Preparation

• 1

  Preheat the oven to 170°C (340°F).

• 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 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.