Biscoff Brownies Recipe

These lotus Biscoff brownies are the perfect dessert for lotus Biscoff lovers. The brownies are fudgy, with a touch of lotus Biscoff spread inside them and topped with lotus cookies. If you want to try new brownie recipe, this one is for you.

► Full recipe: https://www.thecookingfoodie.com/recipe/Lotus-Biscoff-Brownies-Recipe

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie


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Ingredients:
7oz (200g) Dark chocolate
1/2 cup (115g) Butter
3 Eggs
1/2 cup + 2 tablespoons (125g) White sugar
1/2 cup (100g) Brown Sugar
1/4 teaspoon Salt
1 teaspoon Vanilla extract
2/3 cup (90g) Flour
1/4 cup (30g) Cocoa powder
1/2 cup (115g) Biscoff spread
8 Lotus Biscoff cookies

Directions:
1. Preheat oven to 350F (180C). Line the bottom of an 8-inch (20 cm) square baking pan with parchment paper. Grease the parchment with butter, set aside.
2. Chop the chocolate and transfer into heat proof bowl, add butter and set the bowl over a double boiler (a pot with simmering water). Melt completely and set aside to cool slightly.
3. In a large bowl place white sugar, brown sugar, eggs, salt and vanilla extract. Beat until light and fluffy.
4. Slowly pour in chocolate mixture while constantly mixing. Mix until combined and smooth.
5. Sift int flour and cocoa powder. Fold just until combined. Do not over mix.
6. Pour half of the batter, then scoop 3-4 tablespoons of Biscoff spread. Pour the remaining batter and scoop another 4-5 tablespoons of Biscoff on top.
7. Arrange 8 lotus cookies on top of the batter.
8. Bake for 25-30 minutes.
9. Allow to cool slightly, then cut into bars/squares.