What a perfect recipe. Fudgey dense brownies studded with oozing biscoff spread and crunchy caramelised biscuits, delightful.
This recipe is adapted from inspiredtaste.net, who use a unique method of beating the brownie mixture vigorously for 40-50 strokes before baking. This sounds rather counterintuitive to many brownie recipes which call for JUST mixing the batter until combined, or CAREFULLY folding to keep air incorporated. Thanks to this recipe, I am a convert and really believe this technique produces the fudgiest, most dense and indulgent brownies you’ll ever make.
I’m going to jump straight into this recipe because I assure you that you really don’t need any convincing that you should bake these brownies because the combination of chocolate and biscoff is just bliss.
Lots of love, Sofia xxx
- 10 biscoff biscuits
- 1 large jar of lotus biscoff spread
- 150g butter
- 2 large free-range eggs
- 250g caster sugar
- 80g good quality cocoa (I use Green & Black’s)
- 65g plain flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp espresso powder (optional)
- Recipe fills an 8 or 9-inch square brownie pan (cut into however many pieces you desire)
- Grease and line an 8 or 9-inch square brownie tin with butter and baking parchment.
- Pre-heat your oven to 160°C.
- Melt your butter in a large bowl in a microwave. Leave to cool for 5-10 minutes.
- Add your sugar, cocoa powder and salt to the melted butter and stir with a wooden spoon or spatula to form a gritty batter.
- Add your vanilla and beat your eggs one at a time into the butter mix until fully incorporated.
- Add your flour and espresso powder into the mix and stir to combine.
- Next, beat your brownie mix vigorously for 40-50 strokes back and forth to form a thick, sticky brownie batter.
- Spread the batter evenly into your pan, and finally add your biscoff.
- Dollop spoonfuls of biscoff spread onto your layer of brownie, to make sure each piece has a delicious amount of biscoff on top.
- Finally, crumble shards of lotus biscuits on top of your brownie.
- Bake your brownies for 20-30 minutes, until there is a slight wobble in the centre of the brownie tin but the edges are starting to dry/crust.
- Leave the brownie to cool completely, cut and enjoy ❤
Please let me know if you have any comments or questions!! lots of love xxx