Although cupcakes are generally my thing when it comes to baking, sometimes other tasty recipes creep in too because if it tastes good… that’s all that matters, right?!
Introducing my latest bake, chocolate biscoff brownies.
I love baking brownies, they are so easy to make and almost impossible to get wrong. It basically involves banging a lot of deliciousness in a bowl, mixing it all together and baking until all those delicious ingredients combine and make something out of this world.
And you can put almost anything in brownies and more often than not, it just works. So with leftover ingredients from a recent batch of Lotus Biscoff Cupcakes I baked, I decided to put that heavenly spread back to good use and make some gooey brownies.
Taking inspiration from Jane’s Patisserie recipe, I decided to mix it up a little and incorporate more of the spread within the brownie mix so that the distinct caramel flavour melted through the entire brownie. I also bashed up some lotus biscuits and sprinkled them on top to add a little crunch.
These brownies had lots of lovely compliments and I’m sure yours will too if you give these a go.
- 200g Unsalted Butter (I use Stork)
- 275g Caster Sugar
- 90g Plain Flour
- 40g Cocoa Powder
- 200g Dark Chocolate (I use Bournville)
- 200g Milk Chocolate Chunks
- 3 Large Eggs
- 150g Lotus Biscuits (Chopped Up)
- ½ Jar Biscoff Spread
1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Grease and line a brownie traybake tin with parchment paper.
2. Break up the dark chocolate into small squares and place in a pan, add in your butter and melt together on a low heat, stirring all the time. Once the butter and dark chocolate have completely melted together with no lumps, leave to cool slightly and put to one side.
3. Using a mixer with a balloon whisk attachment (or whisk by hand if you have the patience) whisk together the eggs and sugar. You want to whisk until fluffy, thick and pale.
4. Fold your melted chocolate/butter mixture into the eggs/sugar. Add the flour and cocoa powder and fold this into the mixture until fully combined and there are no lumps left.
5. Now it’s time to add the good stuff. Firstly, melt your biscoff spread so it becomes a little runnier and easier to incorporate into the mixture. I place it in the microwave for around 30 seconds but keep checking the consistency in 10-15 second bursts. Finally fold the milk chocolate chunks and the biscoff spread into the mixture.
6. Pour the mixture into the brownie tin and spread evenly, sprinkle over your chopped up Lotus biscuits for a crunchy topping.
7. Bake in the oven for around 35 mins, or until a knife comes out clean and leave to cool completely before taking the brownies out of the tin.
All that’s left to do is cut them up into brownie shaped squares and share them with your favourite people!
I hope you enjoyed this chocolate biscoff brownie recipe. If there are any other recipes you’d like me to try or flavours you would like me to incorporate, comment below and I will definitely add it to my list.
In the meantime, check out my insta for pretty pictures of all my latest bakes and adventures.