Cook Time: 45-60 minutes
What you need
- 175g Odlums Cream Plain Flour
- ½ tsp Odlums Baking Powder
- 225g Butter
- 125g good quality 70% Dark Chocolate
- 325g Shamrock Dark or Light Muscovado Sugar
- 4 Eggs, beaten
- 2 tsp Goodall’s Vanilla Essence
- Pinch of Salt
- 200g Biscoff Spread, warmed
- 80g Biscoff Crumbs
To Finish
- About 100g Biscoff Spread, warmed
- Handful Biscoff Crumbs
Recipe Steps
- Line the baking tin you will be using to bake the brownies (approx. 25x15cm / 10×6 inches) with clingfilm or parchment paper.
- Pour the warmed Biscoff spread into the tin then place it in the freezer for a minimum of 3 hours. Tip: You can prepare the frozen Biscoff later the night before baking.
- Remove the frozen sheet of Biscoff spread from the tin and return the frozen spread to the freezer until needed. In the meantime, line the baking tin with parchment paper and pre-heat the oven to 160°C / 140°C fan assisted / Gas 3.
- To prepare the brownies, melt the butter and chocolate together over low heat in a medium sized saucepan, stirring as needed.
- Remove from heat then stir in the sugar.
- Add the eggs and vanilla and mix to combine with a large whisk.
- Sieve the flour and baking powder into the chocolate mixture and then add the salt, stir to combine. Finally, fold in the Biscoff crumbs.
- Pour about 2/3 of the batter into the prepared baking tin and spread in an even layer.
- Remove the frozen Biscoff spread from the freezer, peel away the parchment or clingfilm, and place this on top of the batter in the tin.
- Finally, spread the remaining brownie batter on top of the Biscoff layer.
- Bake in the pre-heated oven until the brownie no longer has a jiggle in the centre and is crusted over, 45-60 minutes depending on your baking tin.
- Remove from the oven and leave to cool in the tin on a wire rack.
- Once cool, lift out of the tin and drizzle with warmed Biscoff spread and scatter over the handful of Biscoff crumbs. Cut into 12 portions and enjoy.
- Store at room temperature for up to 5 days in an airtight container. Can be kept longer in the fridge, but best enjoyed at room temperature. Can also be frozen for up to 3 months in an airtight freezer bag.
