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- 180 g self raising flour
- 30 g cacao powder
- 50 g Bourbon biscuit crumbs blended or bashed with rolling pin
- 70 g light brown sugar
- 70 g caster sugar
- 160 g melted dark chocolate
- 250 ml oat milk
- 1 tsp vanilla extract
- 70 ml dairy free yogurt
- 80 g dark chocolate chunks/chips
- 150 g Bourbon biscuits
Preheat oven to 180c and line a square or rectangular baking dish.
In a bowl combine the flour, cacao powder, bourbon crumbs, light brown sugar and caster sugar.
Add the melted chocolate, oat milk, vanilla extract and yoghurt. Combine.
Fold in the chocolate chips and pour the mixture into the lined dish.
Smooth out and then push the Bourbon biscuits into the mixture. Bake in the oven for 45-50 minutes.
Allow to cool slightly before removing from the tin and cutting into squares. They’ll be quite gooey in the middle but that’s the best part!
Store in an airtight container in the fridge and consume within 5 days.