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chocolate brownie on a serving dish with fresh multicoloured strawberries
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Biscuit Brownies

Easy to make brownies enhanced with your favourite biscuits

Course: cake, Dessert, Snack
Keyword: brownies
Created by:: Laurena @LifeDietHealth
Gather
  • 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
Prepare

  1. First make your vegan buttermilk and set aside. Whisk the yogurt and milk together, then add the apple cider vinegar and mix well.

  2. In a large bowl sift the flour, sugar, cocoa powder, baking powder and salt.

  3. Add the milk mixture, the butter and the vanilla to the dry mixture. Combine everything thoroughly.

  4. 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.

  5. Press by the rest of the biscuits into the top of the brownie mixture and tap the tin gently to level out.

  6. 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.

  7. Allow to cool for 15 minutes, then remove from the tin and cool fully on a wire rack.

  8. Enjoy!