Lotus Biscoff Brownies

These rich and fudgy Lotus Biscoff Brownies are made using melted Biscoff spread and crunchy Biscoff biscuits!

Are you a fan of Biscoff? If so, this is the recipe for you! I cannot exactly pinpoint what makes Biscoff so tasty, it is like a combination of cookie dough, caramel and cinnamon. Combine the flavour of Biscoff with fudgy chocolate brownies topped off with a luscious drizzle of Biscoff spread, and you have a dream dessert. Adapted this recipe from Cupcakesavvykitchen.com

Ingredients:

• 300g dark chocolate
• 200g butter
• 200g plain flour
• 50g cocoa powder
• ½ tsp baking powder
• 300g brown sugar
• 4 large eggs
• 2 tsp vanilla extract
• 16 Biscoff cookies
• ¼ cup Biscoff spread

Method:

Pre heat the oven to 170ºC. Grease and line a 9" square tin with baking paper.

In a pan over a low heat, melt the butter and chocolate together, stirring continuously until smooth. Remove from heat and let cool until warm.

In a mixing bowl, beat the sugar, eggs and vanilla with a hand mixer on medium speed until the mixture is light in colour and has increased in volume.

Gently pour the cooled chocolate mixture over the whipped eggs and sugar. Mix with a hand mixer until fully combined.

Sift the flour, cocoa powder and baking powder over the wet ingredients. Use a silicone spatula to fold until the batter is smooth and glossy.

Pour half of the batter into the prepared pan. Break 8 Biscoff cookies in half and arrange them on top of the batter. Cover with the remaining batter.

Break the rest of the Biscoff cookies into pieces and scatter them on top of the batter.

Bake for 50 minutes, or until set. Allow to cool in the pan on a wire rack for 10 minutes. then remove and cool completely.

Warm the Biscoff spread in the microwave for 20 seconds to make it more fluid for drizzling.

Drizzle the warm Biscoff spread over the cooled brownies. Slice into 16 pieces and serve.