• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Let's Eat Smart

  • All Recipes
  • About
    • The girl behind Let’s Eat Smart
    • Privacy Policy
    • Affiliate Discretion
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Tips
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter
You are here: Home / Dessert / Vegan Biscoff Brownies

Vegan Biscoff Brownies

29th August 2019 by letseatsmart Leave a Comment

Fudgy, gooey brownie with a Biscoff swirl. Simply INSANE. These brownies have been a big hit on my Instagram and so many of you have requested this recipe. Some said they could not wait any longer… so here it is!

These vegan Biscoff brownies taste delicious on the day they’re made BUT they taste EVEN better the following day!

Tip: If you want to go all out, why not crumble a handful of Lotus Biscoff biscuits on top before popping them in the oven? Naughty, but worth it for some extra crunch! 😉

Print Recipe

Vegan Biscoff Brownies

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 slices

Ingredients

  • 1 egg replacer (I use Organ No Egg)
  • 110 g melted vegan buttery spread
  • 150 g caster sugar
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 1 tsp vanilla extract
  • 70 g cocoa powder
  • 110 g plain flour
  • 80 g melted, good quality dark chocolate
  • 2 tbsp Biscoff spread

Instructions

  • Preheat the oven to 170°C. Grease a 6-inch loaf tin and line with baking paper and set aside.
  • Make the egg replacer according to the packaging instructions and set aside.
  • In a separate bowl, mix the caster sugar, melted vegan spread, vanilla extract, cocoa powder, salt and baking powder, then stir in the egg substitute.
  • Once combined, fold in the flour, then add in melted dark chocolate and mix until combined.
  • Transfer the mixture into the tin.
  • Place the Biscoff spread onto a small microwave-safe dish and microwave for 10-20 seconds or until runny. Pour the Biscoff spread over the batter and drag a knife through the mixture a few times to marble the mixture. Level the top with a spatula and bake for around 15-20 minutes.
  • Cool completely before cutting into squares. These brownies taste delicious on the day they're made and even better the following day!

Share this recipe with your friends!

  • Twitter
  • Facebook
  • Pinterest
  • LinkedIn
  • Tumblr

Filed Under: Dessert

Previous Post: « Chocolate Smoothie Bowl
Next Post: Grilled Brussel Sprout Skewers with Vegan Parmesan ‘Cheese’ »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Welcome to Let's Eat Smart, a vegan food blog where everyone from novice cooks to professional chefs can find sweet and savoury recipes to inspire and treasure. Here you’ll find my favourite vegan recipes. I love making homemade bread, curries, cakes and everything in between! My dog, Peanut, catches the crumbs.

Foodies100 Index of UK Food Blogs
Foodies100

Recent Posts

  • Baked Vegan Cheesecake (NO cream cheese!)
  • Vegan Butternut Squash Mac n’ Cheeze
  • Turmeric, Ginger and Garlic Vegan Flatbreads (yeast-free)
  • Home-made Vegan Berry Yoghurt with Buttery Almond Crumble
  • Easy ‘cheat’ vegan yule log

Categories

  • Breakfast
  • Dessert
  • Dinner
  • Gluten-Free
  • Lunch
  • Smoothie Bowls
  • Tips
  • Uncategorised

Top recipes

Baked Vegan Cheesecake (NO cream cheese!)

Vegan Butternut Squash Mac n’ Cheeze

Turmeric, Ginger and Garlic Vegan Flatbreads (yeast-free)

