- Biscoff-Stuffed Brownies.jpg (30.53 KiB) Viewed 404 times
Takes: 50 minutes (plus cooling and chilling time)
Serves: 4 (makes)
No nutritional information available.
Ingredients
- 50g unsalted butter, diced, plus extra for greasing
- 50g plain flour
- 15g cocoa powder
- Pinch of fine sea salt
- 70g dark chocolate (65 - 75% cocoa solids)
- 50g caster sugar
- 50g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 75g Biscoff spread
Method
1. Preheat the oven to 180°C/Fan160°C/Gas Mark 4. Lightly grease a 23cm x 13cm loaf tin, and line with a strip of baking paper that overhangs the long sides. Sift the flour, cocoa powder and salt into a large bowl and whisk to combine.
2. Place the butter and chocolate in a bowl set over a pan of simmering water, stirring occasionally until fully melted. Set aside.
3. In another bowl, whisk together the sugars, egg and vanilla until light and fluffy. Pour in the melted chocolate and whisk until smooth and fully combined. Add the contents of the flour bowl and fold together.
4. Scrape half the batter into the prepared tin and spread evenly. Spoon or pipe the Biscoff spread over the batter, gently smoothing it evenly and leaving a clear narrow border all around the edge. This is easier to do if you warm the spread slightly before use. Add the remaining brownie batter, gently smoothing it over the Biscoff layer.
5. Bake for 22 minutes, until the brownie mixture is slightly puffed. Set aside to cool for 30 minutes, before transferring to the refrigerator for a few hours until thoroughly chilled.
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