Vegan cookies & cream brownies

• self-raising flour↗265g g
• soft brown sugar↗245g g
• cocoa powder↗50g g
• vanilla extract↗1 tsp tsp
• vegetable oil↗110ml ml
• white wine vinegar↗1½ tbsp tbsp
• dairy-free coconut yogurt↗85g g
• vegan cookies150g g

  of your choice, broken into chunks

Step-by-step instructions

1. 1

   Heat the oven to 170C/150C fan/gas 3 and line a 18cm x 30cm brownie tin with baking parchment. In a bowl mix together the flour, sugar, cocoa and ½ tsp salt. In a jug mix together 125ml water with the vanilla, oil, vinegar and yogurt. Pour the wet ingredients into the dry and mix until smooth and combined.

2. 2

   Pour the mix into the tin and smooth the top. Push the chunks of vegan biscuits into the batter, leaving some poking out of the top. Bake for 30-35 mins until set but still squidgy in the middle. Leave to cool in the tin, then cut into squares.