Salted Caramel Brownies
A rich and decadent afternoon delight.
Biscoff Brownies
Desserts
Food
American
British
What a treat! Those small biscuits with that unique taste can be used to make amazing brownies too!
16 Servings
Ingredients
• 150g Dr. Oetker Dark Chocolate
• 200g unsalted butter
• 250g caster sugar
• 3 medium eggs, beaten
• 1 tsp Dr. Oetker Professional Vanilla Flavouring
• 70g plain flour
• 50g Dr. Oetker Professional Fat Reduced Cocoa Powder
• 1 tsp espresso powder
• 150g Lotus Biscoff Biscuits
• 150g Biscoff Smooth Spread
Method
- Preheat the oven to 180C. Grease and line a 25cm x 20cm baking tin.
- Break the Dr. Oetker Dark Chocolate into pieces and place in a microwavable bowl with the butter. Melt in the microwave in 30-sec bursts, stirring regularly until the mixture is melted.
- Add the sugar to the melted mixture and beat until smooth and the sugar is combined.
- Add the eggs and Dr. Oetker Professional Vanilla Flavouring and whisk on a high speed for 2-3 mins with a freestanding mixer or hand whisk.
- Sieve the flour, Dr. Oetker Professional Fat Reduced Cocoa Powder and espresso powder into the mixture and fold through until just combined. Crush most of the biscuits into pieces, keeping a few aside for the decoration. Stir through the crushed biscuits.
- Pour the mix into your prepared tin and smooth the top. Dollop the Biscoff Smooth Spread over the top and swirl through using a cocktail stick. Put the leftover biscuits on top of the brownie and bake in the oven for 30 mins, until the edges of the brownie are firm and the middle has a very slight wobble. Leave the brownie to cool in the tin.
