Vegan chocolate brownies swirled with biscoff spread.
Whisk the yogurt and milk together, then add the apple cider vinegar and mix well. Set aside.
In a large bowl combine the flour, sugar, cocoa powder, baking powder and salt.
Add the milk mixture, the butter and the vanilla to the dry mixture. Combine everything thoroughly.
Two choices. Mix your optional biscuits and/or chocolate in to the batter first, or put half of the brownie mix in your prepared tin, scatter your optional extras over, then add the remaining brownie mixture on top.
Two options for the biscoff spread - dot half of the spread in the middle of the brownie so it is sandwiched in the middle or just follow the next step.
Drizzle the biscoff spread over the top of the brownie mixture and tap the tin gently to level out.
Bake at Gas Mark 4 (350f / 175c) for 40-45 minutes. The brownie will still be soft in the middle but should be pulling away from the edges of the tin.
Take in the delicious aromas and try not to eat it whilst it is too hot! Enjoy!