Ingredients
- Lotus Biscoff cookies 250g
- Dark chocolate 170g
- Salted butter 340g
- White granulated sugar 450g
- Large eggs 6
- Cake flour or SpinneysFOOD All-Purpose Flour 125g
- Cocoa powder 110g
- Lotus Biscoff spread 150g
Nutrition (Per serving)
- Calories 345
- Fat 20g
- Saturates 10.9g
- Protein 4.5g
- Carbs 40.8g
- Sugars 28.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Lotus Biscoff brownies
European 20 Mins Prep · 30 Mins Cook
- Preheat the oven to 180°C, gas mark 6.
- Grease and line a 20cm x 33cm baking tin. Arrange the Lotus Biscoff cookies in the base of the tin, leaving approx. 12 for the top.
- Finely chop the dark chocolate.
- Add the butter to a saucepan placed over a medium heat. Simmer until it starts to turn brown. Remove from the heat and add the dark chocolate. Stir until melted then set aside.
- In a large bowl, whisk the sugar and eggs for 8 minutes, or until the mixture is light and leaves a trail.
- Sift the flour and cocoa powder together and whisk into the whipped egg mixture. Finally add the cooled chocolate mixture.
- Pour into the prepared tin. Spoon the Lotus Biscoff spread over the batter and swirl with a skewer. Place the remaining biscuits on top and bake in the oven for 30 minutes.
- Allow to cool completely before cutting into squares.