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!
