1
Measure the ingredients and place to the side. Preheat the oven to 180c (355f).
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2
Scatter 4/5th of crushed Biscoff Cookies into a baking tray and place to the side.
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3
Add Butter & Dark Chocolate to a heatproof mixing bowl.
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4
Melt together Butter and Dark Chocolate using either the microwave or bain marie method.
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5
Add the Flour & Cocoa through a fine sieve into a bowl and place to the side.
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6
Crack 3 Eggs and add 250g of sugar into a large mixing bowl.
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7
Use a electric whisk to mix the eggs, into they have doubled in volume.
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8
Gently fold in melted chocolate into the eggs.
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9
Fold in the Flour & Cocoa mix then add a pinch of Flaky Salt. Add this a third at a time, again being careful not to over work.
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10
The Brownie Batter should be dark and thick.
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11
Gently transfer the Brownie Batter into a baking tray.
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12
Use two teaspoons to add dollops of Biscoff Spread on top of the brownie mixture
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13
Press the dollops of Biscoff Spread down with a tea spoon. Then draw swirls in the batter with a knife.
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14
Bake the brownies for 25–30 minutes for more fudgy brownies, or 30-35 minutes for more cake-like texture.
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15
Insert a skewer, there shouldn't be too much mixture clinging to it. Leave too cool for at least 15 minutes before portioning.
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