Breads & Baked Goods, Desserts
Biscoff Brownies
Recipe by Tiffin and Tea
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A moist, squidgy and gooey brownie with Biscoff and Caramel.
Compatible with
Allergies
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Contains Milk/Dairy -
Contains Eggs
Tip: Allergy Advice
This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
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- 210g Unsalted Butter
- 210g Dark Chocolate chopped
- 3 Eggs
- 275g Caster Sugar
- 150g Plain Flour
- 40g Biscoff Biscuits (broken in uneven pieces)
- 75g Biscoff Spread
- 2-3 tbsp Caramel/Salted Caramel
Utensils
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Step 1
Preheat grill to 150 C.
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Step 2
Spray a disposable 20cm foil container with cooking spray.
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Step 3
Set a bowl over a pot of water (make sure the bottom of the bowl is not touching the bowl).
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Step 4
Add the chocolate and butter and allow to melt over a low heat. Remove bowl from heat and set aside.
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Step 5
Once slightly cooled and the eggs and sugar and whisk in for 3 – 5 minutes.
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Step 6
Fold in the flour.
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Step 7
Fold in the biscoff biscuits and pour into the container.
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Step 8
Add blobs of biscoff spread on top of the brownie batter and swirl in with a cocktail stick.
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Step 9
Bake for 30 – 35 minutes.
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Step 10
Remove from the unit and drizzle over caramel and more biscoff biscuits.
