Prep Time
Cook Time
4 - 6 People
Serves 6
Difficulty 0


  • 300 g self rising flour
  • 55 g cocoa powder
  • 1 heaped tbsp potato starch (sub with corn or tapioca starch)
  • 220 g caster sugar
  • 90g brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 135 ml plant-based  milk
  • 180 ml coconut oil, melted
  • 1 1/2 tsp vanilla extract
  • 1 small espresso shot 
  • dark chocolate chips
  • caramel chocolate chips
  • soft crunchy Biscoff spread
  • 5-8 Biscoff biscuits


  1. Preheat the oven to 170°C. Line a square brownie baking tin with parchment paper. 
  2. In a bowl, combine all the flour, cacao powder, sugars, and salt, sifting everything so there are no lumps.
  3. Mix together the wet ingredients then add them into the bowl with the flour ingredients. Mix together well with a spatula until smooth. The batter can be slightly thick depending on your flour. 
  4. Fold in the chocolate chips (depending on how much you add, approx 1/2-1 cup) to the brownie mix and stir well.
  5. In a small bowl, heat the Biscoff spread in the microwave for a few seconds until melted. Drizzle it over the brownie mix. make swirls with a butter knife. 
  6. press the cookies into the brownie mix., add some more chocolate chips on top. 
  7. Bake the brownies for 35-40 minutes until just set in the centre, but still soft. Remove from the oven and leave to cool in the tin.
  8. When fully cooled, remove from the tin.  Slice into squares and enjoy!
  9. Keep in the fridge for up to three days or freeze a few for those much-needed brownie days!

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Hope you love these ultra-fudgy brownies as much as we do!!