Brownies with Lotus Biscoff cream and biscuits, made using my favourite brownie recipe. Indulgent, rich and absolutely delicious — perfect for lovers of spiced caramel biscuits. You can use classic Lotus biscuits or the sandwich cookies with cream filling from the same brand. A truly irresistible flavour combination :).
Ingredients for Lotus Biscoff brownies:
- 180 g butter
- 100 g dark chocolate (70% cocoa), chopped
- 150 g dark chocolate (50% cocoa), chopped
- 3 large eggs
- 2 tsp vanilla extract
- 250 g caster sugar
- 100 g plain flour
- ¼ tsp baking powder
- a pinch of salt
- 150 g Lotus Biscoff spread
- 8–10 Lotus Biscoff biscuits
All ingredients should be at room temperature.
Melt the butter in a small saucepan, then remove from the heat. Add the chopped dark chocolate to the hot butter and leave to stand for 2 minutes. After this time, stir until a smooth. Leave the chocolate mixture to cool (or keep it slightly warm but not hot); it should remain pourable.
In a bowl, lightly whisk the eggs with a hand whisk (do not beat!). Add the vanilla extract and sugar, then whisk for a while until well combined. Add the cooled chocolate mixture and whisk until smooth. Sift the flour and baking powder directly into the chocolate batter, add the salt, and mix gently until just combined.
Pour the batter into a 28 × 18 cm tin (or a 23 cm square tin) greased with butter and lined with baking paper. Spoon small amounts of Lotus Biscoff spread over the top and swirl with the tip of a knife to create a marbled pattern. Scatter the broken Lotus Biscoff biscuits over the surface.
Bake the Lotus Biscoff brownies at 160°C (fan) or 180°C (conventional) for about 30 – 33 minutes. The brownies will rise slightly and may crack around the edges or develop a wrinkled top. A skewer inserted into the centre may come out moist, but there should be no traces of raw batter; brownies are usually not tested with a skewer, as it is not always reliable.
Leave the brownies to cool completely, then cut into squares.
Note: Warm the Lotus Biscoff spread briefly in the microwave before spooning it onto the batter — this makes it easier to swirl.
Enjoy!
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author