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Plant-based   |   Veganism   |   Recipes

Leftover spuds? Make a plant-based brownie

Crisp and chewy round the outside, soft and gooey in the middle, packed with indulgent chocolatey deliciousness, this is the quintessential brownie, but laced with Biscoff and studded with caramelised hazelnuts to make it that extra bit special.

Serves 8

300g unpeeled potatoes 100ml water

200g caster sugar 60g cocoa powder 100g dark chocolate

150g sunflower oil, plus

extra for greasing

¾ tsp apple cider vinegar

a pinch of salt 110g plain flour

1 tsp baking powder

175g Biscoff spread


For the candied hazelnuts

75g blanched hazelnuts

50g caster sugar

25ml water

½ tsp sea salt flakes (optional)


Preheat the oven to 170°C

Set a steamer or metal colander over a small saucepan with 3-5cm water over a medium-high heat

Grease a medium ovenproof frying pan with oil

Grease a baking tray or sheet of parchment paper with plenty of oil


Steam the potatoes

Put the potatoes in the steamer or colander, cover and steam for 30-40 minutes, until tender

Set aside to cool just slightly


Meanwhile, candy the hazelnuts

Spread the nuts over the baking tray

Put the tray in the oven for 5-10 minutes, until the nuts are lightly toasted

Put the sugar and water into the greased frying pan and set the pan over a medium-high heat

As soon as the liquid starts to bubble, reduce the heat to medium

Add the toasted nuts, mix well with a rubber spatula and let it bubble away, tilting the pan now and then, until the water evaporates and you have a light golden syrup that coats the nuts (about 5 minutes)

Quickly scrape the nuts on to the greased baking tray or parchment paper

Sprinkle over the salt and leave to cool


Meanwhile, prep the chocolate

Wash out the small saucepan and add the water, sugar, cocoa powder and chocolate

Mix well

Set the pan over a low heat, folding the mixture with a rubber spatula now and again

Once melted, stir until smooth and take off the heat

Scrape into a bowl and set aside to cool until just warm


Make the brownie mixture

Once they're cool enough to handle but still hot, peel and chop the potatoes into the food processor

Blitz until smooth

Add the oil in a slow and steady stream until combined

Add the vinegar and salt and pulse to mix

Tip into the bowl with the chocolate mixture

Fold until just mixed

Add the flour and baking powder to a separate bowl and mix to combine, then sieve the flours over the chocolate mixture and fold together without overmixing

Scrape into the greased frying pan

Spread the Biscoff evenly over the top


Bake the brownie

Put the pan in the hot oven and bake for 17-20 minutes

Sprinkle over the candied hazelnuts and either leave to stand for 10 minutes before digging in while it's hot, or leave to cool, cut into slices and serve

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