Brownies with a Biscoff Swirl

Brownies are such a popular and useful sweet treat. They work equally well as a cake, snack or a pudding; we particularly like a warmed brownie with ice cream and caramel or magic chocolate sauce – mmmmm pure pudding heaven.

I have’t posted a brownie recipe for absolutely ages, but last week I came across some pictures of beautiful brownies which featured a yummy swirl. This got me thinking, brownies are delicious but they’re not overly sweet, so a swirl to sweeten the overall effect would work a treat. Biscoff spread is such a great nut-free spread and is delicious with chocolate, so my decision of flavour combos was a real no brainer!

To counter the sweet swirl, I have made these brownies extra rich and decadent with plenty of melted chocolate stirred in, giving a luxurious and intensely chocolatey effect. There are what you may call brownie perfection.

Brownies with a Biscoff Swirl

 

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

4 tbsp cocoa powder

150g self-raising flour

110g caster sugar

1/2 tsp salt

1 tsp vanilla extract

5 tbsp flavourless oil, I use sunflower

250ml dairy-free milk

100g dairy-free chocolate, melted

4 tbsp Biscoff spread

  1. Preheat the oven to 180 degrees centigrade. Line a brownie tin with parchment
  2. In a bowl, mix together the cocoa, self-raising flour, caster sugar and salt.
  3. Pour in the oil, milk and vanilla and mix to form a smooth batter
  4. Stir in the melted chocolate (this will make the batter much stiffer)
  5. Transfer to the lined brownie tin and level off.
  6. Warm the Biscoff spread so it becomes runnier, dollop over the brownie batter and using the handle of a wooden spoon swirl it though
  7. Bake for 20-25 minutes. It should be a bit gooey looking in the middle. Cool fully in the tin before cutting into portions.

 

Chocolate Brownie Cookies

There’s not a great deal to say about these other than they’re part brownie, part cookie… they’re chocolate brownie cookies! So they have that soft chocolate texture in cookie form, and they taste just like brownies. Best of both worlds, right? They got a thumbs up here anyway.

Chocolate Brownie Cookies (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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makes 10-12

  • 1/2 cup plus 2 tbsps plain flour
  • 1/4 cup cocoa powder
  • 1/4 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1/4 cup sunflower oil
  • 1 tsp vanilla extract
  • 3 tbsps oat milk
  • 1/2 cup chocolate chips

– Preheat the oven to gas mark 3

– Line a cookie sheet with parchment

– Sift together the flour, cocoa, baking powder and soda. Stir in the sugar and salt.

– Pour in the oil, vanilla and oat milk.

– Bring together to a dough.

– Add the chocolate chips and mix to combine.

– Form into 10-12 even sized balls and place on the baking sheet, spaced well apart.

– Bake for 10 minutes. The resulting cookie will look undercooked, but don’t worry, just make sure you leave them on the baking sheet for 10-15 minutes until fully cool.

– Then transfer to a wire rack.

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The Ultimate Fudgy Brownies

It’s the first day of February half term, the sun is shining (although still cold) and we need a day out. January has been so cold, wet, snowy, dark and miserable that we seem to have been stuck inside most of the time. So today its ‘Operation Get Some Fresh Air!’

I’ve got a fair few brownie recipes, but I’ve never before made one with fruit-purée replacing the egg. Surprisingly, the purée produces the richest, fudgiest brownie you could imagine. Since they’re so dense they’re fairly robust and will work perfectly on our winter picnic today – yes we tend to picnic in all temperatures! The first photo below is the brownies after some time in the fridge, the others are freshly cooled – so you can see how the texture gets denser the colder they become.

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The Ultimate Fudgy Brownies (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes about 12

1/2 cup sunflower oil
1-11/4 cups caster sugar
1 tsp vanilla extract
1/2 cup cocoa powder
1/2 cup fruit purée/sauce, I used apple and pear.
1/3 cup dairy-free dark chocolate, melted
1 tsp salt
1 cup plain flour
1/2 cup chocolate chips

– Preheat the oven to 180 degrees Centigrade/Gas Mark 4
– Line a small square baking tin with foil and lightly grease.
– Whisk together the sunflower oil and sugar.
– Stir in the vanilla extract, cocoa and fruit purée
– Gently mix in the melted chocolate and salt.
– Sift in the flour and gently stir to combine.
– Stir in the chocolate chips.
– Pour into the lined baking tin and level off.
– Bake for 25 minutes.
-Remove from oven and cool completely before cutting into squares.
– Eat as they are or warm for 10 seconds in the microwave and serve with dairy-free ice cream.

