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
- 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)
- 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.
- In a separate bowl, beat your eggs and sugar together with a whisk until light and frothy.
- Pour in your butter and chocolate mix into the eggs and sugar and fold in.
- Sieve your flour and cocoa butter into the bowl and fold in until it is all well mixed.
- Pour your mixture into your brownie tin and smooth out.
- Melt the Biscoff spread in the microwave for around 20 seconds.
- Place your digestive biscuits (chocolate side down) onto the top of the brownie mixture and then drizzle the melted Biscoff spread over the top!
- Bake for around 30-40 minutes. You want it to be slightly underdone so it is all gooey!
- Once it is done in the oven, leave to cool in the tin for about twenty minutes then cut into squares and indulge!!