Maria Bonita’s incredible Biscoff brownies recipe
The brownies that made me fall back in love with brownies, these are extremely fudgy. You can omit the topping and just use the brownie recipe as a base, adding nuts and decorating it as you like. Maria Bonita supplies cafés in Oxford and also makes gorgeous bespoke cakes.
Timings
Prep time: 20 minutes, plus cooling time
Cook time: 40 minutes
Serves
Makes 12
Ingredients
250g salted butter
300g dark chocolate (70% cocoa solids), broken into pieces
300g caster sugar
75g gluten-free plain flour
7 medium eggs
150g Biscoff spread (at room temperature)
50g crushed Biscoff biscuits, to decorate
Method
Preheat the oven to 160C/150C fan/gas mark 3. Line a 28 x 15cm brownie tin with 2 pieces of parchment paper so that each piece overhangs the edges to allow for easy removal.
Slowly melt the butter in a pan, then increase the heat and cook until it has turned golden brown and nutty. Turn off the heat and add the dark chocolate. Leave it to sit for a minute, then stir until well blended. Leave to cool.
Sift the sugar and flour together. Add the eggs and mix for 5 minutes, then incorporate the brown butter and chocolate mixture.
Pour the mixture into the tin immediately and bake for 30 minutes – though check after 25 minutes – or until it wobbles in the middle like a cheesecake.
Cool for 4-6 hours in the tin, until very set. Once the brownie is set, remove it from the tin and place it on a cutting board.
Beat the Biscoff spread until it resembles buttercream, then spread this over the top of the brownie. Sprinkle with the crushed Biscoff biscuits.
Cut the brownie into rectangles (a knife that’s been warmed in boiled water then dried will help) to serve.
