Preheat your oven to 180℃ fan and line an 8 x 8 inch square or loose base tin with greaseproof paper, allowing the paper to hang over the edges for easy removal later.

In a medium bowl, sift together the cocoa powder and flour.

Fill a small saucepan with water to about a quarter full and place it over medium heat. In a heatproof bowl, combine the dairy-free chocolate and melted butter, then set the bowl over the saucepan to create a bain-marie. Stir the mixture until melted and smooth, then remove from heat and let it cool slightly.

In a separate medium mixing bowl, combine the aquafaba and sugar. Whip this mixture on high speed for about 5 minutes until it becomes thick and glossy. A stand mixer with a balloon whisk attachment works well, but an electric hand whisk is also effective.

Once the aquafaba mixture is thick enough to ribbon off the whisk, gently pour the melted chocolate and butter mixture over it. Carefully fold the two mixtures together with a spatula, being cautious to retain as much air as possible.

Sift the flour and cocoa powder into the mixture and fold until a rich, thick brownie batter forms. Then, gently fold in the roughly chopped Biscoff biscuits.

Pour the brownie batter into the lined tin and level it off with an offset spatula. Bake in the center of the oven for 30-35 minutes. For a fudgier brownie, consider reducing the baking time by 5 minutes.

Once baked, remove the tin from the oven and let it cool completely on a wire rack. Keep the brownie in the tin while cooling to help maintain its shape and moisture.

In a small saucepan, add the Biscoff spread and heat it on low until melted, stirring constantly to prevent burning. Alternatively, you can melt it in the microwave in 20-second intervals.

Once the brownie is cool to the touch, pour the melted Biscoff spread over it, using an offset spatula to spread it evenly. Place the tin in the fridge to set for about 1-2 hours.

In a high-speed blender, combine all the mascarpone cream ingredients and blend until smooth. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well mixed.

Once the cream is smooth, pour it over the set Biscoff spread, spreading it evenly into the corners of the tin with the back of a spoon or an offset spatula. Tap the tin on the countertop a few times to remove any air bubbles.

Crush some Biscoff biscuits in a food processor or place them in a clean tea towel and bash them with a rolling pin until they resemble crumbs. Sprinkle these crumbs over the cream layer, which will help them stick.

Refrigerate the brownie overnight to allow the cream to firm up. Once set, use a sharp knife to score the edges of the tin to help release the brownie.

Push the base of the tin to remove the brownie and place it on a chopping board. Carefully cut the brownie into squares, wiping the knife clean after each cut for neat edges. Serve and enjoy!