Biscuit (aka cookie) Brownies!
This week’s recipe is a delightful twist on my ever-popular decadent biscoff brownie recipe. If you love brownies and biscuits (aka cookies), you’re in for a treat! These easy-to-make chocolate brownies incorporate biscuits, adding a deliciously crunchy texture to the rich, fudginess of a good brownie. I used mini Oreos and chocolate Jammie Dodgers but you can use your favourite biscuits or, use up whatever you have that needs reviving! These brownies are perfect for a coffee morning or afternoon tea, and are likely to become a new favourite.
The Biscuit Brownie Recipe
These brownies are easy to make, using basic ingredients you likely already have: plain flour, butter (vegan butter if needed), granulated sugar, regular cocoa powder, a hint of baking powder, and a splash of vanilla extract. You will also need some yogurt, milk and some apple cider vinegar to make your vegan buttermilk. When it comes to the biscuits, you can choose whatever takes your fancy, be that mini versions, regular sized, plain, chocolate or a mixture! Then of course, it’s up to you if you choose to add in some extra chocolate – chocolate chips, drops, broken up bars, anything you like can go in!
Easy to make brownies enhanced with your favourite biscuits
- 100 g plain yogurt (we used Alpro plain soya)
- 100 ml milk (we used unsweetened Oato)
- 1 teaspoon apple cider vinegar
- 250 g plain flour (gluten free if required)
- 150 g granulated sugar
- 50 g cocoa powder (use half if using raw cacao)
- 5 teaspoons baking powder (check quantities per 100g on your packet)
- pinch of salt
- 100 g butter melted (we used Flora buttery)
- 1 teaspoon vanilla extract
- 10-15 whole biscuits (or 4 packs of minis) whole/broken/crushed
- *optional 2-4 tablespoons chocolate chips or chunks
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First make your vegan buttermilk and set aside. Whisk the yogurt and milk together, then add the apple cider vinegar and mix well.
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In a large bowl sift the flour, sugar, cocoa powder, baking powder and salt.
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Add the milk mixture, the butter and the vanilla to the dry mixture. Combine everything thoroughly.
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Two choices. Mix most of your biscuits (and chocolate if using) in to the batter first, or put half of the brownie mix in your prepared tin, scatter your biscuits (& chocolate) over, then add the remaining brownie mixture on top.
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Press by the rest of the biscuits into the top of the brownie mixture and tap the tin gently to level out.
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Bake at Gas Mark 4 (350f / 175c) for 40-45 minutes. The brownie will still be soft in the middle but should be pulling away from the edges of the tin.
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Allow to cool for 15 minutes, then remove from the tin and cool fully on a wire rack.
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Enjoy!
What do I need?
Have a look here for items which could help you make these brownies. Check out these mixing bowls, whisks, brownie tins, biscuit ideas and other items which you might need.
Serving
Serve your brownies freshly made as they are or add some ice-cream, cream, custard or fresh fruit. We served these with white and red strawberries.
Storing
The brownies might be good for storing, but I doubt you’ll have many left! Seriously though, they’ll keep their freshness for 2-3 days in an airtight container, and will still taste ok for up to 5 days (although they might need warming to bring back that ‘just baked’ taste). These are great for freezing too, but do portion them up first! Remember to label especially if you’ve got non vegan brownies in the freezer too!
Sharing
These are perfect for sharing at a coffee morning or afternoon tea, or could even be a substitute for a birthday cake (hint hint lol)!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. What are you going to put in your brownies? Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
