Maria Bonita’s incredible Biscoff brownies

Prep time: 20 minutes, plus cooling time Cook time: 40 minutes

Makes 12

The brownies that made me fall back in love with brownies, these are extremely fudgy. You can omit the topping and just use the brownie recipe as a base, adding nuts and decorating it as you like. Maria Bonita supplies cafés in Oxford and also makes gorgeous bespoke cakes (mariabonita.uk).

INGREDIENTS

– 250g salted butter – 300g dark chocolate (70% cocoa solids), broken into pieces – 300g caster sugar – 75g gluten-free

plain flour

– 7 medium eggs

– 150g Biscoff spread

(at room temperature) – 50g crushed Biscoff biscuits, to decorate

METHOD Preheat the oven to 160C/150C fan/gas mark 3. Line a 28 x 15cm brownie tin with 2 pieces of parchment paper so that each piece overhangs the edges to allow for easy removal.

Slowly melt the butter in a pan, then increase the heat and cook until it has turned golden brown and nutty. Turn off the heat and add the dark chocolate. Leave it to sit for a minute, then stir until well blended. Leave to cool.

Sift the sugar and flour together. Add the eggs and mix for 5 minutes, then incorporate the brown butter and chocolate mixture.

Pour the mixture into the tin immediately and bake for 30 minutes – though check after 25 minutes – or until it wobbles in the middle like a cheesecake.

Cool for 4-6 hours in the tin, until very set.

Once the brownie is set, remove it from the tin and place it on a cutting board.

Beat the Biscoff spread until it resembles buttercream, then spread this over the top of the brownie.

Sprinkle with the crushed Biscoff biscuits.

Cut the brownie into rectangles (a knife that’s been warmed in boiled water then dried will help) to serve.