Biscoff Brownies with big swirls of cookie butter swirled into the batter.
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 200 grams (1 and 1/3 cup) dark chocolate, broken into pieces
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs, cold
- 70 grams (1/2 cup) plain flour or all purpose flour
- 20 grams (1/4 cup) cocoa powder, sifted
- Pinch of salt
- 75 grams (1/2 cup) chocolate chips
- 180 grams (3/4 cup) Biscoff cookie butter
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides of the paper overhang.
- Add butter and chocolate to a heatproof bowl and microwave until melted, stirring every 30 seconds. Leave to cool slightly.
- Next, add sugars and vanilla to the melted chocolate mixture and stir. Add eggs, one at a time and stir until combined.
- Add flour, cocoa and salt, and gently fold until the brownie batter is thick and smooth. Finally, add chocolate chips and gently stir.
- Pour mixture into prepared baking tin and very gently smooth over the top. Dollop spoonfuls of cookie butter all over the top of the brownie.
- Gently swirl the cookie butter into the brownie batter using a butter knife. Try not to over mix as you still want to keep big chunks of cookie butter throughout the brownie.
- Bake for approximately 30-35 minutes or until cooked through. It should start to crack on the edges and no longer wobble in the middle. Leave to cool completely before cutting into squares to serve. Store brownies in the fridge.
Chocolate: I recommend using a good quality chocolate that’s between 45-70% cocoa.
Storage: For a truly fudgy brownie, store them in the fridge.