Home-made Vegan Berry Yoghurt with Buttery Almond Crumble

Footer

Take an insta peek

If you were a pancake, which pancake would you be? If you were a pancake, which pancake would you be? đŸ„ž  I think I would be a classic crepe. Thin, sweet and delicate đŸ€ŁđŸ€Ł  Easy Vegan Crepes (4 ingredients!)
Servings: 10 crepes
Ingredients
* 1 3/4 cup plain flour
* 1 1/2 cup plant milk
* 1 tsp maple syrup
* 2 tbsp melted coconut oil
For frying
* coconut oil
Instructions
* In a bowl, combine all of the ingredients until there are no lumps. It’s easier to pop it all in a blender and blend for 30-60 seconds, but a hand whisk is fine.
* Heat a lightly oiled pan over medium heat and pour the batter onto the pan. Tip and rotate the pan to spread the batter as thinly as possible.
* Fry for 1-2 minutes before flipping.
* Serve with your favourite toppings, I went with whipped up vegan double cream, chocolate sauce and blueberries.‹‹#pancakeday #veganpancakes #pancakerecipe #crepes #crêpe #pancake #pancakesforbreakfast #pancakestack #vegan #veganrecipe
AD Thicccc and chewy oat and berry cookie anyone? AD  Thicccc and chewy oat and berry cookie anyone? 😉 SAVE this post for later! đŸȘ  Makes 5 thick cookies  * 40g vegan margarine
* 60g coconut sugar
* 1 tbsp golden syrup
* 1 tsp vanilla extract
* 3/4 cup plain oats
* 1/3 cup plain flour
* 1/2 tsp baking soda
* pinch of salt
* 1 tsp pumpkin pie spice (alternatively use a mix of cinnamon, nutmeg and ginger)
* 1 tbsp plant milk
* 55g fruit and nut mix of choice (I used @rollasnax berry & coconut)  Preheat the oven to 180C. Line a baking tray with baking parchment and set aside.  Add the butter and sugar into a bowl and using a wooden spatula mix to combine. Stir int he golden syrup and vanilla extract.  Add the oats, flour, soda, salt, pumpkin spice and milk and mix to combine. Stir in the fruit and nut mix.  Roll the dough into 5 balls and place onto the baking parchment lined tray. Bake in the middle of the oven for 15 minutes or until golden. The cookies will be soft when you take them out of the oven but will firm up once cool.
Happy Chinese New Year! To celebrate, why not mak Happy Chinese New Year!  To celebrate, why not make these INCREDIBLE butternut squash Chinese Jiaozi? A staple in many parts of China, Jiaozi are little dumplings stuffed with a variety of fillings. They are a traditional, must-eat food on New Year’s eve, and this is my vegan take on the classic. You can find the recipe for these beauties on my blog (link in bio).
AD Easy Vegan Carbonara 🍝 Save this post for AD  Easy Vegan Carbonara 🍝 
Save this post for later! 🔖  For the vegan ‘egg’ sauce:
* 80g vegan cream cheese
* 2 tbsp nooch
* 1/2tsp turmeric
* 1/2 tsp garlic granules
* 1/2 tsp black salt
* 150ml milk alternative‹
PLUS
* 1 tbsp vegan butter
* 150g mushrooms (I used a mixture of Oyster, Shiitake, Eryngi, Maitake, Shiro Shimeji, Enoki and Buna Shimeji)
* *optional* 1 cup vegan ham chunks (I used @eat_oumph smoky bits)
* 180g pasta (I used tagliatelle)
* vegan parmesan cheese to serve (I used @greenvie_dairyfree {gifted})  Add all of the sauce ingredients into a blender and blend until smooth. Set aside.  Cook the pasta according to the package instructions.  Add the vegan butter to a pan and heat until melted. Add the mushrooms (I used whole but you can slice them if you prefer smaller chunks) and vegan ham bits (if using) and fry for 5-7 minutes or until soft.  Add the cooked pasta into the pan and toss together. Pour the blended sauce over the pasta and stir to combine. Once everything is heated, serve with a generous sprinkling of vegan parmesan.
Save this post! Make your own 5-ingredient salted Save this post!
Make your own 5-ingredient salted caramel ‘nakd’ bars at home (vegan + gluten free)  Ingredients
* 200 g dates soaked for a couple of hours, drained
* 140 g peanut butter
* 80 g cashews
* 1/2 tsp sea salt
* 1 tsp cocoa powder  Instructions
* For this recipe you will need a silicone chocolate bar mould or a tray lined with baking parchment.
* Soak the dates in boiling water for a couple of hours. Drain.
* Place all of the ingredients in a blender and blend until smooth. Taste, and add more salt if required. I like these 'salted caramel' bars to be quite salty, so I add a bit more salt.
* Press the mixture evenly into your silicone mould or prepared tin. Place in the freezer for at least two hours, ideally overnight.
* Take the bars out of the mould or if using a tin, cut into 6 bars.
* Wrap each bar in baking parchment and store in an airtight container in the fridge for up to a week.
Soft & chewy vegan peanut butter, white chocolate Soft & chewy vegan peanut butter, white chocolate and raspberry cookie anyone? 😋 Made using @aldispecialbuysuk vegan white chocolate! 😍 what’s your favourite cookie? đŸ€“  #cookies #chewycookies #vegancookies #veganbaking
Veganuary may be over but that does not mean you h Veganuary may be over but that does not mean you have to go back to animal products! Continue adding more plant based foods into your diet by making simple swaps. This ‘no egg mayo’ sandwich filler is made using firm tofu, plant-based mayo and black Himalayan salt. It takes like the real deal! The sulphur content in black Himalayan salt is what gives this recipe its unique smell and taste, reminiscent of eggs. For full list of ingredients and instructions on how to make this easy fridge staple visit my blog www.letseatsmart.com
#veganswaps #plantbaseddiet #plantpower #veganegg
ChƂodnik - Polish cold beet soup - is a variation ChƂodnik - Polish cold beet soup - is a variation of  the classic red borscht. Seved cold, this fresh tasting and delicious pink soup is a staple in Poland. đŸ‡”đŸ‡±  #chƂodnik #polishcuisine

Copyright © 2021 Let's Eat Smart