Description
Recipe for rich chocolate Biscoff brownie recipe with crushed Biscoff cookies and swirled with Biscoff cookies butter spread (for a regular brownie pan of 8 inches / 20x20 cm - 16 pieces)
Ingredients
- 250 g (8,8 oz or 1 1/2 cups) Baking Chocolate - or semi-sweet chocolate chips
- 115 g (1 stick) Butter - unsalted
- 4 Eggs - at room temperature
- 200 g (1 cup) Sugar - granulated
- 1 1/2 tsp Vanilla extract
- 90 g (3/4 cup) Flour - Cake flour or all-purpose
- 30 g (1/4 cup) Cocoa powder - unsweetened
- 1/2 tsp Salt
- 10 Crushed Lotus Biscoff cookies + 4 for decoration
- 12 tsp Lotus Biscoff spread
Instructions
- Preheat the oven to 350°F / 180°C and line an 8 inches / 20 x 20 cm square pan with baking paper.
- In a heatproof bowl, place the butter and chocolate pieces and melt in a double boiler or microwave until completely melted.
- In a large mixing bowl, place the room-temperature eggs with the granulated sugar and vanilla extract and beat with an electric whisk for about 2 minutes until the mixture is fluffy and glossy.
- Add the melted chocolate and butter mixture and whisk again to incorporate.
- Finish with the dry ingredients, flour, cocoa powder, and salt, and mix this time with a flexible spatula to incorporate them.
- Add the Biscoff cookie chunks and mix again to incorporate them into the batter.
- Pour the brownie batter into the prepared pan and smooth the surface with an angled spatula.
- Drop dollops of Biscoff spread on top of the brownies with a small teaspoon and swirl with the blade of a knife.
- Add a few more chunks of Biscoff cookies on top and bake for about 30-35 minutes until completely baked on top. (Check for baking by sticking a toothpick or knife blade into the center, it should come out with crumbs, if it comes out with liquid batter, extend the baking time by another 5 minutes)
- Remove the brownies from the oven and let them cool completely to room temperature, then cover them with plastic wrap and place them in the fridge for 1 hour before cutting them with a large knife into 16 equal pieces.
- Enjoy the Biscoff brownies on their own or on a plate with vanilla ice cream.
Notes
Storage: At room temperature in an airtight container for about 4-5 days and up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: brownies, cake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 340
- Sugar: 17.8 g
- Sodium: 260.6 mg
- Fat: 18.1 g
- Carbohydrates: 39.8 g
- Protein: 5.8 g
- Cholesterol: 62.3 mg