Method

1. Preheat the oven to 170°C and grease and line a 20 × 20 cm baking tin.
2. Melt the coconut oil and chocolate chips together until smooth and no lumps remain.
3. Whisk through the maple syrup, almond flour, plain flour, cocoa powder, eggs, vanilla essence, and ground coffee until a smooth batter forms.
4. Pour the batter into your lined tin and swirl through the Biscoff spread.
5. Bake for 15-20 minutes, rotating the tray halfway for an even bake.
6. TIP: Don’t be afraid to slightly undercook your brownies - this is how they turn out extra fudgy. The edges should look set while the centre still jiggles slightly when you shake the tray.
7. Remove from the oven and allow to cool completely before slicing or use a heart shaped cookie cutter to cut brownies into heart shapes.