Biscoff Brownies
Indulge in the richest, most decadent Biscoff Brownies! These fudgy treats combine the deep flavor of dark chocolate with the unique caramelized taste of Lotus Biscoff cookies. With just 5 simple steps, you can create a dessert that’s sure to impress.
Equipment
- 20cm (8-inch) square baking tin
- Mixing bowls
- Measuring cups and spoons
- Electric mixer
- whisk
- Spatula
- Optional: Food processor, silicone spatula
Ingredients
- 150 g unsalted butter
- 150 g dark chocolate 70% cocoa solids
- 2 large eggs
- 220 g white caster sugar
- 150 g self-raising flour
- 1 jar Lotus Biscoff spread
- 150 g Lotus Biscoff biscuits
Instructions
- Preheat the Oven
- Preheat your oven to 180°C / 350°F / Gas Mark 4.
- Grease and line a 20cm (8-inch) square baking tin with parchment paper.
- Prepare the Brownie Batter
- Melt the butter and dark chocolate together in a heatproof bowl over simmering water, stirring until smooth.
- In a separate bowl, whisk together eggs and sugar until light and fluffy.
- Gently fold the melted chocolate mixture into the egg mixture.
- Sift in the self-raising flour and fold gently until just combined.
- Add the Biscoff Elements
- Pour half of the brownie batter into the prepared tin.
- Warm the Biscoff spread slightly and drizzle half over the brownie batter.
- Sprinkle crushed Lotus Biscoff biscuits over the top.
- Pour the remaining brownie batter over the top and smooth it out.
- Drizzle the remaining Biscoff spread on top and swirl with a knife for a marbled effect.
- Bake
- Bake for 20 minutes, or until a skewer inserted comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan before slicing.
- Serving & Storage
- Slice into 12 squares and serve at room temperature or slightly warmed.
- Store in an airtight container at room temperature for 2-3 days, refrigerate for up to 10 days, or freeze for up to a month.
- To reheat, warm in the microwave for 20 seconds.