Who else is going through a biscoff phase right now? It definitely can't be just me - I am completely obsessed (I even experimented with a biscoff bubble tea recipe... which may be out soon!) These brownies are gooey, biscoffy, and absolutely delicious, what more do I need to say to convince you to make these? NOTHING!
Happy cooking and enjoy your brownies!
INGREDIENTS:
- 140g of plain flour
- 25g of cocoa powder
-150g caster sugar
- 60ml vegetable oil
- 180g of vegan dark chocolate
- 3 Tbsp of biscoff spread
- 230 ml of plant based milk
- 50g of white chocolate (for the drizzle on top)
- 3 Lotus biscoff biscuits to crumble on top
METHOD:
Preheat the oven to 180 degrees Celsius and line an 8 inch baking tray with baking paper
In a large mixing bowl combine the sugar, flour and cocoa powder
Melt your chocolate and add this to the mixing bowl along with the oil, milk and biscoff spread
Combine the mixture with a wooden spoon until a smooth batter forms without lumps
Transfer the batter to the baking tray and bake for 25-30 minutes or until a skewer comes out clean after being inserted into the middle of the tray.
After the brownies have come out of the oven be sure to let them cool, (once cooled you can place them in the fridge to get them extra fudgy!)
Melt your white chocolate and dizzle over your brownies.
Crumble your biscuits and place onto your brownies for decoration
We love seeing people's recreations, feel free to tag us on Instagram and show us your twist on our recipes!
Yours,
The Humble Veggie