Biscoff-stuffed brownies
SIMPLY DELICIOUS
I cannot keep jars of Biscoff spread in the house – they present a very real danger. If the jar is open or, let’s be honest, even if it’s not, a spoon will magically appear in my hand, willing me to take a bite…
MAKES 4 PREP 5 MINS, PLUS CHILLING COOK 25 MINS
✱ 50g plain flour
✱ 15g cocoa powder
✱ 50g unsalted butter, diced, plus extra for greasing
✱ 70g dark (65–75% cocoa solids) chocolate
✱ 50g caster sugar
✱ 50g light brown sugar
✱ 1 large egg
✱ 1tsp vanilla extract
✱ 75g Biscoff spread
You will need:
✱ 23 x 13cm loaf tin, lightly greased and lined so the baking paper overhangs the long sides
1 Heat the oven to 160C Fan/gas 4. Sift the flour, cocoa powder and a pinch of fine sea salt into a large bowl and whisk to combine.
2 Put the butter and chocolate in a bowl set over a pan of simmering water, stirring occasionally until fully melted. Set aside.
3 In another bowl, whisk together the sugars, egg and vanilla until light and fluffy. Pour in the melted chocolate and whisk until smooth and fully combined.
4 Add the contents of the flour bowl and fold together. Scrape half the batter into the prepared tin and spread evenly. Spoon or pipe the Biscoff spread over the batter, gently smoothing it evenly and leaving a clear narrow border around the edge. This is easier to do if you warm the spread ever so slightly before use.
5 Add the remaining brownie batter, gently smoothing it over the Biscoff layer to avoid disturbing it too much.
6 Bake for 22 mins, until the brownie mixture is slightly puffed. Set aside to cool for 30 mins, before transferring to the refrigerator for a few hrs until thoroughly chilled. If stored in a sealed container, the brownies will keep for up to 4 days. They can also be frozen for 2 months.
Per serving: 400 cals, 24g fat, 11g sat fat, 41g carbs