If you haven’t heard of Biscoff before, it is a caramelised biscuit spread from the brand Lotus. Sometimes it is described as ‘Speculoos’ which comes from the Dutch biscuits that the spread originates from. It is also known as Cookie Butter and a few other brands make it too, but the Lotus version is the only one available in the UK at the moment. You can get it at most supermarkets in both crunchy and smooth, and it can be found on the same aisle as the jam and Nutella. I’ve swirled it into these Biscoff Brownies and added Lotus biscuits on top too for extra Biscoff flavour!
I started by melting the dark chocolate and butter together in a pan on a low heat. I let it cool for 5 minutes.
In a bowl I whisked together the eggs and light brown sugar.
I added the chocolate mixture to the egg mixture, whisking constantly as I poured it in. Then I added the plain flour, cocoa powder and baking powder.
I poured the batter into a lined traybake tin and added blobs of Biscoff spread. Using a butter knife, I swirled the mixture around a bit.
Once the brownies had baked for 20 minutes, I took them out of the oven and pressed the biscuits in, then they went back in the oven for another 10 minutes.
I cut the Biscoff Brownies up so that the biscuits stayed whole in each piece as I think it looks really attractive!
Even though the Biscoff spread was in blobs, the whole Biscoff Brownies tasted infused with it’s flavour!
More Biscoff recipes…
|Biscoff Cheesecake Squares||Biscoff & Banana Cake with Caramel Drip||Lotus Biscoff Cupcakes|
|Biscoff Cheesecake (No Bake)|
Products from Amazon.co.uk
Rich chocolate brownies swirled with Biscoff spread and topped with Lotus biscuits
- 350 g Dark chocolate broken into squares
- 250 g Butter or baking spread
- 250 g Light brown sugar
- 3 Eggs large
- 100 g Plain flour
- 30 g Cocoa powder
- 1 tsp Baking powder
- 150 g Biscoff spread
- 12 Lotus biscuits
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 5 minutes
In a bowl whisk together the eggs and light brown sugar until frothy
Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in
Add the plain flour, cocoa powder and baking powder. Whisk in until you can't see any flour
Pour the batter into the lined traybake tin and add blobs of the Biscoff spread all over. Use a butter knife to swirl it around a little bit - don't over mix
Bake for 20 minutes
Take the brownies out of the oven, press the Lotus biscuits into the batter, then put them back in the oven for 10 minutes
Let the brownies cool completely in the tin before removing and slicing up
Store in an airtight container in a cool place and eat within 3 days
NB. this post is NOT sponsored by Lotus Biscoff – I just love their products!
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