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Biscoff Brownies

Biscoff Brownies - with biscoff cookie butter, chocolate chips and topped with lotus biscoff biscuits, these brownies are a must for cookie butter lovers!
Course Sweet Treat
Cuisine Modern Australian
Keyword biscoff brownies
Total Time 55 minutes
Servings 16
Calories 246kcal
Author Lee-Ann

Ingredients

  • 75 g salted butter
  • ½ cup golden/raw caster sugar 100g
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup cookie butter 300g (I used biscoff spread - smooth) plus extra for drizzling
  • ¾ cup plain/all purpose flour sifted
  • 1 tbsp cocoa powder
  • cup milk chocolate chips
  • 10 Lotus biscoff biscuits broken into pieces

Instructions

  • Preheat oven to 180c/350f.
  • Grease and line an 18cm/7" square (base measurement) cake/baking tin and set aside.
  • Using a hand held mixer, cream together the butter (75 g) and golden/raw caster sugar (½ cup/100 g) until light and fluffy.
  • Add eggs (2) and vanilla (1 tsp) and mix to combine, then add cookie butter (1 cup/300 g) and mix until incorporated.
  • Now folding by hand, add plain/all purpose flour (¾ cup/120 g) and cocoa powder (1 tbsp), and mix to combine.
  • Fold in chocolate chips, then add mixture to greased and lined baking tin. Top with crushed biscuits (10) and bake for 30 to 35 minutes. Allow to cool before slicing.
  • Warm the extra cookie butter in the microwave, and drizzle over brownies (optional) to serve.

Notes

  • You could substitute dark or white chocolate chips for the milk chocolate.
  • The baking time for this recipe is for my oven, obviously, and oven temperatures can vary greatly. This matters a lot when you are cooking things like brownies, because personal preference plays a big part. Gooey, cakey, somewhere in between? It depends where you fall - my suggestion is to check the brownies at the 30 min mark and go from there.
  • Tastes great with or without the extra cookie butter drizzled on top, totally your choice!
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*