If you love cookie butter and you love chocolate, this recipe is for you.
These Biscoff Brownies are chocolatey, gooey and fudgey with perfect crinkle tops. They are vegan, high protein and DELICIOUS!
Packed with crunchy biscuit crumbs and velvety smooth chocolate drops.
80g dark chocolate
80g dairy free butter
2 tbsp Biscoff Spread,
1 cup coconut sugar
100g plant based yoghurt
1tsp vanilla extract
1 cup self raising gluten free flour
1/2 cup vegan dark choc protein
1 cup dairy free milk
1/2 cup cocoa powder
Pinch of salt
1/2 cup biscuit biscuits, crushed
1/2 cup dark chocolate chips
Preheat the oven to 180 degrees and line a square tray with baking paper.
Melt the chocolate with the butter and biscoff spread, and then stir in the sugar and extract.
Add in the milk and yoghurt.
Stir until smooth.
Sift in the cocoa, flour and protein powder.
Mix together until smooth and glossy. (You may need to add more liquid, depending on the flour / protein you use. The mixture should be thick, but pourable)
Fold in the crushed biscuits and chocolate drops.
Transfer batter into the prepared baking tray and spread evenly.
Top with Biscoff biscuits (optional)
Place in the oven to bake for 30-35 minutes, or until the sides are cooked and the middle is still slightly gooey.
Remove from the oven and allow to cool completely before removing from the tin and cutting into squares.