Chocolate Biscoff Almond Brownie Hearts

Soft and gooey chocolate biscoff almond brownie hearts — utterly delicious and super easy to make. Serve with a zingy raspberry compote for a perfect pairing.

Soft and gooey chocolate biscoff almond brownie hearts!

These brownies are utterly delicious and super easy to make. Pair with a zingy raspberry compote for a perfect pairing.

I’ve created a lot of brownies over the years and I think this might be one of my all-time favourites — they are super moist and rich and adding the biscoff adds another layer of flavour and deliciousness.

I created these with valentines in mind — as classic, I know, but can you really do wrong with chocolate and raspberry?

The compote adds a wonderful zingy sweet (but not too sweet) contrast to the deep chocolate flavours.

I hope you enjoy this lovely treat, much love. Niki xx

The Recipe

Prep time: 10

Cook time: 25

Serves 8-10

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Ingredients

For the wet ingredients

300 ml plant based milk
100 g vegan dark chocolate
2 tbsp peanut butter
2 tsp vanilla extract
1 tsp almond extract
6 tbsp biscoff

For the dry ingredients

70 g light brown sugar
130 g ground almonds
40 g raw cacao powder
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch of sea salt flakes
1 tsp cinnamon

Instructions

Heat your oven to 180°C.
Line the base and sides of a medium baking tray with baking paper
Add the wet ingredients to a saucepan and gently heat to combine. Stir gently with a whisk to combine.
Now add all the dry ingredients to a large bowl. Mix to combine.
Transfer in wet mix into the bowl, fold in to combine. Now stir in the mincemeat and choc chips.
Spoon everything into the baking tray. Press into the sides.
Bake for 20 minutes, remove from the oven and let cool for at least a hour to set.
Slice and store in an airtight container for up to 4 days.

Print Recipe

I'd love to hear your comments…

Sinead

3 years ago Reply

Do you mean 6 tbs of the biscoff spread from a jar? Or do you mean crush the actual dry cookies and spoon out 6 tbs of cookie crumbs into the wet ingredients (where I guess they would just dissolve)?
- A
  
  Niki
  
  2 years ago Reply
  
  From a jar xx