A toothpick inserted into the centre should come out with a few moist crumbs, ensuring a fudgy texture. Allow the brownies to cool in the pan for at least 30 minutes. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Slice them into squares or rectangles, ensuring each piece has a portion of the Lotus biscuit topping.
Ingredients;
-
- 200g dark chocolate (70% cocoa is ideal)
- 2/3 cup (150g/ 5.3oz) unsalted butter
- 150g Lotus Biscoff spread (plus extra for swirling)
- 1 cup (200g/ 7oz) granulated sugar
- 1/2 cup (100g/ 3.5oz) light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup + 2 tbsp (100g/ 3.5oz) all-purpose flour
- 30g cocoa powder
- 1 tsp baking powder
- Pinch of salt
- 8-10 whole Lotus Biscoff biscuits (for topping)
- Optional: 50g crushed Lotus Biscoff biscuits (for extra crunch in the batter)
