Preheat the oven to 180°C and line a 20cm (8 inch) square baking pan with a light spray of cooking oil and baking paper.

In a large bowl, add cocoa powder, self raising flour and brown sugar and mix to combine with a rubber spatula. Add in coconut oil and vanilla and start to mix, slowly adding in the dairy free milk a little at a time until the batter is smooth. Add in the dairy-free chocolate chips and chopped biscoff biscuits and stir through to combine.

Pour batter into the prepared pan, scraping down the sides of the bowl with the spatula and smoothing out the batter into the edges and corners of the pan. Drop spoonfuls of biscoff over the top. Bake for 25 minutes or until set in the middle.

Let cool in the pan for a few minutes (it will sink a bit in the middle, that’s ok) before lifting it out using the edges of the baking paper and placing in the fridge to chill for 2 hours.

Cut the brownie into 9 or 16 squares, depending on how big you want your pieces. Drizzle with a little melted biscoff to serve if you’re feeling extra. Keep leftover brownies in an airtight container for 2-3 days.