Biscoff Brownies
Aaaaah the humble brownie. How could you improve such perfection? Well, I've got the answer right here... Lotus Biscoff Spread! I would happily start a petition to make this magical spread it's own food group, like it so rightly deserves, but for now... we're going to bake with it!
These are by far one of my favourite things to bake, maybe it's because I get to eat them after? Who knows! But I guarantee they'll become one of your favourites too!
For these Biscoff Brownies, you'll need:
- 125g unsalted butter
- 125g milk chocolate
- 2 medium eggs
- 185g caster sugar
- 60g plain flour
- 25g cocoa powder
- 100g Lotus Biscoff spread
Optional - Lotus Biscoff biscuits to decorate
Begin by preheating the oven to 180c/170c fan, then grease and line a 7inch square tin.
Measure the butter and milk chocolate into a microwave safe bowl and microwave at 30 second intervals until it's all melted. Leave to the side to cool.
In a large bowl, whisk together the sugar and eggs until light and fluffy. You'll know they're ready when it leaves a trail on top of the mixture as you take the whisk out. If you are doing this by hand it will take 5-10 minutes but stick with it - I promise they'll be worth it!
Once the butter and chocolate mixture is about at room temperature, slowly pour it into the eggy mix and fold in gently. (You've just spent all that time adding air to these brownies so be careful not to knock it all out). Next add in the flour and cocoa powder gently folding again until it's well combined.
Pour half of the brownie mix into the prepared tin. Scatter small spoonfuls of the biscoff spread on the top and carefully pour the remaining brownie mix on top ensuring all the biscoff spread is covered. Place the biscuits on top of your brownies and bake for 20-25 minutes. They should be flaky but still have a gentle wobble - this way they'll be super gooey!
Run a knife around the edge of the brownies to unstick them from the sides of the tin. Leave to cool in the tin before cutting.