January 7, 2018

Biscoff Brownies

You probably already know that I'm a huge fan of The Great British Bake-Off as I've mentioned it enough times on this blog.  One of my favorite contestants from Season 3 was Holly Bell because her bakes consistently looked so delicious and more importantly, down to earth and real.  I follow Holly on Instagram and whenever she posts pics of her baked goods I'm so envious! 

Holly is about to launch a brownie business so I figured she knows her stuff when it comes to these bar cookies.  One version she makes quite often that really got my attention were made with Lotus biscuits or Biscoff cookies as they're more commonly known here in America.  Who doesn't love those spiced speculoos cookies and to marry them with fudgy brownies was true genius!

I have to say these Biscoff Brownies are a real winner.  Just the right amount of fudgy-ness, a delicious cookie butter center and the crunch of the cookie crumbles on top.   I think they'd taste even more amazing straight out of the fridge or freezer.  They're quite rich so for some much needed portion control I cut the sixteen brownie squares in half to make 32 triangles.  But for those of you who want to indulge you can skip that last step!

Biscoff Brownies

325g bittersweet chocolate
125g salted butter
150g granulated sugar
90g brown sugar
3 large eggs
100g all-purpose flour

1 cup Biscoff cookie butter
3 Biscoff cookies, crumbled

Preheat oven to 350 F.

Line a 9x9 square baking pan with parchment paper.

Break the chocolate into squares and melt together with the butter in a large saucepan over a very low heat, stirring regularly to ensure the chocolate doesn’t burn. Remove from the heat when smooth and add the sugars, eggs and flour. Stir well.

Spread half the batter in to the prepared pan.  Dollop the cookie butter by teaspoonful evenly over the batter.  Spread and smooth the remaining brownie batter carefully over the top.  Sprinkle the entire surface with the cookie crumbles.

Bake for 25 – 30 minutes until the brownie has stopped wobbling and is starting to look a little cracked at the edges. Cool on a wire rack and refrigerate for an hour before cutting with a knife dipped in warm water. You can clean the knife after each cut to get perfect little squares.


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