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 xxx
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
- ยฝ tsp bicarbonate of soda
- Pinch of sea salt flakes
- 1 tsp cinnamon
Instructions
- Heat your oven to 180ยฐC.
- 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.
2 Responses
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)?
From a jar xx