Delicious brownies made with salted butter, caster sugar, dark chocolate, and Biscoff biscuits. These treats are fudgy and can be served chilled for that extra indulgence. Perfect with tea or additional Biscoff spread!
1: Pre-heat the oven to 180C/160C Fan/Gas 4.
2: In a saucepan, combine the butter, golden syrup, and caster sugar over medium heat, stirring until melted and dissolved.
3: Remove from heat and add the dark chocolate, stirring until melted and smooth. Let cool slightly.
4: Line a 20cm x 27cm brownie tin with parchment paper, using butter to stick it in place.
5: Place 20 Biscoff biscuits 'lotus' side down in the tin in 4 rows of 5 biscuits.
6: Add vanilla extract and eggs to the cooled chocolate mixture, beating until thick and glossy.
7: Fold in plain flour until just combined, then stir in Biscoff spread.
8: Crush the remaining biscuits and fold them through the brownie mix.
9: Spoon the mixture into the tin, covering the biscuits, and level the surface.
10: Bake for approx 20-25 minutes until risen and firm, but a skewer comes out slightly sticky.
11: Let cool completely in the tray; they will firm up as they cool.
12: Once cooled, remove from the tin and cut into 'biscoff bricks' along the lines of the biscuits.
