Biscoff Brownies
These fudgy Biscoff brownies are packed with pieces of Lotus Biscoff biscuits, chunks of chocolate and topped with a Biscoff cookie butter swirl to create a rich brownie that is a must bake for any Biscoff fan!
Equipment
- 1 20cm x 20cm (8” x 8”) square tin
Ingredients
- 185g (6.5 oz) 70% cocoa dark chocolate roughly chopped
- 185g (6.5 oz) unsalted butter
- 225g (1 c) caster sugar
- 3 eggs size large
- 60g (¼ c plus 2 tablespoons) plain flour
- Pinch salt
- ½ Teaspoon ground cinnamon
- 60g (½ c) cocoa powder
- 10 Biscoff biscuits (80g) broken into chunks
- 60g (2 oz) Milk chocolate roughly chopped
- 3 Tablespoons Biscoff spread (90g)
- 3-4 Biscoff biscuits for the top
Instructions
- Preheat the oven to 160℃ fan / 180℃/ 320℉ convection / 356℉.
- Line a 20 x 20cm (8 x 8") square baking tin with baking paper / parchment.
- In a ban marie (a heatproof bowl set over a pan of barely simmering water), melt the dark chocolate and butter. Cool.
- Using a stand mixer fitted with the whisk attachment, or an electric whisk, whisk the eggs and caster sugar together for 3 minutes until light and tripled in volume.
- Gently stir the cooled melted butter and chocolate into the fluffy beaten eggs and sugar.
- Sift in the plain flour, salt, ground cinnamon and cocoa powder and stir with a spoon until just combined.
- Gently fold in the chunks of biscuits and roughly chopped milk chocolate.
- Pour the mixture into the lined tin and knock gently to release any air bubbles.
- Dot teaspoons of the biscoff cookie butter / spread over the top of the brownie, then using a blunt knife like a butter knife, lightly drag the brownie mixture through the cookie butter to create a marble effect.
- Scatter over 3-4 roughly broken biscoff biscuits.
- Place in the preheated oven and bake for 20-23 minutes, until the brownie doesn't wobble in the middle, and a skewer inserted into the middle of the brownie comes out sticky not raw.
- (If the skewer comes out very sticky and covered in runny batter, return to the oven for 2 minutes and test again.)
- Leave to cool in the tin. Cool completely before cutting in to squares.
- Store in an airtight container at room temperature for 5 days, or freeze for up to 1 month.
Notes
Lotus Biscoff biscuits – lotus Biscoff cookies
Lotus Biscoff cookie butter spread – Biscoff spread is swirled through the brownie batter to create pools of cookie butter. I personally prefer using smooth cookie butter but if you only have crunchy cookie butter then that should work.
Dark chocolate – use a good quality chocolate. I like to use Lindt dark chocolate in Australia. If you are in the UK any brand of dark chocolate around 70% cocoa will work.
Butter – salted butter or unsalted butter. If you use salted butter them omit the pinch of salt.
Cocoa powder – a Dutch processed cocoa powder will give a deep chocolate taste and rich brown colour to the brownies.
Eggs – I use large eggs, weighing approx. 55g – 60g each. Use room temperature eggs for the best results.
Plain flour – all purpose flour.
Caster sugar – this fine sugar dissolves quickly in baking.
Ground cinnamon – this is optional, but I love the added cinnamon flavour that works well with the Biscoff.
Milk chocolate – roughly chop milk chocolate, or use milk chocolate chips, semi-sweet chocolate chips or dark chocolate.
Salt – this helps enhance the chocolate flavour.
Beat the eggs and sugar until pale and tripled in size – this helps create that light but gooey texture and crispy meringue like edges.
Stir in the dry ingredients lightly, so you don’t lose all that air you created in the eggs and sugar mixture. Over mixing the batter can lead to tough brownies that won’t rise as well.
Don’t break the biscuits into too fine a crumb, you want chunks to get that Biscoff flavour.
When spreading out the cookie butter don’t mix it in too much either, otherwise you will lose the bursts of concentrated Biscoff flavour.
Don’t over bake the brownie – if you over bake the brownie it will become dry and you lose that fudgy texture.
Wait until the brownies are completely cold before slicing. If they are still warm when you cut them, they can crumble.
Nutrition
Calories: 294kcalCarbohydrates: 32gProtein: 4gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 56mgSodium: 41mgPotassium: 184mgFiber: 3gSugar: 21gVitamin A: 338IUVitamin C: 0.003mgCalcium: 26mgIron: 3mg
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