Biscoff brownies
Method
- 1
1. Heat the oven to 180C/160C fan/gas 4. Butter and line an 18-20cm square brownie tin. Put the butter and dark chocolate in a large, heatproof bowl set over, but not touching, a pan of barely simmering water and gently melt until smooth and glossy. Alternatively, melt in short bursts in the microwave. Set aside to cool slightly.
- 2
2. Put the eggs and sugar into a large bowl and use electric beaters to whip for 5-6 mins until pale, mousse-like and doubled in volume. When you lift the beaters, it should leave a trail on top of the mixture. With the mixer running on low, pour in the cooled chocolate mix, then whisk until combined.
- 3
3. Scatter over the flour, cocoa powder and a pinch of salt, then use a spatula to fold the mixture together until thick and chocolatey. Crumble in most of the biscuits, keeping them in medium-sized pieces, reserving a few whole ones for the top. Fold gently in, then scrape the batter into the tin.
- 4
4. Spoon the Biscoff spread on top of the brownies, using a skewer or knife to swirl most of it into the batter, leaving a few blobs for pockets of Biscoff in the finished brownie. Press the reserved biscuits gently into the top. Bake for 35-40 mins or until the brownie is set around the edges and has a shiny and lightly cracked top, with a gentle wobble in the centre of the tin.
- 5
5. Leave to cool completely in the tin, or even better, leave in the fridge overnight before slicing into squares to serve. Will keep for five days in an airtight container.