Biscoff Brownies

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Taking a speculoos biscoff brownie from the pile, the swirled 'black and tan' effect of the crust clearly visible.

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These delicious speculoos brownies are made with a swirl of sweetly spiced Biscoff spread for all your favourite sweet flavours in one delicious bake.

Servings:

Author: Helen Best-Shaw

Prep Time2

Cook Time28

Total Time30

Ingredients

115 g butter - salted or unsalted, adjust the pinch of salt accordingly
120 g Biscoff or other cookie butter
150 g light soft brown sugar - or use dark, or a mix for a more intense flavour
1 egg
45 g cocoa
80 g self raising flour - or 80 g plain flour with a scant teaspoon of baking powder
1 pinch salt

Metric - USA Cups

Instructions

Melt half the Biscoff spread very gently with the butter to combine them. Melt, don't heat. You can do this either in a saucepan on the hob or in a large bowl or jug in the microwave in short bursts.
Add the sugar and egg, and stir in well.
Sift the cocoa in and add the flour.
Fold the flour and cocoa in to form a smooth, glossy batter.
Transfer the batter mix to the baking tray. Then smooth with a spatula.
Melt the remaining Biscoff spread gently in the microwave using short bursts on a low setting.
Pour the spread onto the brownie and swirl into an attractive pattern with the back of a spoon.
Bakeyour Biscoff brownies for 25–28 minutes until the edges have risen andare slightly wrinkled. The centre will still be soft, barely set, and will wobble a little if you shake the pan.
Allow to cook before cutting into squares to serve.

Notes

Storage

Your Biscoff brownies will keep for about 5 days. Wrap them in the baking parchment, before sealing them in an airtight tub. For a just baked experience, put them in the microwave for 10 seconds to warm. This will restore that delicious soft centre.

You can also wrap your brownies well and freeze for up to 3 months.

Hints and tips

If you want to double the recipe use a 13" x 9" baking pan. Your one bowl Biscoff brownies will be a bit deeper and take slightly longer to cook.

All brownie recipes contain a little more fat than your average cake. Take time to stir the flour in well so that the fat and flour combine really well.

Use butter! Real butter has a much better flavour than butter alternatives and you want to emphasize the buttery spice flavour of the speculoos spread.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.