Thursday, 7 September 2017

Mia's Recipe: Biscoff Brownies

If you haven't heard of Lotus Biscoff biscuits, then you have not lived! These small caramelised babies are one of my favourite kind of biscuits.
And how about marrying these yummies with brownies? 
More yummies, up for it? 

Let's get over with the ingredients so we can get started. :)

For a 12 servings in a 8 x 4 loaf tin, you'll need:

120g castor sugar 
(or replace with baking stevia to cut calories)
2 small eggs
45g all purpose flour
17g unsweetened cocoa powder
113g unsweetened baking chocolate 
(this is exactly 1 whole bar of Hershey's baking bar) 
100g unsalted butter
75g semi-sweet/dark chocolate chips (I've used 60% cocoa)
60g crushed biscoff biscuits

optional:
biscoff spread (as a drizzle)
(you can use smooth or crunchy, as little as as much as you like)

So first up, melt your baking chocolate and butter in a pot (or ban-marie if you prefer, but with the butter, you really do not need to) over low fire until they're totally melted and well combined. Then, set them aside to cool.
In a clean bowl, beat your eggs on high until they turns frothy, before you add your sugars in 3 additions, beating on high until the mixture more than doubles in volume, turns pale yellow and very thick (ribbon stage). 

Double check that your butter-chocolate mixture is not hot before you add them into the egg mixture, folding gently (I prefer to "fold" using a whisk instead of a spatula) until just combined, before sifting in the flour and cocoa powder. Fold until most of the lumps are gone (you need not fold until well combined yet) before adding in the crushed biscoff and chocolate chips and then finally folding until just combined. Pour the mixture into your lined/lightly greased baking tin and give it a few taps to knock out any air bubbles. 

Melt up a few tablespoons (or more if you prefer) of biscoff spread in either a microwave or ban-marie until they're of a more flowy consistency and drizzle them as thinly or thickly over the brownie mixture before sending brownie batter into the oven set at 160 degree Celsius for 25 to 30 minutes. 


I left mine in the oven for about 2 to 3 minutes past the 30 mark as I prefer my brownies to be less moist and fudgy (I've weird taste, I know). 


Obviously, I could have done way more crushed biscoff (note to self) and perhaps omit the chocolate chips AND reduce the sugar slightly (they were still a little too sweet). 

The baked biscoff spread "crust" on the top of the brownie was a really nice, sweet touch to the otherwise plain old rich-chocolatey brownie. But it also added a lot of sweetness in the flavour, so do remember to tone down on the sugar and chocolate chips if you're to pile on the biscoff drizzle. :)

Till then,
Mia Foo

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