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5
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Biscoff Brownies Recipe
These Biscoff brownies are exceptional: fudgy, chocolatey brownies, enriched with Biscoff spread and Biscoff Lotus Biscoff sandwich cookies.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Vegetarian
Servings:
12
brownies
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large mixing bowl
Whisk
Silicone spatula
Rectangle 20x28cm (8"x11") nonstick cake tin
Parchment/baking paper
Small mixing bowl
Spoon
Ingredients
For the brownie batter
400
g
dark chocolate 70% (bittersweet)
roughly chopped
280
g
slightly salted butter
cubed
450
g
white caster sugar (superfine sugar)
6
medium free range eggs room temp
beaten
1
tbsp
vanilla extract
170
g
plain white flour (all purpose flour)
To assemble
125
g
Lotus biscoff spread
300
g
Lotus biscoff sandwich original cream cookies
or Lotus Biscoff Caramelised Biscuits
Metric
-
Ounces
Instructions
Preheat the oven to 180C (160C fan / 350F).
Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
Make the brownie batter
Put the butter and dark chocolate in a large, microwave-safe bowl.
Melt in 30 second bursts on full power, stirring between each burst until smooth. Be careful not to overheat the chocolate as it may split.
Add the sugar to chocolate and stir together.
Add the vanilla and eggs. Whisk together gently so that you don’t introduce too much air.
Sieve the flour into the bowl. Stir gently with your whisk or stir together with a silicone spatula, making sure all the flour is mixed in.
Assemble the brownies
Pour half of the brownie batter into your prepared tin and level off.
Place the Biscoff spread in a bowl and microwave for 15-30 seconds until loosened.
Drizzle half the Biscoff spread over the brownie batter. Top with half the Biscoff cookies.
Pour the remaining brownie batter on top and level off.
Drizzle with the remaining Biscoff spread and swirl a little with the handle end of a spoon.
Top with the remaining Biscoff cookies.
Bake for 30 minutes. You can test if it's baked by pushing a skewer into the centre.. If just right, you'll see sticky crumbs.
Place the brownie in its tin on a wire rack to cool completely. I like to then chill mine overnight to get them nice and firm for slicing.
Once completely cooled, transfer the brownie to a board and trim the edges, then cut into 12 equally sized squares in a 3x4 pattern.
Video
Nutrition
Calories:
791
kcal
|
Carbohydrates:
86
g
|
Protein:
9
g
|
Fat:
46
g
|
Saturated Fat:
26
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
133
mg
|
Sodium:
286
mg
|
Potassium:
292
mg
|
Fiber:
4
g
|
Sugar:
58
g
|
Vitamin A:
715
IU
|
Calcium:
45
mg
|
Iron:
5
mg
Tried this recipe?
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@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!