Vegan Biscoss brownies

I’ve wanted to make Eggless/Vegan brownies for SUCH a long time but most recipes I have seen use cocoa powder and not real chocolate, (which when I make brownies I always use real chocolate 🤔🤔🤔 yeh, so why can’t we have a substitute to make them vegan/eggless?) Until I came across good old BBC recipe! that doesn’t seem to let me down. In the most oddest place, this recipe just crops up! and impressively uses chocolate wahayyy result!!!!

As most people may not know a lot (not all so please check) of dark chocolate is ‘accidentally’ vegan, which is amazing.


Vegan Biscoff Brownies
Delcious vegan biscoff swirl brownies
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
  1. 80g - vegan margarine, plus extra for greasing
  2. 2 tbsp - ground flaxseed
  3. 120g - dark chocolate
  4. ½ tsp - coffee granules
  5. 125g - self-raising flour
  6. 70g - ground almond
  7. 50g - cocoa powder
  8. ¼ tsp - baking powder
  9. 250g - golden caster sugar
  10. 1½ tsp - vanilla extract
  11. *6 - heaped Biscoff teaspoons
  1. 1. Heat oven to 170°C/150°C fan
  2. 2. Grease and line a 20cm square tin with baking parchment.
  3. 3. In a small bowl combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
  4. 4. In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
  5. 5. In a medium bowl add the flour, ground almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps.
  6. 6. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin. Place 6 teaspoons on top the brownie mix and using a knife create swirls around the mixture.
  7. 7. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs.
  8. 8. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.
  1. * I used lotus biscoff spread (check if vegan or eggless)
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