Lotus Biscoff Brownies

Seriously the most divine brownies you've ever tasted, made all the more delicious with the addition of that cookie buttery goodness that is Biscoff!

I made these for my hubby's birthday dessert stack and they baked up all cakey and scrumptious with the addition of the crumbled biscuits and melted Biscoff spread. But they still retained that gooey deliciousness you'd expect from a brownie.

So here's what you need to know if you want to try them yourself...

Preheat your oven to 175˚C (347˚F).

Combine the following ingredients in a large bowl and whisk to smooth: 120g unsalted butter (melted) 15ml vegetable oil 150g caster sugar 80g dark brown sugar

Crack 2 large eggs into a small bowl and break up with a fork. Add to the butter mixture.

Sift 65g plain flour and 50g cocoa powder into the wet mixture and stir until combined.

Prepare 100g dark chocolate by roughly chopping it. Stir half the chocolate into the brownie batter and reserve the rest.

Melt around 4 tbsp Biscoff spread and set aside in a small bowl. Roughly chop around 50g Lotus Biscoff biscuits and set aside. Make sure you have approx 8-10 whole biscuits left to decorate the top of your brownie.

Pour half the brownie batter into a prepared square or rectangular tin (approx 30cm x 20cm), then crumble over your chopped Lotus biscuits and some of the melted Biscoff spread, then add the remaining brownie batter, swirl on more melted Biscoff, chuck on the rest of your chopped chocolate and finally place on the whole Lotus biscuits before baking.

Bake for around 20-25 minutes until the top of your brownies is flaking and the mixture still has somewhat of a wobble when you shake the tray. If a knife comes out relatively clean with a little of the mixture on it, it's good to go.

Take out and cool to room temperature. Then I like to pop it in the fridge, still in the baking tray as it makes it so much easier to cut into beautiful melt-in-your-mouth portions!

Enjoy!