Vegan chocolate brownies swirled with biscoff spread.
- 100 g plain yogurt (we used alpro plain soya)
- 100 ml milk (we used Oatly Barista)
- 1 teaspoon apple cider vinegar
- 250 g plain flour (gluten free if required)
- 150 g sugar (we used granulated)
- 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 Vitalite)
- 1 teaspoon vanilla extract
- *optional 5-10 lotus or lotus cream biscuits (broken/crushed)
- *optional 2-4 tablespoons chocolate chips (or chunks)
- 2-6 tablespoons Biscoff spread
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Whisk the yogurt and milk together, then add the apple cider vinegar and mix well. Set aside.
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In a large bowl combine 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 your optional biscuits and/or chocolate in to the batter first, or put half of the brownie mix in your prepared tin, scatter your optional extras over, then add the remaining brownie mixture on top.
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Two options for the biscoff spread - dot half of the spread in the middle of the brownie so it is sandwiched in the middle or just follow the next step.
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Drizzle the biscoff spread over 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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Take in the delicious aromas and try not to eat it whilst it is too hot! Enjoy!
