Biscoff Brownies

by Barry Lewis


150g biscoff biscuits, plus extra to garnish

80g milk chocolate

80g dark chocolate

175g butter

3 eggs

250g caster sugar

100g plain flour

40g cocoa powder

120g biscoff spread

Who says you can’t have chocolate brownies instead of a Birthday cake?! … Especially when they are biscoff brownies. The caramelised ginger spiced biscuits are in the brownies in spread and biscuit form, whilst the brownie itself is deliciously gooey and moist…. these were insanely naughty!

First up make sure you have a square brownie tin (20cm) lined. Whizz up the biscoff biscuits into fine crumbs, scattering them on the bottom of the lined pan evenly. Leave some whole biscuits for finishing them later & for making more crumbs.

Add the chocolate to a mixing bowl with the butter and microwave on short blasts stirring in between until melted and smooth, leave to one side. Meanwhile, whisk the sugar in a bowl with the 3 eggs using an electric whisk, do this for a good 5 minutes until thickened, this helps make them nice and fudge like.

Slowly add the melted chocolate mix to the whisked eggs and stir through until fully combined. Add in a tablespoon of biscoff spread and also mix through.

Add in the flour and cocoa powder, folding until fully merged and thickened like a batter. Pour into the prepared tin carefully over the crumbs, you can spoon it on like I did in the video if you wish to stop the crumbs moving. Sprinkle more biscoff crumbs on top if you wish and warm the remaining spread in the microwave (making sure you have removed all the foil on the edge of the jar), it will be super easy to pour out. Pour onto the brownie mix and swirl with a spoon.

Bake in a pre-heated oven for 30 minutes or until a toothpick comes out clean at 350f/180c/160fan or equivalent. As they come out of the oven if you wish press some more whole biscoff biscuits into the top and drizzle with more of the warmed spread. Allow to cool before eating but best served still just warmed.