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.

Chocolate biscoff almond brownie hearts

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 xxx

Chocolate biscoff almond brownie hearts

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.
Prep time: 10 minutes
Cook time: 25 minutes
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.

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2 Responses

  1. 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)?

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