We are constantly trialing and experimenting with brownie flavours. We are currently experimenting with a biscoff biscuit crumb base with pockets of biscoff spread buried within the brownie. The challenge we face is baking times with the increased thickness of the brownie. Ensuring that the brownies are not either under or over-cooked.

Below you can click on any of the brownies we have to find out more about them (such as how calories goes into each brownie and how we would suggest devouring them).