Ingredients
- 40 g of white marshmallows(vegan if required)
- 165 g of plant-based butter, melted, plus extra for greasing
- 175 g of plain flour
- 75 g of cocoa powder
- 1.5 tsp of baking powder
- 0.25 tsp of fine sea salt
- 325 g of granulated sugar
- 100 ml of almond milk
- 2 tsp of vanilla extract
- 70 g of dark chocolate, finely chopped
- 70 g of vegan biscuits(we used Lotus Biscoff), broken into small chunks
Method
Step 1
Preheat oven to 180°C/160°C fan/gas 4. Grease a 23cm square cake tin with butter and line the bottom with baking paper. Use a balloon whisk to whisk together the plain flour, cocoa powder, baking powder and fine sea salt and set to one side.Step 2
Use a freestanding mixer or electric hand mixer to beat the melted butter and sugar until smooth. Beat in the almond milk and vanilla extract, then add the bowl of dry ingredients and mix until smooth. With a spoon, stir in the chocolate and broken biscuits; dollop into the tin. Level the top and bake for 25-28mins, or until just set with a crust but still a bit gooey.Step 3
Remove from the oven; leave to cool in the tin for 20 mins, before transferring to a cooling rack to cool completely.Step 4
Melt the marshmallows in a microwave for 30 secs, then stir with a fork. Allow to stand for 2 mins or so, until cool enough to handle, then stretch the mixture over the brownies, pulling and draping it to create a spider web effect. Then leave to cool completely before slicing and serving the brownies. They’ll store in an airtight container for up to 4 days.