Sreelal K

St Joseph's institution of Hotel management and catering technology.palai

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Organization:

lotus biscoff chocolate Brownie

Cuisine:

Dessert

This Brownie recipe does contain chocolate, lots of chocolate, both semi sweet (or bittersweet) chocolate , unsweetened cocoa powder ,lotus biscoff spread and biscuits . So it has a deep chocolate flavor with a wonderfully moist texture and perfect lotus crunch .They are wonderful plain or I often serve them for dessert with a scoop of vanilla ice cream.

Ingredients

Lotus biscoff biscuits- 10Nos

Lotus biscoff spread- 100G

Dark chocolate- 200G

Unsalted butter- 115G

Castor sugar- 150G

Brown sugar- 115G

Eggs- 3Nos

All-purpose flour- 75G

Coca powder- 25G

Salt- 1 by 4

vanilla extract 1tsp

Preparation

Method

Preheat oven at 180°C/355°F.

Cut the dark chocolate into small chunks. Place them in a heat proof bowl. Melt them over a simmering water. Add butter and melt them together. Set aside to cool.

In large bowl, add the sugars. Add in the eggs, one at a time.

Mix vigorously until the mixture is pale and creamy. This will take about 3-5 minutes, depending how vigorous you are.

Add salt and vanilla, and mix well. Add the chocolate mixture into the egg mixture. Mix until well combined.

Sift in the dry ingredients. Use a spatula to fold in gently, just until the flour disappear. Do not over mix. Transfer it into a baking pan ( 9*9 inch pan , lined with 2 pachment papers ) and spread it out .

On top of that add 10 tablespoons of lotus biscoff spread unevenly and spread it out using a toothpick Also put some lotus biscoffs to that . Bake it in preheated oven at 180°C/355°F for 30-35 minutes.

Insert a toothpick, if it comes out with sticky batter, that is good because we do not want it over-cooked and not gooey anymore. Of course, if you desire to have it more cooked, then bake it for

another 5 minutes or so.