Fudgy Brownie. White chocolate chunks. Biscoff Biscuits. Biscoff Spread. This recipe combines them all to make Lotus Biscoff and white chocolate brownies.
I’ve wanted to make something with Biscoff for a while now, that distinct caramel flavour is so delicious and so addictive *eats another biscuit as she types*. And now that I have a brand-new fully functioning oven (my last one packed in three months ago – which for a baker is very sad times!) I knew this was the first recipe I wanted to try.
It most definitely delivered. The crunch from the biscuits, the swirl of the Biscoff spread and the creamy, ever so slightly melted, white chocolate chunks. All encased within a fudgy, rich and gooey brownie.
A bake that looks and tastes delicious.
The recipe is super easy, 10 minutes to prepare and 20 to bake. I’ve sped the recipe up by using a microwave to melt the chocolate and butter, but if you need to, you can do this the traditional way on the hob.
Once you have finished your brownie mixture, throw in the biscuits and white chocolate and mix through. At this stage feel free to add any other ingredients that you fancy…caramel pieces, dark chocolate, maybe even a different type of biscuit.
Now that’s done, evenly spread half of the mixture into your baking tin. Then drizzle the melted Biscoff spread on top. It’s all about that surprise middle layer and this will create that beautiful marble effect in the brownie. Top with the rest of the mixture and bake.
Ingredients (makes 12 brownies)
150g self-raising flour
150g unsalted butter
225g caster sugar
2 medium eggs
170g 70% dark chocolate
50g white chocolate chunks
1 jar of Lotus Biscoff spread
1 pack of Lotus Biscoff biscuits
Preheat the oven to 180°C. Grease a 9 inch square baking tin or line with greaseproof paper. Set aside.
Chop the dark chocolate and add it to a microwave-safe bowl along with the butter. Melt in the microwave in 30 second increments, mixing after each, until completely smooth. Set aside.
In a separate bowl, whisk the eggs and sugar until pale in colour and frothy. Pour in the melted chocolate, add the flour and fold everything together in a figure of eight motion until you have a thick mixture.
Add the white chocolate chunks. Using your hands crush roughly half the pack of biscuits into the mixture. Fold everything together.
Spread half of the mixture evenly in the bottom of the baking tin. Melt 2 tablespoons of the Lotus Biscoff spread in the microwave for 10 seconds. Pour this across the brownie layer. Finish by spreading the remaining brownie mixture on top in an even layer.
Bake for 17-20 minutes* until the top is no longer shiny and the edges have started to crack. Leave to cool completely before cutting into 12.
If you have the time, leave the brownies for a few hours or overnight in the fridge to firm up. This will make cutting them easier and also makes the brownies even more fudgy.
*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool. With brownies its always better to be undercooked than overcooked.