Chocolate brownies are one of my favourite comfort treats and I’ve decided to make these extra special with a gooey marshmallow centre and swirls of Lotus Biscoff spread – topped off with even more Freedom Mallows for that toasted chewy topping and some biscuits for extra texture!
You will need:
1 cup of plain flour
1 tsp of baking Powder
½ cup of coconut Milk (or your favourite plant based alternative)
⅓ cup of cane sugar
½ cup of melted vegan chocolate
½ cup of melted vegan butter
½ teaspoon of seasalt (you can save a pinch of this for on top)
½ cup of cocoa powder
1 cup of Freedom Mini Marshmallows
2 tablespoons of Lotus biscoff spread
Chocolate chips and hazelnuts (optional)
Topping: mallows, swirl of biscoff spread and some crushed biscuits
Baking tin and baking paper
Preheat the oven to 180 degrees – oil your baking tray and line with paper
Combine your wet ingredients; melted vegan butter, coconut milk, melted chocolate
add in the sugar and whisk
In a separate bowl combine your dry ingredients; flour, baking powder, cocoa powder, and salt.
Gently stir the dry and wet mixtures together
Fold in marshmallows and spoons of biscoff and chocolate chips (if using)
Pour mixture into baking dish and even out
Add your topping (without biscuits) and bake for 25 minutes until a knife comes out clean
Remove to cool and drizzle some more biscoff – topping with biscuits and that pinch of sea salt!
I technically over baked this batch (woops) making them a little crumbly but they were so delicious warm and topped with vegan vanilla ice cream – just shows that even mistakes can lead to good things. Enjoy!
Thank you @papermachemind once again for a beautiful Mallow recipe.