Updated: Feb 15
Ingredients - 200g golden caster sugar 150g unsalted butter 30g cocoa powder 100g plain flour 150g dark chocolate
150g Biscoff spread
100g milk chocolate, chopped
100g white chocolate, chopped
3 large eggs
1 tsp vanilla extract
A pinch of salt
12 Biscoff biscuits
Preheat your oven to 170 degrees fan. Line a 9x9” square dish with baking paper and leave aside for later.
Whisk the eggs and sugar together in a bowl until pale and doubled in size.
In a separate bowl, melt the butter and dark chocolate together in the microwave.
Add the butter/chocolate mixture to the eggs and sugar. Gently mix until combined.
Fold in the flour, cocoa powder, salt, chocolate pieces and a few chopped biscoff biscuits. Mix until combined.
Pour the brownie mixture into the square dish and level with the back of a spoon.
Dollop the biscoff spread on top of the brownie mixture and gently swirl in using a knife. Place a few biscuits on top and push them down gently.
Bake for 30-35 minutes until cooked or a knife comes out with a bit of wet crumb when inserted. Leave to cool completely in the tin before removing.
Once cooled and fully set, cut into squares and serve.