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Friday, 12 July 2019

Biscoff brownies recipe | Ft Sproud

Vegan, gluten-free, wheat-free

A Biscoff cookie base, with a rich chocolate brownie, topped with a Biscoff spread swirl and crushed cookies.
Who's drooling? 

To help make this recipe, I used the Sproud dairy-free milk.
This is a sponsored recipe with Sproud.

This milk is plant-based made with pea protein, good for both us and the planet!
It's also gluten, soy, lactose, and GMO-free!!

This milk tastes delicious!!
They have 2 options which include a Barista blend and an Original blend.
I chose to use the original blend in this recipe as I thought it would work better for a brownie recipe, and it truly does.
These brownies are absolutely scrumptious, be warned, you'll want more than one- haha! 

Preparation- 10 minutes
Baking time- 20-25 minutes
Serves- 10
Level- Easy

...
Ingredients for the base
-360g of Biscoff biscuits 
-75g of dairy-free butter/margarine (melted)

Ingredients for the brownie
- 4 teaspoons of cocoa powder
-170g of self-raising flour 
- 100g of golden caster sugar
-Pinch of salt
- 1 teaspoon of vanilla essence
-5 tablespoons of light olive oil
-260ml of dairy-free milk (I used Sproud Original blend)
+
-Biscoff cookies (optional)
-Lotus Biscoff spread (optional)
...

To make the base
Step 1- Line a 10-inch square baking tin with greaseproof paper.

Step 2- Add the biscuits into a food processor and whizz up until crumb like, leaving a few larger chunks.

Step 3- Pour the crumbled biscuits into a mixing bowl.

Step 4- Place the butter into a small saucepan on low and heat until fully melted.

Step 5- Pour the butter mixture into the crumbled biscuits and stir until it resembles wet sand.

Step 6- Pour the mixture into the lined tin and press down until compact then set aside.

To make the brownie
Step 1- Pre-heat your oven to 180 degrees c.

Step 2- Sieve the cocoa powder & flour into a large mixing bowl and stir in the salt & sugar. Mix until fully combined, then add 1 teaspoon of vanilla essence & mix in. 

Step 3- Pour into the mixing bowl the oil & dairy-free milk. Mix until fully combined.

Step 4- Spoon the brownie batter on top of the cookie base and level out, making sure you get into the edges. I like to use a pallet knife.

Step 5- Swirl some Biscoff spread into the brownie batter (optional).

Step 6- Pop the tin into the middle of the oven and bake for 20-25 minutes
To make sure the brownies are baked, place a sharp knife or skewer into the center until it comes out clean.
If they are not fully baked, pop them back in the oven for an extra few minutes.

Slice and serve with more Biscoff drizzle and crushed cookies.
Store in a sealed container in the fridge, best eaten within a few days.

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This is a paid collaboration with Sproud.
 A huge thank you to Sproud for collabing on this recipe with me!

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3 comments

  1. I love Biscoff spread! These brownies look so delicious!

    ReplyDelete
  2. Just made this, but it didn't rise at all. Any advice?

    ReplyDelete

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