If you’re a lover of dark chocolate then these are perfect! A real rich and gooey treat!

These were a happy accident when I was baking some Lotus Biscoff blondies and had some melted Lotus Biscoff spread left. I decided to whip up some brownies and add a biscuit flavour to them, and my goodness – it turned out so well. They were so rich and indulgent – you can even pair it with some ice cream or double cream and it becomes a gorgeous dessert. The dark chocolate in the biscuits melts straight through the brownie sponge which just makes the consistency gooey but not too heavy. Warning though; you will be sad once they are all gone! If you do give these a whirl please let me know! You won’t be disappointed.

Ingredients (Makes 9):

• 90g plain flour
• 50g cocoa powder
• 200g butter (I used stork)
• 180g of plain or dark chocolate
• 3 eggs
• 280g caster sugar
• 4 dark chocolate digestive biscuits
• 2 tbsp Lotus Biscoff spread

Method:

1. Preheat your oven to 170 fan / gas mark 5 and line your brownie tin with grease proof paper (I used a 9×9 inch tin)
2. In a pan, melt your butter and dark chocolate together on a low heat, stirring continuously. Make sure they are mixed well and then set aside to cool down to room temperature.
3. In a separate bowl, beat your eggs and sugar together with a whisk until light and frothy.
4. Pour in your butter and chocolate mix into the eggs and sugar and fold in.
5. Sieve your flour and cocoa butter into the bowl and fold in until it is all well mixed.
6. Pour your mixture into your brownie tin and smooth out.
7. Melt the Biscoff spread in the microwave for around 20 seconds.
8. Place your digestive biscuits (chocolate side down) onto the top of the brownie mixture and then drizzle the melted Biscoff spread over the top!
9. Bake for around 30-40 minutes. You want it to be slightly underdone so it is all gooey!
10. Once it is done in the oven, leave to cool in the tin for about twenty minutes then cut into squares and indulge!!

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