Continue whisking gently to achieve a smooth and glossy batter. Warm the Lotus Biscoff spread slightly in the microwave (10-15 seconds), then fold it into the brownie batter. This adds a wonderful caramelized flavour that complements the chocolate base perfectly. In a separate bowl, sift together the flour, cocoa powder, baking powder, and a pinch of salt.
Gently fold these dry ingredients into the wet batter using a spatula, ensuring everything is well combined but without overmixing. For extra crunch, fold in 50g of crushed Lotus Biscoff biscuits into the batter. This step adds texture and enhances the signature flavour of the brownies.
Pour the prepared brownie batter into your lined baking tin and smooth it out evenly. Drop spoonfuls of extra Lotus Biscoff spread on top of the batter. Use a knife or toothpick to swirl the spread into the surface, creating a marbled effect that will be visually appealing and delicious.
Arrange 8-10 whole Lotus Biscoff biscuits on top of the brownie batter, pressing them gently into the surface. This not only adds a delightful crunch but also makes the brownies look stunning once baked. Bake the brownies in the preheated oven for 25-30 minutes. They are done when the edges are set, and the center is slightly underbaked.
