Biscoff Brownie Crunch Bars
A two layer dairy free dessert with a brownie bites base and chocolate lotus crunch top.
Ingredients
Brownie Base
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ¾ cup (75 g) Dutch-process cocoa powder
- 1 tsp espresso powder optional
- ½ tsp salt
- ½ cup canola oil
- 3 large eggs room temperature
- ¾ cup flour
- 2 tbsp cornstarch helps create a softer, cake-flour-like crumb while staying fudgy
- ½ tsp baking powder
Lotus Chocolate Crunch
- 1 cup Lotus Biscoff spread
- 1 cup dairy-free chocolate chips
- 2 tbsp canola oil
- 2 tbsp light corn syrup
- Pinch of salt
- 4 cups lightly crushed cornflakes
Instructions
Make the brownie base:
- Heat oven to 350°F (175°C). line a 9x13 pan
- Whisk together the sugar, brown sugar, cocoa, espresso, and salt, I use a stand mixer.
- Whisk in the oil.
- Add the eggs and whisk for 3 minutes.
- Fold in the flour, cornstarch, and baking powder just until no dry streaks remain.
- Spread onto the lined baking pan.
- Bake for 24 minutes. The edges and Centre should be set.
- Cool completely before topping.
Make the cornflake crunch:
- Melt the Biscoff, chocolate, oil, and corn syrup together until smooth.
- Stir in the salt.
- Fold in the cornflakes gently so they stay crunchy.
- Spoon over the cooled brownie bites.
- Let them set for about 30–45 minutes in the fridge or freeze for 20 minutes, then slice. Store in the fridge(so chocolate stays chewy and not melty)