Description
Fudgy chocolate brownies with a Biscoff swirl
Ingredients
Scale
- 190 g butter
- 190 g dark chocolate
- 3 large eggs
- 250 g caster sugar
- 85 g plain flour
- 50 g cocoa powder
- 300 g Biscoff spread (crunchy or smooth)
- 10 Biscoff biscuits (broken in pieces)
Instructions
- Preheat the oven to 180°C (360°F)
- Grease and line a 8 x 8 inch cake tin
- Melt the butter and dark chocolate together. Leave to cool to room temperature
- Whisk the eggs and caster sugar until thick, foamy and creamy. This may take 3-5 minutes with a hand mixer
- Pour the cooled butter-chocolate mixture over the eggy mousse and stir in. Don’t worry too much about knocking the air out, it’ll just make the brownies even fudgier!
- Stir in the flour and cocoa powder until just combined. Try not to overmix at this stage
- Pour the brownie batter into the cake tin.
Dollop spoonfuls on Biscoff spread all over the brownie batter. Use a knife to swirl spread into the batter. - Sprinkle the Biscoff biscuits over the top of the brownie batter, gently pushing them in so they stick.
- Bake for 25-30 minutes, until the top is crispy and there is a slight wobble
- They will firm up slightly as they cool. Leave to cool completely in the tin, then turn out, slice and enjoy!