biscoff-stuffed brownies

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

method:

1. 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.
2. Preheat oven to 180 degrees Celcius.
3. Over a double boiler on the stove, melt chocolate and butter together until glossy and smooth. Set aside to cool to room temperature.
4. 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.
5. Add salt and vanilla and gently stir.
6. Fold in chocolate.
7. 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.
8. 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!)
9. Let cool completely before cutting.
10. You’re done!