Biscoff  Brownies

Ingredient List

• 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

1

Measure the ingredients and place to the side. Preheat the oven to 180c (355f).

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Lotus Biscoff Cookies

2

Scatter 4/5th of crushed Biscoff Cookies into a baking tray and place to the side.

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Butter & Dark Chocolate

3

Add Butter & Dark Chocolate to a heatproof mixing bowl.

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Melt Together

4

Melt together Butter and Dark Chocolate using either the microwave or bain marie method.

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Sieve Together Flour & Cocoa

5

Add the Flour & Cocoa through a fine sieve into a bowl and place to the side.

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Add Eggs & Sugar to a Large Bowl

6

Crack 3 Eggs and add 250g of sugar into a large mixing bowl.

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Whisk Together

7

Use a electric whisk to mix the eggs, into they have doubled in volume. 

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Add Melted Chocolate

8

Gently fold in melted chocolate into the eggs.

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Fold in the Dry Ingredients

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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Batter Check

10

The Brownie Batter should be dark and thick.

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Transfer the Brownie Batter

11

Gently transfer the Brownie Batter into a baking tray.

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Add Biscoff Spread

12

Use two teaspoons to add dollops of Biscoff Spread on top of the brownie mixture

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Design

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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Bake

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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Check and Cool

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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