Cookies, tray bakes

Slutty Biscoff Brownies

This particular bake has been in the back of my head for quite some time. Mostly because it combines my three biggest passions: Cookies, Brownies and Lotus Biscoff!! It’s easy enough and tastes like you’ve fallen into a cloud of taste explosions… I can’t believe that I’ve already eaten all of them. Better go and make more!

Recipe:

Cookie Layer:

  • 200g Plain Flour
  • 100g Light Soft Brown Sugar
  • 30g Caster Sugar
  • 120g Soft Unsalted Butter
  • 2 Tbsp Cornflour
  • 1 Tsp Baking Powder
  • 1 Tsp Vanilla Extract
  • Pinch of Salt
  • 150g Dark Chocolate Chips
  • 1 Egg m

Biscoff Layer:

  • 25 Biscoff Biscuits
  • ca 100g Biscoff Spread

Brownie Layer:

  • 75g Dark Chocolate
  • 3 m Eggs
  • 100g Unsalted Butter
  • 130g Caster Sugar
  • 30g Light Soft Brown Sugar
  • 60g Plain Flour
  • 15g Cocoa Powder
  • 1 Tbsp Espresso Powder
  • Pinch of Salt
  • 1 Tsp Vanilla Extract

Method:

Grease and flour a 20 cm square loose bottom tin and preheat the oven to 180 degree C (160 Fan).

To start off with the cookie layer we need to cream butter and the two types of sugar together in a large mixing bowl. Mix until they’re light and fluffy. After about 3-4 minutes, add the egg and the vanilla extract and mix until completely combined. Then combine flour, cornflour, baking powder and salt well and add them to the cookie dough. Mix until just combined (never over mix cookie dough! It’ll make the cookies tough!) and then add the dark chocolate chips. Again mix until just combined. Press the cookie dough into the prepared tin using your hands and a spatula to flatten it out nicely and put it in the fridge for about 30 minutes.

The Biscoff layer is pretty easy. Take a Biscoff Biscuit, spread some Biscoff spread on and put another biscuit on top. Put the Biscoff “double deckers” onto the cold cookie dough layer. You don’t need to push them in and there can be small gaps between the biscuits.

Finally for the brownie layer whip the eggs along with the two types of sugar for about 3-4 minutes until they’re light and frothy and have doubled in volume. Add the vanilla extract. Melt butter and chocolate in the microwave in 30 second intervals and give them a mix after every interval. When they’re melted completely add espresso and cocoa powder and mix until they’ve dissolved in the warm mixture. Then add the chocolate mix to the batter in a slow stream while mixing on a slow speed. When they’re completely incorporated combine flour and salt and add them to the mixture as well. Mix in slowly. Make sure to scrape down the bowl to make sure that all the flour has been incorporated fully. When you have a smooth brownie batter pour it over the biscuit layer into your tin. It’s a pretty wet batter so it will level itself out nicely, though you can help it by wiggling the tin a bit from side to side.

Bake the brownies for about 35 minutes. Don’t forget to make the skewer test: The brownies are done when you still have cake-y bits hanging off the skewer. If it comes out clean the brownies will be overdone, if it comes out with smooth wet batter clinging to it, they’re not done yet!!

Let them cool down a bit and then:

Enjoy!

xx Leo


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