 

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Surprising Rich Double Chocolate Brownies

If you think of the ingredients in a brownie you most certainly think chocolate, sugar and eggs. With eggs a no-go how can you make a brownie that’s a moist ‘truffley’ bar rather then a ‘cakey’ slice? Surprisingly, the answer is silken tofu.

Brownies made with tofu sound weird and not very appetising, but they’re actually rich, dense and most certainly a proper brownie. This recipe is adapted from one that appears in Vegan Cookies Invade the Cookie Jar – don’t be scared of the tofu – give it a go, you won’t regret it…

Surprising Rich Double Chocolate Brownies (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes a 9 inch square pan full

  • 100g silken tofu
  • 1/2 cup oat milk (or use soya)
  • 1/2 cup sunflower oil
  • 1 cup soft brown sugar
  • 1 tsp vanilla essence
  • 1 cup plain flour
  • 1/2 cup cocoa powder
  • 1 tbsp cornflour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup dairy-free chocolate, chopped

– Preheat the oven to 160 degrees Centigrade/Gas Mark 3

– Line a 9 inch square baking tray with parchment

– In a blender, whizz together the drained tofu, oat milk and oil.

– Transfer to a bowl and whisk in the sugar and vanilla essence.

– Sift in the flour, cocoa, cornflour, baking powder and salt.

– Gently fold the mixture together until well combined.

– Stir in the chopped chocolate

– Pour into the baking dish and level off.

– Bake for 30 minutes

– Cool in the dish before cutting into squares.

Rocky Brownies

What a morning! We’re looking after our neighbour’s cat Rocky while they’re away on holiday. He’s old and spends a lot of time outside…. but this morning he has been savaged by a dog. The poor thing has now dragged himself into a very small gap between two houses and there is no way we can reach him. So far, the local vet has been useless (apparently we’ve got to take him in, despite the fact we can’t reach him), the RSPCA and the Fire Brigade have said they’ll call back. Meanwhile, the poor injured moggy is losing blood and we can’t help him :-(.

UPDATE: The RSPCA have now called and are on their way but it’ll take half an hour at least. Please hang in there Rocky…

So to while away the waiting time I’m going to make some brownies in his honour (hence the name) – I’ve never had much success with egg-free brownies before, so we’ll see, but this recipe is inspired by Vegan Cookies Invade your Cookie Jar, so I bet they’re lovely….

LATEST UPDATE: the fire service safely got him out. Poor little moggy was in a bad way. We got him to the vet, but sadly they couldn’t save him…. so we’re a pretty sad household now :-(. My youngest (little s) will be devastated, she even asked only yesterday  if we could come and visit Rocky when we eventually move out of our rental house…..

Hopefully, the brownies that are in the oven may cheer them up a bit.

RIP Rocky, these are in memory of you – dark with a few white flecks and a little bit craggy

Rocky Brownies (dairy-free, egg-free, nut-free, vegetarian, vegan)

makes about 9

  • 90g dark dairy-free chocolate (Kinnerton is great)
  • 75g dairy-free spread
  • 2/3rds cup granulated sugar
  • 1/2 cup of oat milk
  • 1 tbsp cornflour
  • 1 tsp vanilla bean paste
  • 100g plain flour
  • 1/2 tsp baking powder
  • 2 tbsps drinking chocolate
  • 2 tbsps cocoa powder
  • 1 pack of white chocolate buttons (Humdinger do dairy free ones)
  • pinch of salt

– Line a square baking pan with foil and oil

– Preheat the oven to 180 degrees centigrade

– Melt the dairy-free spread and chocolate together, stir until smooth

– Add the sugar and stir until dissolved

– Whisk together the oat milk, vanilla and cornflour. Add to the chocolate mix and stir

– Sift in the flour, baking powder and drinking chocolate. Gently fold in to combine. Fold in the white chocolate buttons

– Pour into the baking pan and level off

– Bake for 25 minutes until just set in the centre (they will be very fudgy)

– Let cool in the pan, then cut into portions.

– Serve with dairy-free ice cream – yum!