How do you one-up classic brownies? You stuff them with biscoff, of course. Biscoff makes everything better.
recipe (makes 8 brownies in an 8×8 brownie pan):
- 200g dark chocolate
- 1/2 cup (110g) butter
- 1/2 cup (50g) sugar
- 1/2 cup (50g) brown sugar
- 3 eggs
- 1/4 tsp salt
- 1 tsp vanilla essence/extract
- 1/2 cup (75g) all-purpose flour
- 1/4 cup (35g) cocoa powder
- lotus biscoff spread (or any other speculoos cookie butter)
- lotus biscoff cookies
- Spread a thick layer of lotus biscoff spread (or any other speculoos cookie butter) onto a baking sheet, and then leave in the freezer to completely set for several hours.
- Preheat oven to 180 degrees Celcius.
- Over a double boiler on the stove, melt chocolate and butter together until glossy and smooth. Set aside to cool to room temperature.
- Combine sugar, brown sugar, and eggs, then beat until pale and doubled in size—this is a very important step and is how your brownies will achieve a shiny cracked surface.
- Add salt and vanilla and gently stir.
- Fold in chocolate.
- Sift in flour and cocoa powder and gently fold in. Add half the batter into a brownie pan, then place frozen lotus biscoff spread sheet into batter. Add remaining batter and spread so it is covered. Layer lotus biscoff cookies on top of brownie batter.
- Bake for 30-35 minutes or until sides are set and centre of brownies has a slight wobble. (Don’t bother inserting a skewer as you would usually do with brownies—the melted lotus biscoff spread centre will make it appear as though the batter isn’t set!)
- Let cool completely before cutting.
- You’re done!