Empty My Fridge
Biscoff Brownies
Ingredients
- Crumbled up biscoff cookies1 cup
- Dark chocolate115 g
- Butter113 g
- Egg3
- Sugar¾ cups
- Brown sugar½ cups
- Vanilla1 ½ tsp
- Flour95 g
- Cocoa powder25 g
- Salt½ tsp
- Biscoff spread½ cups
Instructions
- Preheat the oven to 180C (160C fan) / 350F. Grease an 8x8 inch square tin and line it with baking paper.
- Scatter ¾ of the crumbled biscoff cookies over the base of the tin.
- Melt the 115 g dark chocolate and 113 g unsalted butter in a heatproof bowl in the microwave, 30 seconds at a time, stirring between each, until smooth. Set aside.
- Whisk the 150 g white granulated sugar, the 100 g brown sugar and the 3 large eggs for 30 seconds with an electric hand mixer, or by hand until lighter.
- Beat in the melted chocolate and butter and the 1 ½ teaspoon vanilla extract.
- Beat in the 95 g plain flour, the 25 g cocoa powder and the ½ teaspoon salt until just combined.
- Pour the batter carefully over the cookies in the tin.
- Warm the ½ cup biscoff spread in the microwave for 10 seconds, dollop it over the batter and swirl with a knife. Scatter the remaining cookie crumbs on top.
- Bake for 30-40 minutes, until a toothpick comes out with some sticky crumbs on it.
Summarized from Sugar Salt Magic's video. Watch it for the details.
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