200g(1 ⅓ cups) dark chocolate chips(or chopped chocolate)
200g(1 cup) sugar
4large eggs
125g(1 cup) flourplain /all purpose
50g(¼ cup) unsweetened cocoa powder
½tspsalt
Topping
160g(⅔ cup) Biscoff spreadsmooth or crunchy
Biscoff biscuits
Instructions
Preheat the oven to 180°C (350°F) 160°C (325°F) Fan Setting. Line a 9x9 inch brownie tin with baking paper letting the edges hang over the edge.
Put the chocolate and butter in a microwave-safe bowl and heat for 30 second bursts, stirring in between, until melted. Alternatively you can use the double boiler method: place the bowl over a saucepan of barely simmering water and the chocolate and butter to melt gradually.
Place the sugar and eggs in a large bowl and use a hand whisk to mix together until frothy.
Stir in the melted chocolate/butter mixture until thoroughly combined.
Sift in the flour, cocoa powder and salt. Use a spatula to fold the dry ingredients into the batter until no dry streaks remain. You should have a glossy thick batter.
Warm the Biscoff spread in the microwave for 20 seconds and stir until smooth. Drizzle over the brownie batter in three parallel lines and use a knife to swirl this into the batter.
Add the Biscoff biscuits, pressing them lightly into the batter so they stick.
Bake for 30-35 minutes until the edges are set but the middle is still a little squidgy.
Allow the brownies to cool before cutting. If you cut them straight out of the oven they are likely to fall apart – so be patient!
Remove the brownies from the tin using the paper lining to lift them out. Use a large serrated knife to cut the brownies into squares (you will get about 16 small squares).
Video
Notes
You can replace the Biscoff spread with Trader Joe's Speculooos Butter or any type of nut butter.
Keep the brownies in the fridge in a covered container for 2-3 days.
Serve warm with vanilla ice cream to turn them into an indulgent dessert!