These super delicious and moist vegan chocolate brownies with Biscoff cookies inside are the perfect treat for afternoon tea or to bring to a picknick!
INGREDIENTS (for 9 large brownies)
A
250g whole-grain spelt flour (or wheat flour)
150g erythrit (or brown sugar)
150g ground almonds
1 teaspoon baking powder
1 tablespoon unsweetened cocoa powder
a pinch of salt
B
270ml soy milk
120ml canola oil
C
100g vegan chocolate chips
100 Biscoff cookies
METHOD
Pre-heat the oven to 180°C.
Take brownie tray and grease it very well or line it out with baking paper. Tip: if you grease the tray a little, the paper will stick and it is easier to pour in the dough later.
Mix the ingredients A together really well in a big bowl.
Mix ingredients B in as separate bowl, add to A and mix everything with a spoon until the batter is just combined. If the dough is too thick, add a little more milk.
If you use whole chocolate instead of chocolate chips, cut it into small pieces. Then crumble 8 of the Biscoff cookies into slightly bigger chunks.
Carefully add C into the batter.
Now fill the batter evenly into the tray. Break the rest of the cookies into larger pieces and add them on top.
Bake the brownies in the oven for 40 minutes.
After that, stick a small wooden stick it into the middle of the brownies. If some batter sicks to it, leave the brownies in the oven for a bit longer until the stick comes out clean.
Take the brownies out of the oven and let them cool down completely before cutting them & enjoy!
Check out my Kyoto Sightseeing x Vegan Food guides
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