Biscoff's caramel and spiced flavour makes them a perfect addition to a rich chocolatey brownie (and coffee!). Rather than mixing the spread evenly throughout the bake, which I find can make it a bit drier - a brownie sin - and hard to distinguish the taste, I dollop them in with teaspoons so that every other mouthful has a full on biscoff flavour. I LOVE these brownies!!
Total time to make : 50 minutes Time to prep : 15 minutes
Time to bake : 35 minutes
Servings : 24
Ingredients
280g unsalted butter
280g dark (70%) chocolate
420g caster sugar
4 eggs, at room temperature
140g plain flour
60g cocoa powder
1 tsp salt
1/2 - 3/4 400g jar of Biscoff spread (smooth or crunchy)
Biscoff biscuits, to top
Method
Preheat a fan oven to 160C and lightly grease and line a 13 x 9 inch baking tin with non-stick baking paper
In a small saucepan over a low heat, gently melt the butter and dark chocolate together, stirring occasionally to mix. Turn off the heat just before the mixture completely melts, they will continue to melt together off the heat. Set aside so that it slightly cools
In one mixing bowl, sieve in the flour and cocoa powder then and add in the sugar and eggs - mix with a wooden spoon or spatula until the eggs are mixed through
Pour the melted but slightly cooled butter/chocolate from the saucepan into the mixing bowl and mix again until just combined
Pour the brownie mix into the prepared tin and dollop heaped teaspoons of Biscoff spread throughout the mix, pushing them gently into the mix - no need to be neat. Top with the biscoff biscuits, laid either horizontally like bricks or diagonally. Bake for around 35 minutes, when it's ready the edges will be cooked, the biscuits will be a darker brown and the middle will still be a bit wobbly and look slightly under-baked (this is a good thing!)
Leave to cool completely - I refrigerate mine for at least 2 hours after it's cooled to room temperature to make slicing easier. Cuts into 24 x 2 inch squares, use a serrated knife, slicing in one direction (not sawing back and forth) to gently score the brownie tops without making the biscuits crack or crumble
Nutritional Information
(per slice)
335 calories
4g protein, 35g carbs, 19g fat
Good to know:
Store for up to 5 days at room temperature or in the fridge in an airtight container for up to 7 days