Biscoff Swirl Brownies

February 12, 2018

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I've got a little addiction at the moment to the very naughty but oh so moreish Lotus Biscoff spread. In an effort to stop an unwanted 'spare tyre' around my middle, I decided I needed to use what was left in jar to stop me taking spoonfuls from it every time I walked past the cupboard (the cupboard that is locked to stop the kids getting in it!). So, yesterday morning the kids and I embarked on a little half-term baking and came up with these super rich, chocolatey brownies, swirled with the sweet biscoff spread.

These biscoff swirl brownies are really easy to make but oh my goodness they are good. Squidgy and rich, just how a brownie should be. They would also make a great bake for your loved one on Valentines Day this Wednesday.

TOP TIPS FOR MAKING BISCOFF SWIRL BROWNIES

These brownies can be frozen so make a batch and pop them in the freezer for a later date.
Try swirling peanut butter through the brownie mixture instead of the biscoff spread for a peanut butter swirl brownie.
Try adding white chocolate chips instead of milk chocolate chips for a 'snow flecked' brownie.
Serve them warm as a pudding with a dollop of clotted cream or ice cream.

OTHER BROWNIE RECIPES YOU MIGHT LIKE

Chocolate Fudge Brownies from Jam and Clotted Cream
Double Chocolate Cranberry Brownies from Jam and Clotted Cream
Sour Cherry and Walnut Brownies from Jam and Clotted Cream
Triple Chocolate Brownies from Jam and Clotted Cream
Malteser Fudge Brownies from Tinned Tomatoes
Creme Egg Chocolate Brownies from Fab Food 4 All

BISCOFF SWIRL BROWNIES

Yield: 16 small squaresAuthor: Beth SachsPin it

Biscoff Swirl Brownies

prep time: 10 MINScook time: 45 MINStotal time: 55 mins

A rich and moist brownie swirled with sweet biscoff spread.

ingredients:

200g Dark Chocolate
200g Butter
275g Light Brown Sugar
3 Eggs
90g Plain Flour
35g Cocoa Powder
100g Milk Chocolate Chips
1/2 Jar Biscoff Spread

instructions:

Preheat the oven to 180°c/160°fan and line 20 x 20cm baking tin with baking paper.
Melt the dark chocolate and butter in the microwave and set aside to cool.
Whisk the eggs and light brown sugar together using an electric whisk until pale and fluffy. Stir the chocolate mixture into the eggs and sugar and mix until combined.
Sift in the flour and cocoa and fold in with a large metal spoon then stir through the chocolate chips.
Pour the mixture into the prepared tin.
Microwave the lotus biscoff spread for 10 - 20 seconds to make it runny, then dollop spoons onto the brownie mixture and swirl through with a knife.
Bake in the oven for 40 minutes and leave to cool completely before cutting into squares.