Ingredients

1 cup plain flour | 120g  (If gluten free, sub for ½ cup GF plain flour | 65 g  and  ½ cup coconut  flour | 60g)

¾ cup demerara sugar| 175 g

½ tsp baking powder

1/2 tsp salt

1/4 cup | 40g Chocolate Chunks (I used Cox & Co Cacao Nib)

4 heaped tbsp vegan butter | 80g

3/4 cup peanut butter | 170g

2 tbsp oat milk | 60ml

1/2 cup Chocolate Chunks for the topping | 35g

Top with 2 tbsp biscoff spread

Method

Preheat the oven to 180ºC

Bring the dry ingredients together in a large mixing bowl

In a separate bowl add the peanut butter, oat milk and room temperature butter and whisk together 

Pour the wet ingredients into the dry and mix together with the chocolate chunks until combined then spoon into a lined brownie tin then adding the remaining chocolate chunks on top, pushing them slightly into the surface

Bake for 22 minutes, don’t worry if the centre is still gooey, it’ll firm when cooling down

Place onto a baking tray and allow to cool for at least 10 minutes before cutting

Heat the biscoff spread then drizzle over the top!

Enjoy!