Biscoff Brownies
Super fudgy Lotus Biscoff brownies will be the best thing you'll bake this year! So whether you need something for a housewarming gift, a bake sale or just to enjoy at the weekend, you won't be disappointed with these rich, decadent delicious brownies.
Equipment
- 1 9 x 12" tin
Ingredients
- 235 g Salted Butter
- 150 g Dark Chocolate
- 150 g Milk Chocolate
- ½ Teaspoon Salt
- ½ Teaspoon Instant coffee
- 295 g Caster Sugar
- 85 g Dark Brown Sugar
- 5 Medium Eggs See Notes
- 175 g Plain Flour
- 25 g Cocoa Powder
- 180 g Biscoff spread 150g, then 30g
- 12 Biscoff Biscuits
Instructions
- Preheat oven to 180° fan / 400F or Gas Mark 6 and line a 9x12x2" baking tin with greaseproof paper
- In a large bowl add 235 g Salted Butter, 150 g Dark Chocolate, 150 g Milk Chocolate, ½ Teaspoon Salt and ½ Teaspoon Instant coffee then microwave for 1 minute & then mix, then for a further 30 seconds (may need a further 30s if lower power microwave. Can also use a Bain Marie, over simmering water until fully melted)
- Add in both 295 g Caster Sugar and 85 g Dark Brown Sugar, mix to combine, then microwave for 1 minute and mix again
- Whisk in the 5 Medium Eggs to ensure they are fully combined
- Add in the 175 g Plain Flour and the 25 g Cocoa Powder - mix to combine
- Melt 150g of the biscoff spread in the microwave in 15-30s bursts and mix each time you check it - stay by the microwave as it can easily burn.
- Drizzle a small amount into the bottom of the lined baking tin
- Pour in your brownie mix on top of the Biscoff
- Drizzle more Lotus Biscoff spread on top in lines and then use a cake tester (or end of a spoon) to drag through the Biscoff
- Bake for 34 minutes, turning the tin at 17 minutes - See Notes
- Once out of the oven add your 12 Biscoff Biscuits to each square
- Allow to cool fully in their tray, then remove and place in the fridge for 2hrs or overnight
- Melt he remaining 30g of biscoff spread in a small bowl and use a spoon to drizzle over the top
Notes
- Don’t overheat the chocolate mixture. When melting the butter and chocolate, heat in short bursts and stir in between. Overheating can cause the chocolate to seize or become grainy, which can affect the texture of the brownies. Using the Bain Marie method would avoid this happening.
- Use room temperature eggs. Cold eggs can cause the melted chocolate mixture to stiffen. Let them sit out for 20-30 minutes before mixing for a smoother batter.
- Avoid overmixing once the flour is added. Mix just until the flour and cocoa powder are incorporated. Overmixing can lead to dense or cakey brownies instead of fudgy ones.
- Don’t overbake. The centre should still have a slight jiggle when you take the brownies out of the oven. They will continue to set as they cool, giving you the best gooey texture.
- Rotate the tin halfway through baking. Ovens can have hot spots, so turning the tin at the 15-minute mark ensures even baking across the entire tray.
- Swap the toppings. I use Biscoff to make these gooey brownies, but it can easily be swapped with whatever toppings you like best. Nutella, Bueno Spread, Pistachio Cream all work great.
Nutrition
Calories: 574kcalCarbohydrates: 65gProtein: 7gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 111mgSodium: 258mgPotassium: 214mgFiber: 3gSugar: 46gVitamin A: 593IUCalcium: 38mgIron: 3mg
Tried this recipe?Let us know how it was!