Lotus Biscoff Chocolate Brownies Recipe by Joanne Eve
- – Two saucepans
- – 1 mixing bowl
- – 2 medium-sized bowls – A whisk
- – A wooden spoon
- – 2 tablespoons
- – A knife
- – Spatula
- – 8 x 12-inch baking tray – Wire tray
- – Parchment paper
- – 180g real butter room temperature – 120g good quality milk chocolate
- – 3 eggs room temperature
- – 250g light brown sugar
- – 80g plain flour
- – 45g cocoa powder
- – 100ml melted Lotus Biscoff spread – 12 Biscoff biscuits for the top
- Preheat oven to 180 degrees, clean work area and gather equipment, weigh ingredients and line your baking tray. 2. Melt butter and chocolate in a medium saucepan, on low heat, make sure to use a wooden spoon.
- In a mixing bowl whisk 3 eggs and sugar together until combined (do not over mix).
- Add a small amount of the melted hot chocolate and butter mixture to the egg and sugar mixture and mix, this is a key trick to avoid the eggs scrambling later in the mixture.
- Mix the melted chocolate, butter, eggs, and sugar, pouring the remainder of the chocolate and butter mix into the eggs and sugar. Mix lightly onto combined.
- Sieve flour and cocoa powder together into a bowl, then add spoonful by spoonful while lightly mixing. Continue until all the ingredients are combined.
- Pour half of the chocolate brownie mixture into a lined baking tray.
- In a saucepan place your jar of Lotus Biscoff spread with some warm water and place the saucepan on low heat, once the Biscoff spread is melted and a pourable consistency remove. Using a spoon drizzle onto the brownie mix. (Water in the saucepan should not be greater than 3⁄4 the height of the jar)
- Add the remaining chocolate brownie mixture to the tray and drizzle with more Lotus Biscoff spread, you can use a knife to create a design with the spread. (Get creative!)
- Place the Lotus Biscuits on top, you can break or crumble whichever you prefer.
- Place the brownie mixture into a preheated oven for 18 minutes
- Check the brownie mix, they should be soft in the centre while firm on the outer edges, leave for another 5-10 minutes, check continuous. (Brownie should be firm on the outer edges and still movable in the centre, this allows the fudgy texture) (Please keep an eye on the baking time as each oven can differ).
- Remove the tray from the oven, using oven mitts, be careful its hot! Place on a wire tray, then place in the fridge for 2-3 hours until cutting.
Recipe Author: Joanne Byrne
Joanne Byrne has always had a love for all things culinary! With a serious love of baking and cooking, along with eating gorgeous food. As a child, Joanne would always watch cooking demonstrations instead of cartoons, to say she started her food journey at a young age is no exaggeration! Inspired by many amazing people within her family, Joanne’s grandparents, aunts, her amazing mother and fellow foodie Dave! Food and fashion are Joannes’s key interests. “I adore creating new recipes and trying new flavors! Especially with whatever I have left in the fridge, it’s all about getting creative with what we have! I hope you enjoy the recipe, you can find me on Instagram Joanne__Eve. Happy Baking! Joanne”