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Vegan Gooey Chocolate Frying Pan Biscoff Brownies

Vegan Gooey Chocolate Frying Pan Biscoff Brownies

Crisp and chewy around the outside, soft and gooey in the middle, and packed with indulgent chocolaty deliciousness, this is the quintessential brownie—but laced with vegan cookie butter.

Serves: 8
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Caramelized hazelnuts add a golden sweet crunch to these gooey brownies from the BOSH! On a Budget cookbook. 

What you need:

For the candied hazelnuts:
¾ cup blanched hazelnuts 
¼ cup sugar
2 tablespoons water
½ teaspoon flaky salt

For the brownies:
½ cup water
1 cup sugar 
½ cup cocoa powder 
½ cup dark chocolate chips
2 medium peeled potatoes, steamed and chopped
¾ cup sunflower oil, plus extra for greasing
¾ teaspoon apple cider vinegar
¼ teaspoon salt 
1 cup flour
1 teaspoon baking powder 
¾ cup Biscoff spread

What you do:

  1. Preheat oven to 350 degrees. Grease a baking sheet with oil. 
  2. For the candied hazelnuts, onto a baking sheet, spread nuts. Place in oven for 5 to 10 minutes, or until nuts are lightly toasted. 
  3. Into a greased skillet over medium-high heat, add sugar and water. Once simmering, reduce heat to medium and add toasted nuts. Mix well with a rubber spatula and let simmer, tilting pan now and then, until water evaporates and there is a light golden syrup, about 5 minutes. Quickly scrape nuts onto greased baking tray. Sprinkle with salt and let cool. 
  4. For the brownies, into a small saucepan, add water, sugar, cocoa powder, and chocolate. Mix well. Set pan over low heat, folding mixture with a rubber spatula. Once melted, stir until smooth and remove from heat. Scrape into a bowl and set aside to cool until just warm. 
  5. Into a food processor, add potatoes and blend until just smooth. Add oil in a slow and steady stream until combined. Add vinegar and salt, and pulse to mix. Add to bowl with chocolate mixture and fold until just mixed.
  6. Into a separate bowl, combine flour and baking powder. Using a sieve, sift flour mixture over chocolate mixture and fold together, being careful to not overmix. Pour into greased skillet and spread Biscoff evenly on top. 
  7. Place in oven and bake for 17 to 20 minutes. Sprinkle with candied hazelnuts and let stand for 10 minutes before serving.

Photo credit: BOSH!

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