Super Gooey, Rich, Chocolatey Lotus Biscoff Brownies with Delicious Cookie Butter Spread and Crunchy Lotus Cookie Chunks.
Baking Tray ( I used a 18cm by 24cm)
2 Large Bowls
Flaky Sea Salt
Preheat the oven to 180c (355f). Scatter 4/5th of crushed biscoff biscuits into a baking tray and place to the side.
Melt the dark chocolate and butter together and leave them on the side to cool.
Sift the flour and cocoa into a bowl, stir to combine and set to the side.
Whisk together the eggs and sugar until thick, pale and doubled in volume.
Gently fold the chocolate mixture into the eggs. You want to mix so they are fully combined, but not enough to knock the air out of the eggs.
Fold in the dry ingredients and a pinch of flaky salt, a third at a time, again being careful not to overwork.
Pour the brownie batter into the baking tray. Using two teaspoons add dollops of biscoff spread on top of the brownie mixture.
You can optionally use a knife to draw swirls through the top of the mixture. Scatter the rest of the biscoff biscuits on top of the batter.
Bake the brownies for 25–30 minutes for more fudgy brownies or 30-35 minutes for a more cake-like texture. Leave to cool in the baking tray for at least 10 minutes before portioning.
To test if the brownies are ready, insert a skewer, there shouldn't be too much mixture clinging to it when removed. The brownies will set a little more whilst cooling.
Biscoff Brownies, Cookie Butter Brownies, Lotus Brownies
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