Brownies are such a popular and useful sweet treat. They work equally well as a cake, snack or a pudding; we particularly like a warmed brownie with ice cream and caramel or magic chocolate sauce – mmmmm pure pudding heaven.
I have’t posted a brownie recipe for absolutely ages, but last week I came across some pictures of beautiful brownies which featured a yummy swirl. This got me thinking, brownies are delicious but they’re not overly sweet, so a swirl to sweeten the overall effect would work a treat. Biscoff spread is such a great nut-free spread and is delicious with chocolate, so my decision of flavour combos was a real no brainer!
To counter the sweet swirl, I have made these brownies extra rich and decadent with plenty of melted chocolate stirred in, giving a luxurious and intensely chocolatey effect. There are what you may call brownie perfection.
Brownies with a Biscoff Swirl
(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
4 tbsp cocoa powder
150g self-raising flour
110g caster sugar
1/2 tsp salt
1 tsp vanilla extract
5 tbsp flavourless oil, I use sunflower
250ml dairy-free milk
100g dairy-free chocolate, melted
4 tbsp Biscoff spread
- Preheat the oven to 180 degrees centigrade. Line a brownie tin with parchment
- In a bowl, mix together the cocoa, self-raising flour, caster sugar and salt.
- Pour in the oil, milk and vanilla and mix to form a smooth batter
- Stir in the melted chocolate (this will make the batter much stiffer)
- Transfer to the lined brownie tin and level off.
- Warm the Biscoff spread so it becomes runnier, dollop over the brownie batter and using the handle of a wooden spoon swirl it though
- Bake for 20-25 minutes. It should be a bit gooey looking in the middle. Cool fully in the tin before cutting into portions.