Dive into the world of indulgence with these Lotus Biscoff Cookie Butter Vegan Brownies, featuring a crunchy Biscoff cookie base and a rich, espresso-infused brownie layer, all topped with a smooth Biscoff spread and cookie crumbles.
Ingredients:
For the Biscoff Cookie Crust:
- 5.3 oz (150g) Lotus Biscoff cookies
- ¼ cup (50g) vegan butter, melted
For the Espresso Brownies:
- 1 ⅓ cups (170g) plain flour
- 1 ½ tsp baking powder
- 1 tsp sea salt
- 7 oz (200g) vegan dark chocolate (70% cocoa)
- ⅗ cup (180g) vegan block butter
- ⅘ cup (180g) soft brown sugar
- ⅓ cup (80ml) hot espresso or strong coffee
- ⅗ cup (50g) Dutch-processed cocoa powder
- ⅖ cup (100g) aquafaba (chickpea brine)
- ¾ cup (150g) granulated sugar
- 1 tsp vanilla bean paste or extract
- ⅘ cup (200g) smooth Biscoff spread
- 12 Lotus Biscoff cookies, for topping
Instructions:
- Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper, creating a sling for easy removal.
- Whisk together flour, baking powder, and salt.
- Process Biscoff cookies and vegan butter to form a dough-like crust. Press into the pan and chill.
- Melt dark chocolate and vegan butter over a bain-marie.
- Create a syrup by dissolving brown sugar in hot espresso, then whisking in cocoa powder.
- Beat aquafaba to soft peaks, gradually adding granulated sugar and vanilla, to form a meringue-like texture.
- Blend the melted chocolate mixture with the cocoa espresso syrup, then fold into the aquafaba.
- Gently incorporate the dry ingredients to form the batter.
- Pour half the brownie batter over the crust. Dollop with Biscoff spread, then top with the remaining batter. Decorate with Biscoff cookies.
- Bake for 25-30 minutes. A toothpick should come out with moist crumbs.
- Cool completely, optionally chill, then slice into squares.
Enjoy these Lotus Biscoff Cookie Butter Vegan Brownies as a decadent dessert. Share this scrumptious recipe with friends and family, and be sure to bookmark us for more heavenly vegan delights!
