Saturday, February 20, 2021

Biscoff Slutty Brownies


 



Biscoff Slutty Brownies







Vegan Slutty Brownies - Chocolate chip cookie base stuffed with vegan sandwich cookies and topped with vegan brownie dough Simple, decadent, bitch!

Ingredients

For the cookie dough layer

  • 25 ml milk
  • 185 g plain flour
  • 150 g light brown sugar
  • 1/4 teaspoon of salt
  • 50 g of milk chocolate chips
  • 120 g softened butter
  • 1 teaspoon of vanilla extract
  • 50 g of white chocolate chips

For the biscuit layer

  • 20 Lotus sandwich cookies

For the brownie layer

  • 2 large eggs
  • 165 g butter
  • 65g plain flour
  • 165 g light brown sugar
  • 100 g cookie spread
  • 20g cocoa powder
  • 235 g dark chocolate
  • 1 teaspoon of vanilla extract
  • 50 g of dark chocolate chips

Instructions

First, preheat your oven to 160C Fan / 180C / 350F / Gas Mark 4, line an 8 "square pan with parchment paper. I first grease the pan with a little butter to help the paper stick to it.

Then, to make the cookie dough base, using a stand mixer with the paddle attachment, or by hand with a spoon, combine butter and sugar until fluffy and well combined.

Add milk and vanilla extract and mix well until blended

Then add the plain flour and salt and mix until a dough forms.

Finally add the chocolate chips until they are evenly distributed

Press the cookie dough into the bottom of the mold using your hands, try to make an even layer

Put the cookie dough in the fridge while you bake the brownies, or for at least 30 minutes

To make the brownie batter, melt the dark chocolate and butter in a saucepan over low heat. Once completely melted, mix and remove from heat. Let cool 10 minutes

In a mixing bowl, whisk together the eggs and light brown sugar until frothy, by hand with a whisk or with an electric whisk

Add the chocolate and melted butter mixture to the egg and sugar mixture, whisking constantly as you pour it.

Add the plain flour and cocoa powder and fold in gently

Then incorporate the chocolate chips

Take the mold with the cookie dough out of the fridge and cover them with the Biscoff sandwich cookies, you may need to cut some of the cookies in half to completely cover the cookie dough

Pour the brownie batter on top, then add spoonfuls of Biscoff spread all over. Use a butter knife to spin it around a bit - don't over mix

Bake for 45-55 minutes, the brownie layer should not wobble (or only very slightly) when you gently shake the pan

Let the brownies cool completely in the pan before removing and slicing them

Store in an airtight container in a cool place and eat within 3 days, they can also be frozen. Happy Cooking Time.