Vegan Sinterklaas Brownies

🛒 Ingredients

• #Brownie Base;
• 150 g vegan dark chocolate (at least 70% cocoa), melted
• 80 g vegan block butter, melted.. 150 g coconut sugar or brown sugar
• 100 ml unsweetened plant milk (soy or oat), room temperature
• 1 tsp pure vanilla extract.. 100 g plain all‑purpose flour
• 30 g unsweetened cocoa powder.. ½ tsp baking powder.. Pinch of fine sea salt
• #Speculoos Cream Layer;
• 60–80 g vegan speculoos biscuits, crushed into coarse crumbs

👩‍🍳 Instructions

1. 1

   Prep: Preheat oven to 180 °C (350 °F). Line a 20 cm × 20 cm square baking tin with parchment paper.

2. 2

   Mix wet ingredients: In a large bowl, stir together melted chocolate and melted butter until smooth. Add sugar and whisk well. Pour in plant milk and vanilla; mix until glossy and evenly combined.

3. 3

   Add dry ingredients: Sift in flour, cocoa powder, baking powder, and salt. Fold gently just until the batter comes together — do not over‑mix, or the brownies will become tough.

4. 4

   Bake: Pour batter into the tin and smooth the top. Bake for 25–30 minutes. A skewer inserted into the centre should come out with a few moist crumbs, not wet batter. Do not overbake — fudgy is better! Let cool completely in the tin.

5. 5

   Make the cream layer: In a bowl, beat speculoos spread, coconut cream, icing sugar, and vanilla until smooth and spreadable. Add a teaspoon of plant milk only if too thick.

6. 6

   Assemble: Once the brownies are fully cold, spread the cream layer evenly over the top. Scatter the crushed speculoos crumbs all over, pressing gently so they stick.

7. 7

   Chill & serve: Refrigerate for 30–45 minutes to let the cream set firmly before slicing into squares. Store covered in the fridge for up to 4 days.