Biscoff Brownie

Prepare in 13 steps

• 1

  Preheat the oven to 170°C (340°F). 

• 2

  Melt the chocolate and the butter together au bain-marie.

• 3

  In a large bowl add the eggs and mix until light and airy.

• 4

  Add the sugar and mix to a pale and foamy mixture. When melted add the chocolate mixture to the eggs

• 5

  In another bowl, sift the flour, cacao, baking powder and salt. Add this mixture to the eggs and fold in gently with a spatula. Don’t overmix.

• 6

  Roughly break the Biscoff cookies in big pieces and carefully fold into the mixture.

• 7

  Transfer the batter to the lined baking tin and smoothen it with a spatula.

• 8

  Bake the brownies for 25-30 min in the oven. The middle should have a slight ‘wobble’.

• 9

  Let it cool down in the tin, you can put the tin on a rack so that air can pass underneath.

• 10

  Once it’s cooled, remove from the baking tin. Spread a thick layer of Biscoff spread over the brownie. Meanwhile, melt the dark chocolate (au bain marie).

• 11

  Drizzle the melted dark chocolate in thin lines over the spread (you can use a spoon or a small piping bag).

• 12

  Now use a skewer or toothpick to go back and forth over the Biscoff spread and chocolate (in the other direction) to create a feathered look.

• 13

  Place the brownie in the fridge so it can cool off.