We love brownies, and really enjoy playing around with flavours and textures. Adding marshmallows makes a really chewy brownie, using a bit more milk makes them more cake like. We really liked our Biscoff Cookies, so we decided to try making a Vegan Biscoff Brownie.
As I’m allergic to peanuts so we can’t do peanut butter – thank goodness for Biscoff – is a great substitute. These Vegan Biscoff Brownies are a wonderful mix of flavours – rich chocolate, with swirls of Biscoff through the batter.
We use marshmallows to get a chewy consistency with these brownies, once cooled the centre is soft and fudgy. Don’t try to cut these brownies while they are hot, it will just be messy. They need to cool so the centre sets nicely to make a truly delicious brownie.
It doesn’t really matter how you swirl the Biscoff into the batter – I just dropped a tablespoon in each corner and then grabbed a spoon to swirl. This is what it looked like going into the oven.
We love chewy brownies, but if you want something with more a of a cake like consistency you can try these.
Vegan Biscoff Brownies
- 8 oz Vegan Dark Chocolate
- 1/2 Cup Vegan Marshmallows
- 1/3 Cup Trex
- 1/3 Cup Dairy Free Margarine
- 1 1/2 Cups Caster Sugar
- 2 Cups Plain Flour
- 1/4 tsp Salt
- 1 tbsp Vanilla
- 1/4 Cup Non-Dairy Milk plus 4 tbsp
- 1 tsp Baking Powder
- 3 tbsp Biscoff
- Start off by grabbing a large bowl and placing it on top of a heavy-based pan filled 1/3 with water. Make sure the bowl doesn’t touch the water.
- Into the bowl add the chocolate (broken up into pieces), the margarine, the vegetable fat and marshmallows. The water should be brought up to a simmering point. Melt everything slowly over the heat until you’ve a smooth sauce. Whisk if necessary to get rid of any lumps of marshmallows. This can take a good 10 minutes so don’t rush it.
- In a mixing bowl combine the flour, sugar, salt and baking powder. Mix briefly.
- Add in the vanilla, and pour in the sauce from the pan. Mix to incorporate the chocolate sauce and flour - you will have a crumbly, thick looking mix.
- Add in the milk in a steady stream until you’ve a gooey mixture.
- Scrap the mixture into the greased cake tin and pop the Biscoff on top of the mixture. Create swirls with a spoon and then cook for 30 minutes.
- The middle of the brownie will sink when it comes out – that’s just fine. Cool in the tin, on a wire rack.
- Cut into individual brownies.