Although autumn just started, we are already in single-digit temperatures, and that really calls for cosy treats and favourite tea served in fancy teacups. And what better treat to have than a miniature vegan brownie with a delicious layer of frosting?
Biscoff has been my firm favourite ever since I first sampled it, and I am very proud to say that I always have a jar or two in my pantry, year-round. I find it perfect for all sorts of desserts, from tiny petit fours to cake fillings.
And these no-bake brownies are simply phenomenal for a little tea-time treat. Rich chocolate and almond brownies, gorgeous Biscoff frosting, and a mighty layer of double chocolate ganache. Perfection in a tiny bite.
And if you are a fan of mini vegan treats, I am happy to tell you that you can find many more of them in my cookbooks.
Ingredients
For the no-bake vegan brownies
100 millilitres espresso or brewed coffee
50 grams light brown sugar
100 grams vegan block butter
50 grams dark chocolate (70%)
1 teaspoon vanilla bean paste
100 grams toasted almonds, ground
100 grams vegan vanilla biscuits, ground
10 grams unsweetened cocoa powder
For the Biscoff frosting
180 grams Biscoff (Lotus, Speculoos) creamy spread
50 grams vegan block butter
1/2 teaspoon vanilla bean paste
For the ganache topping
50 grams dark chocolate (75%)
30 grams vegan milk chocolate
60 millilitres vegan double cream
15 grams vegan block butter
Preparation
Start by lining a small rectangle cake pan or a cake form (15x15 cm) with baking parchment. Set aside. Pour the freshly pulled espresso or brewed coffee into a heavy pot, add in the sugar, diced vegan butter, vanilla, and chopped dark chocolate, and place it over medium heat. Let everything melt together slowly, without coming to a boil.
Once melted, remove it from the heat and add in the ground almonds. Mix them through well, and then add in the ground biscuits and sifted cocoa powder. Mix very well, either with a wooden spoon or a sturdy spatula, and immediately transfer the batter to the prepared pan. Level it nicely and place it into the refrigerator for about 10-15 minutes, so it can firm up.
Once the brownies have firmed up, move onto making the Biscoff frosting. Place the spread into a heavy saucepan, add in the diced vegan butter, and place it over low heat. Once it starts to soften, add in the vanilla, and start to mix and fold, until combined. It should not take long, just for the frosting to be combined well. Once pourable and ready, remove the base from the refrigerator, pour on the frosting, tap the pan to level it nicely, and return it to the refrigerator for at least an hour.
To make the ganache topping, chop up both types of chocolate finely, and add them to a small saucepan. Pour in the vegan double cream, add in the vegan butter, and place over medium heat. Allow for it to melt slowly and fully combine, and quickly pour it over the Biscoff frosting. Return to the refrigerator for at least 4-6 hours, to set. Serve with some melted vegan white chocolate and freshly pulled espresso. Yields 16 modest servings.
