During lockdown, like many people I’m frittering away any eggs I can find by baking them into sweet treats I definitely don’t need. But we’re in the middle of a global pandemic people, so I think ‘need’ definitely stretches to eating a whole tray of fudgy Biscoff brownies….right?
If the quantities of this recipe seem a bit odd, it’s because they are. I basically had to work with the ingredients (or lack of) that I had knocking about, so I took inspiration from my peanut butter brownie recipe, but reduced some of the quantities. And then I added some things back in, and then just prayed that these would turn out okay – which, in the end they did…but it was touch and go for a while.
In essence, I think you could add 1/3 on to all ingredients and they’d be great. But you could also just wing it like I did and they’ll still turn out fine. You do you hun.
Ingredients:
- 120g dairy free dark chocolate (I used Tesco Finest)
- 200g Lotus Biscoff Spread (the smooth one, but the crunchy one would probably also taste excellent.)
- 2 medium eggs
- 170g soft light brown sugar
- 65g self-raising flour (I used the Dove’s Farm Gluten Free version)
- 15g cocoa powder (optional)
I used a 20cm square baking tin for these and got 16 small/medium brownies (I’m not very good at cutting evenly).
Method:
- Preheat the oven to 180C/160C fan/gas 4, and set aside 50g of Lotus Biscoff spread, and 20g of chocolate.
2. On the hob, melt the sugar, chocolate and Lotus spread together, stirring constantly until the sugar has just melted. It’ll still be a bit grainy but that’s normal – don’t panic!
3. Leave the mixture to cool slightly, then once it has, beat in the eggs.
4. Stir in the flour and cocoa powder until everything is mixed together.
5. Add about half the mixture to the tin, then take a teaspoon and dot about half of the spread you’ve set aside around in evenly spaced blobs (sounds really glam, right?!)
6. Then add the rest of the mixture on top, and smooth, so that the aforementioned blobs mix in a bit and there’s a marble effect.
7. Pop in the oven and bake for 20-25 minutes, or until the top is cracking but the inside still seems slightly underdone.
8. Remove from the oven and leave to cool in the tin.
9. Once the brownie has cooled, take the remaining chocolate and half of the remaining Biscoff spread and melt together in the microwave. Then, spread evenly over the top of the brownie.
10. Melt the remaining Biscoff spread on its own, and then drizzle this on top of the chocolate in whatever pattern you fancy. I chose not to go for any obvious pattern and just made an enjoyable mess.
11. Leave to cool again, then cut into squares and eat as many as you can.
P.S, If you like Biscoff things, I also have a dairy free cheesecake recipe here
girlaboutkent.com 
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