I’ve never baked with Biscoff spread before, and I’ve no idea why! Much akin to peanut butter or Nutella, it’s a glorious, biscuity delight that adds an incredible layer to a dense, chocolate brownie. These are so easy and only get better with a day or so… if they last that long.
200g baking spread or butter
300g dark chocolate (200g for melting, 100g for chunking)
150g caster sugar
50g light brown sugar
125g plain flour
1/2 tsp salt
160g smooth Biscoff spread
12 Biscoff buiscuits
- Preheat your oven to 180°C/160°C fan/gas mark 4 and line a nine inch square tin.
- Pop your butter/baking spread and 200g of chocolate in a microwaveable bowl and heat for 30 second blasts, mixing between, until melted. You can also melt these in a heatproof bowl over a pan of boiling water.
- Beat the sugar and eggs in a separate bowl for a few minutes.
- Add the melted chocolate mix to the eggs and sugar and combine.
- Pop in the flour, cocoa and salt and mix well.
- Stir in the remaining 100g of chocolate chunks.
- Pour your brownie batter into the tin.
- Heat the Biscoff spread in the microwave for 20 seconds, so it’s smooth and pourable.
- Pour over the brownie mix in three lines and swirl in with a knife.
- Place on your 12 Biscoff biscuits in neat rows.
- Pop in the oven for 30-35 minutes. It’s a brownie, so the middle will still be a little wobbly.
- Cool in the tin before cutting.
Adapted from Supergolden Bakes