Here's my cookie brownie recipe - with cookie butter, chocolate chips, and lotus cookies, these thick, melt-in-the-mouth brownies are a must have for cookie butter lovers!
- 35g cocoa powder
- 4 medium eggs (or 3 large)
- 200 g of chocolate chips
- 275 g of caster sugar (white or golden)
- 90 g plain flour
- 150 g Lotus Biscoff cookies (chopped)
- 200 g dark chocolate
- 200 g unsalted butter
- 1 / 2-3 / 4 jar of Biscoff spread
First, preheat your oven on a 180 ° C / 160 ° C fan and line a 9 x 9-inch square pan with parchment paper.
Then, melt the dark chocolate with the butter and let cool slightly while you make the rest of the brownies!
Whisk the eggs and sugar together until they're really thick and fluffy - this will double in size, be much paler and leave a trail for a few seconds before disappearing when done!
Carefully fold the chocolate / butter mixture into the egg / sugar mixture - don't deflate the eggs by being reckless!
Add the plain flour and cocoa powder and stir in them as well.
Add the chocolate chips and Biscoff cookies, fold over and pour into the mold.
Using two teaspoons, drop tablespoons of Biscoff Spread on top of the brownies - I make about 15 spoonfuls!
Bake brownies in the oven for 30 to 35 minutes or until cooked through. I tend to check them after 25 minutes as some ovens are hotter than others!
Let the brownies cool completely in the pan!
Happy Cooking Time.