Biscoff Chocolate Brownie Cakes

Those of you that know me know that I’m not a morning person, so waking up early on a weekday to make myself breakfast is just never going to happen. Even though the majority of the UK is still working from home due to government restrictions from the ongoing coronavirus pandemic, I’d still rather have an extra half an hour in bed than wake up and make a decent breakfast before work lol!

For this reason, I recently bought some Biscoff spread to make some overnight oats with so that all I need to do is take the oats out of the fridge and upstairs to my makeshift desk in my bedroom #ultimatelaziness. By the way, if you’ve not tried this, it’s so good! Let me know if you want the recipe…

Whilst overnight oats with Biscoff spread is really good and helps me eat something healthy yet substantial for breakfast, I get bored of having the same thing everyday. So what do you do with half a leftover tub of Biscoff spread on a Saturday night in lockdown? Make Biscoff brownies!

OK yes, they came out a bit more of a cake texture than a brownie texture, but they still tasted amazing! I think this might be because I didn’t have enough dark chocolate so substituted it for more cocoa powder instead, which meant that they lost that gooiness you world normally get with a brownie.

However, here’s the recipe if you wanted to give this a go and #discoverdifference for yourself.

Ingredients:

350g dark chocolate

250g butter

250g light brown sugar

x3 eggs

100g plain flour

x1 tablespoon cocoa powder

x1 tablespoon baking powder

150g Biscoff spread

x9 Lotus biscuits

Method:

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a traybake tin. I used a brownie traybake.
  2. Melt the dark chocolate and butter together in a microwave or pan. Mix it all together until smooth and velvety.
  3. In a bowl whisk together the eggs and light brown sugar until frothy.
  4. Add the chocolate and butter mixture to the egg and sugar mixture, whisking constantly as you pour it in.
  5. Add the plain flour, cocoa powder and baking powder. Whisk in until all the ingredients are mixed.
  6. Pour the batter into the lined traybake tin and smooth.
  7. Melt the Biscoff spread and pour directly on top of the batter. Alternatively, you can add blobs of the unmelted Biscoff spread all over and swirl it around with a fork for a marbles effect. I wanted the biscoff on top of the brownie cake but will try this method next time.
  8. Bake for 20 mins.
  9. Take the brownie cake out of the oven and press the Lotus biscuits into the batter.
  10. Put back into the oven for another 15 mins or until you can put a knife in the centre of the brownie cake and it comes out clean.
  11. Let the brownies cool completely in the tin before removing and slicing up.

Don’t forget to tag me on Instagram if you decide to make these brownie cakes yourself! @nicolealexia.

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