Biscoff Brownies (Eggless Option Included)

Prep Time: 10 mins

Cooking Time: 20 mins

Total Time: 30 mins

Ingredients

75g all-purpose flour (if you are allergic to gluten, use any of your favorite gluten-free flour like almond or oat)
40g butter (if you are allergic to dairy products, use any plant-based butter like oat butter, preferably one with not an overpowering flavor)
50 g light brown sugar
50 g golden caster sugar
100 g dark chocolate
5 lotus biscuits
2 eggs (if you do not prefer animal products, swap the eggs for 1 cup/225gm Greek yogurt. And if you are allergic to dairy products, use 1 tsp (ground) flax seed/flax meal, or half cup/110 gm unsweetened applesauce)
10 g cocoa powder
25 g lotus biscoff spread
120 ml milk (if you are allergic to dairy products, use soy or coconut milk for the best flavor; you may also use any other plant-based milk as per your preference/availability)
A pinch of salt
0.5 tsp baking powder
1 tsp vanilla essence

Cooking Instructions

How to Make Biscoff Brownies

Preheat the oven to 180 degrees C and line a square baking tin with parchment paper and spray it with non-stick cooking oil.
In a microwave-safe bowl, melt the biscoff spread until it has just softened (for about 15 seconds), then drizzle the melted spread over the prepared parchment paper, and refrigerate it to set it into a layer. It will take about 10-15 minutes.
Meanwhile, let’s prepare the brownie batter. Take a microwave-safe bowl and melt the dark chocolate and then stir in the butter until melted, mixed well, and glossy.
Add the sugar and vanilla essence to this melted chocolate/butter mix and stir to combine.
Sift in the rest of the ingredients namely; flour, cocoa powder, egg/vegan binding agent, baking powder, and a pinch of salt.
Slowly add the milk and stir gently until the mix is just combined and turns into a thick batter.
Now, take out the baking dish and take out the parchment paper and slowly remove the hardened spread layer off the paper, preferable in one layer or at least big chunks.
Put the parchment paper back onto the baking tin to line it and spray it with oil.
Pour half of the brownie mix into the baking tin, and smooth the top down by gently tapping the tin on the kitchen top a few times. Now put the hardened biscoff spread chunks to make a complete layer over the brownie layer. Once done, add the remaining half brownie mix on the top.
Place the baking tin in the oven and bake for 10 minutes.
Now, take out the tin carefully and place the whole Lotus brownie biscuits on top keeping them at distance. (You may also choose to make it a full layer by covering the brownie top completely). Gently press them into the top brownie mix layer.
Bake for another 20 minutes.
Remove and let them cool for at least 20 minutes before taking out (for super fudgy brownies)
Place them in the fridge for a few hours before cutting. This will ensure a smoother cut brownie edges. Enjoy!