lotus biscoff chocolate Brownie
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.
Lotus biscoff biscuits- 10Nos
Lotus biscoff spread- 100G
Dark chocolate- 200G
Unsalted butter- 115G
Castor sugar- 150G
Brown sugar- 115G
All-purpose flour- 75G
Coca powder- 25G
Salt- 1 by 4
vanilla extract 1tsp
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.