caster sugar (1+¼ cups)
- 120 g Dairy-free margarine, melted (½ cup)
- 160 ml Unsweetened soy milk (½ cup + 2 tablespoons)
- 100 g Dairy-free chocolate chips (⅔ cup) I used Moo-Free white baking drops
- 120 g Smooth Biscoff spread (½ cup)
- 10 Biscoff biscuits
Instructions
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Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line an 8x10-inch tin with baking paper, leaving some hanging over the edge for easy removal later on.
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In a large bowl, mix together the flour, cocoa powder, baking powder and sugar.
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Add the melted margarine and soy milk. Mix well until you have a smooth, thick batter.
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Stir in the chocolate chips.
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Transfer the thick batter to your lined tin and spread it out as evenly as you can.
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Melt the Biscoff spread in the microwave (around 10-20 seconds) and drizzle it over the brownie batter. Place the Biscoff biscuits on top.
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Bake for 22 minutes.
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Let the brownies cool in the tin at room temperature for around 30 minutes, then transfer them to the fridge for 2 hours. This is an important step which allows the brownies to fully set.
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When the 2 hours are up, remove the brownies from the tin and cut into 12 square slices.
Recipe Notes
- Store in an airtight container in the fridge for up to 4 days.