Biscoff Layered Brownies
Thick, dense, fudgy brownies packed with white chocolate and Biscoff biscuit chunks. Add in a layer of Biscoff spread and these are a true dream. The freezing step is optional, but recommended. If doing this, ensure you have a separate pan (same size or bigger) to bake the Brownies in.
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Servings: 8
Ingredients
- 125 g Biscoff Spread
- 170 g Unsalted Butter Melted
- 100 g Light Brown Sugar
- 100 g Granulated Sugar
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 100 g Dark Chocolate Melted
- 85 g Plain Flour
- 30 g Cocoa Powder
- 100 g White Chocolate Chopped
- Biscoff Biscuits
Instructions
- Start by melting the Biscoff spread for about 30 seconds - 1 minute in the microwave, until loosened. Spread this over a lined 8 inch square tin (or similar) and freeze for at least an hour.
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8" Square Pan.
- Start by melting the dark chocolate: break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn. Set aside to cool a little whilst doing the rest:
- Combine the melted butter, granulated sugar and light brown sugar in a large bowl/bowl of a stand mixer – on a medium speed for 3-5 minutes.
- Add in the eggs and vanilla and mix again. Then, checking first that the chocolate isn't so hot as to cook the eggs, add it in and keep mixing.
- Add the flour and cocoa powder and fold in gently. Add in the white chocolate chunks and some roughly chopped Biscoff biscuits (about 6). Gently fold together.
- Pour half the batter into the prepared tin. Add the layer of Biscoff spread and pour the remaining batter on top. Bake for 30-35 minutes. Let cool on a wire rack before slicing and serving.