Biscoff brownies recipe

EQUIPMENT

• Digital scales
• Freestanding mixer
• Mixing bowl
• Hand held mixer
• Measuring cups
• measuring spoons
• 23 x 30cm baking tin

INGREDIENTS  

• 250 g (1 cup) butter
• 250 g (1 ½ cup) dark chocolate
• 4 eggs
• 300 g (1 ½ cups) caster sugar
• 1 teaspoon vanilla extract
• 125 g (1 cup) plain flour
• 50 g (½ cup) cocoa powder
• 200 g (1 cup) Biscoff
• A few Biscoff biscuits optional

INSTRUCTIONS 

• Preheat your oven to 180C/160C Fan/ 350f and grease and line a 23 x 30cm (9 x 12 inches) baking tin.

Melt the butter and chocolate together

• Measure out the butter and chocolate. Break the chocolate into pieces then add them both to a small sauce pan.Gently heat the butter and chocolate until they have melted into a nice smooth chocolatey mixture.Once the mixture has melted, take it off the heat and set it aside to cool down a little.

Whisk the eggs and sugar together

• Crack the eggs into a small bowl then add them to a large mixing bowl or free-standing mixer if you have one.Measure out the sugar and add it to your mixing bowl. Finally, add the vanilla extract, and add it to your bowl.Whisk the eggs and sugar together with your whisk attachment or a hand held whisk for a few minutes until the mixture is pale in colour, light and fluffy.

Add the chocolate mixture

• Keep whisking while you pour in your cooled, melted chocolate/butter mixture. Whisk it together until it has all combined.

Add the flour and cocoa

• Measure the flour and cocoa out. Add them to your mixing bowl then gently fold them in with a spatula or wooden spoon. Be as gentle as you can and stop as soon as you can’t see any unmixed in flour so that you don’t knock too much air out.

Make the Biscoff brownies

• Pour the brownie mixture into your prepared baking tin. Spread it into the corners and level the top with a spatula or the back of a spoon.With a teaspoon add dollops of Biscoff spread to the top of your brownie. Swirl it through so it’s nicely spread across and through your brownie. If you like you can also add some pieces of Biscoff biscuits as well.

Bake the Biscoff brownies

• Bake the brownies for 30-35 minutes. It’s ready when it’s hardened and crusted over on top. If you jiggle it, you should still see a little wobble in the very middle. If it’s still very wobbly all over put it back in the oven for a few more minutes then check again.You can also put a toothpick or skewer into the middle. Unlike when you bake a cake, it should come out with a little brownie mixture on it rather than totally clean.
• Remove the Biscoff brownies from the oven and leave them to cool in the tin.Once it’s cooled, remove it from the tin and cut it into squares. Don’t cut the brownies until they have cooled down otherwise they’ll likely fall apart.