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It is chocolate week on the Great British Bake Off, so what BETTER thing to make than Chocolate Brownies! I don´t think there is anyone on the entire planet who doesn´t like brownies and every baker has their own go-to recipe. I quite like to think that my basic brownie recipe is the BEST, but then again maybe a lot of people think that! Anyway, this is a new twist on my favourite Best Brownies *EVER* Recipe – Biscoff Brownies with Lotus Biscoff Biscuit chunks and spread! Yummy!
What do you need to make Biscoff Brownies?
Every good brownie starts of with an amazing batter, and though everyone may claim to have the best, I am actually convinced the recipe below is THE BEST! 😉
The most important ingredient for making a top-notch, rich chocolate brownie is the chocolate you use! It has to be a really good quality dark chocolate, the one with 70-80% cocoa solids is the best! Don´t worry about it being too dark for your usual liking, it doesn´t taste too dark in the brownies as the sugar balances everything out! I tend to use Dr Oetker´s Chocolate for Bakers, either the dark or very dark version, or I use Lindt 70 and/or 85% dark chocolate. Oh – and don´t use cocoa powder! No, no, no! REAL CHOCOLATE is the way to go!
Finally, to make this Biscoff Brownie version you will obviously need to use Biscoff. I use both some crushed Biscoff biscuits and some smooth Biscoff spread in this recipe! The biscuits are roughly crushed and added to the batter and sprinkled on top, whilst the Biscoff spread is swirled into the mixture before baking (and I also drizzle a little on top for decorating). And that´s it! Delicious Biscoff Brownies – it could not be easier!
You´ll also need a good baking tin to bake your brownies in. I absolutely swear by this 20x34cm Brownie Tin from MasterClass! I´ve been using it for years and it is absolutely PERFECT – I use it for all of my traybake recipes!
More Traybake Recipes
I am a sucker for a traybake! Quite frankly, I think traybakes are the best way to make cakes! They are so simple to make and are perfect for cutting into squares and sharing with friends, family or to sell at bake sales! Make sure to check out some of my other traybake recipes on this blog!
Also, why not try making two of my amazing brownie recipes at once! Make one batch of the brownie batter, split it in half and add two different toppings to each!
- The *BEST* Chocolate Brownies EVER with Pecan Nuts
- Lotus Biscoff and Apple traybake
- Plum Crumble Cake | German “Zwetschenkuchen“
- German “Donauwellen” Cake | Marbled Chocolate Sponge Cake with Cherries and Chocolate
- Best-ever Carrot Cake Traybake with Cream Cheese Frosting
- White Chocolate and Raspberry Brownies
- Mary Berry´s Lemon Drizzle Cake
- Mini Egg Chocolate Brownies | Easter Recipe
Lotus Biscoff Chocolate Brownies
Recipe
Ingredients:
- 175g butter
- 175g dark chocolate, broken into pieces
- 3 large eggs, beaten
- 250g soft brown sugar
- pinch of salt
- 120g plain flour, sifted
- 140g Lotus Biscoff biscuits, roughly chopped
- 3-4 tbsp Lotus Biscoff Spread, divided
YOU WILL ALSO NEED:
Method:
- Preheat the oven to 180°C. Grease the brownie tray and line with baking paper.
- Gently melt the butter and chocolate in a heat-proof bowl over a bain-marie (place the bowl over a small pot of simmering water without the bowl touching the water). Once they have completely melted remove from the heat and set aside to cool for a few minutes.
- Once the melted chocolate and butter mix has cooled slightly, stir in the brown sugar and salt.
- Gradually add the beaten egg, a little at a time, mixing well between each addition.
- Finally, sift the flour into the mix and gently stir it in until fully incorporated. Finally, add roughly ¾ of the lotus biscuit mix and stir until evenly distributed in the batter.
- Pour the Biscoff brownie batter into the prepared tin and tilt the tin so that the batter distributes itself evenly into all four corners of the tin.
- Dollop half of the Biscoff spread in small portions onto the brownie mix and use a toothpick or a knife to swirl it into the brownie batter. You might want to quickly microwave the bread to make it runnier and easier to swirl into the mix. Then press the remaining crushed biscuits into the mix.
- Bake the brownies in the pre-heated oven for 20-25 minutes. The brownie should start to shrink away from the sides of the tin and look fully baked on top. Unlike with other cakes, a skewer inserted into the middle should come out with a little bit of batter attached to it to make a fudgy brownie.
- Leave to cool in the tin for a few minutes before transferring the Biscoff brownies to a wire rack until cooled completely.
- Spoon the rest of the Biscoff spread into a freezer/piping bag and microwave until runny. Snip of a small corner and drizzle the Biscoff spread over the brownies. Slice the brownie into 18 pieces (divide into 6 along the long end and 3 along the short end) to serve.
