Empty My Fridge
Biscoff Brownies Recipe
Ingredients
- Dark chocolate7 oz
- Butter½ cups
- Egg3
- Tablespoons½ cups + 2
- Brown sugar½ cups
- Salt¼ tsp
- Vanilla1 tsp
- Flour⅔ cups
- Cocoa powder¼ cups
- 115g Biscoff spread½ cups
- Lotus Biscoff cookies8
Instructions
- Preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) square pan with parchment paper and grease the parchment with butter.
- Melt the chopped dark chocolate with the butter over a double boiler, then let it cool slightly.
- Beat the white sugar, brown sugar, eggs, salt and vanilla until light and fluffy.
- Slowly pour the chocolate into the egg mixture while mixing constantly, until smooth.
- Sift the flour and cocoa powder into the batter and fold just until combined. Do not overmix.
- Pour half the batter into the pan, spoon 3-4 tablespoons of Biscoff spread over it, pour the rest of the batter, then spoon 4-5 tablespoons of Biscoff on top.
- Arrange the 8 Lotus Biscoff cookies on top of the batter.
- Bake for 25-30 minutes. Let cool slightly, then cut into bars or squares.
Summarized from The Cooking Foodie's video. Watch it for the details.
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