Lotus Biscoff Brownie

The beauty of this cake will immediately get your customer’s attention, but its delicious Biscoff taste will make them come back for more.

Servings: 12
Prep Time: 15mins
Cook Time: 30mins

Ingredients:

• 500g Biscoff spread
• 400g Biscoff cookies (roughly broken)
• 300g dark chocolate
• 375g unsalted butter
• 450g sugar
• 6 eggs (room temperature)
• 110g cocoa powder
• 100g flour
• 1,5 tsp baking powder
• Pinch of salt
• 50g dark chocolate

Preparation:

Cake:
1. Preheat the oven to 340°F (170°C).
2. Melt the chocolate and the butter together au bain-marie.
3. In a large bowl, add the eggs and mix until light and airy.
4. Add the sugar and mix to a pale and foamy mixture. When melted add the chocolate mixture to the eggs.
5. In another bowl, sift the flour, cacao, baking powder and salt. Add this mixture to the eggs and fold in gently with a spatula. Don’t overmix.
6. Roughly break the Biscoff cookies into big pieces and carefully fold into the mixture.
7. Transfer the batter into to the lined baking tin and smoothen it with a spatula.
8. Bake the brownies for 25-30min in the oven.
9. Let it cool down in the tin, you can put the tin on a rack so that air can pass underneath.
10. Once it’s cooled, remove from the baking tin. Spread a thick layer of Biscoff spread over the brownie. Meanwhile, melt the dark chocolate (au bain-marie).
11. Drizzle the melted dark chocolate in thin lines over the spread (you can use a spoon or a small piping bag).
12. Now use a skewer or toothpick to go back and forth over the Biscoff spread and chocolate (in the other direction) to create a feathered look.
13. Place the brownie in the fridge so it can cool off completely.

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