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Biscoff Swirl Brownies


Biscoff Swirl Brownies
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.
Biscoff Swirl Brownies

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

Biscoff Swirl Brownies

BISCOFF SWIRL BROWNIES


Yield: 16 small squaresPin 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:


  1. Preheat the oven to 180°c/160°fan and line 20 x 20cm baking tin with baking paper.
  2. Melt the dark chocolate and butter in the microwave and set aside to cool.
  3. 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.
  4. Sift in the flour and cocoa and fold in with a large metal spoon then stir through the chocolate chips.
  5. Pour the mixture into the prepared tin.
  6. 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.
  7. Bake in the oven for 40 minutes and leave to cool completely before cutting into squares.


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Biscoff Swirl Brownies
Beth Sachs
3 Comments
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3 comments:

  1. Oh my gosh these look delicious. Think I'm going to try these this week:)

    ReplyDelete
    Replies
    1. Let me know if you like them as much as we do here!

      Delete
    2. Done and tagged you in my photo on Instagram! Didn't end up using half the jar as it felt a bit much but i regret that now. Have never baked brownies before so I'm so pleased with how they turned out. Thanks for posting x

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