• 80 g Butter • 180 g Dark Chocolate • 3 Eggs • 250 g Sugar • 80 g Flour • 45 g Cocoa • 200 g Biscoff Spread • 125 g Biscoff Cookies, crushed • 1 pinch Flaky Sea Salt
Prepare the Ingredients
Measure the ingredients and place to the side. Preheat the oven to 180c (355f).
Lotus Biscoff Cookies
Scatter 4/5th of crushed Biscoff Cookies into a baking tray and place to the side.
Butter & Dark Chocolate
Add Butter & Dark Chocolate to a heatproof mixing bowl.
Melt together Butter and Dark Chocolate using either the microwave or bain marie method.
Sieve Together Flour & Cocoa
Add the Flour & Cocoa through a fine sieve into a bowl and place to the side.
Add Eggs & Sugar to a Large Bowl
Crack 3 Eggs and add 250g of sugar into a large mixing bowl.
Use a electric whisk to mix the eggs, into they have doubled in volume.
Add Melted Chocolate
Gently fold in melted chocolate into the eggs.
Fold in the Dry Ingredients
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.
The Brownie Batter should be dark and thick.
Transfer the Brownie Batter
Gently transfer the Brownie Batter into a baking tray.
Add Biscoff Spread
Use two teaspoons to add dollops of Biscoff Spread on top of the brownie mixture
Press the dollops of Biscoff Spread down with a tea spoon. Then draw swirls in the batter with a knife.
Bake the brownies for 25–30 minutes for more fudgy brownies, or 30-35 minutes for more cake-like texture.
Check and Cool
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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