Ingredients
- 500 g Biscoff spread
- 400 g Biscoff biscuits (roughly broken)
- 300 g dark chocolate
- 375 g unsalted butter
- 450 g sugar
- 6 eggs - room temperature
- 110 g cocoa powder
- 100 g flour
- 1,5 tsp baking powder
- Pinch of salt
- 50 g dark chocolate
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.
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4
Add the sugar and mix to a pale and foamy mixture. When melted add the chocolate mixture to the eggs
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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.
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6
Roughly break the Biscoff biscuits in big pieces and carefully fold into the mixture.
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7
Transfer the batter to the lined baking tin and smoothen it with a spatula.
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8
Bake the brownies for 25-30 min in the oven. The middle should have a slight ‘wobble’.
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9
Let it cool down in the tin, you can put the tin on a rack so that air can pass underneath.
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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).
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11
Drizzle the melted dark chocolate in thin lines over the spread (you can use a spoon or a small piping bag).
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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.
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13
Place the brownie in the fridge so it can cool off.
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