Biscoff Chocolate Brownies
- serving for 3-4
- 1.5-2 hours
- oven, whisk
For Brownie
Choc Mix
butter 185 g
70% chocolate 185 g
sea salt
Egg Mix
large eggs 3 pc
caster sugar 200 g
light brown sugar 75 g
Flour & Choc Chips
plain flour 85 g
cocoa powder 50 g
white chocolate chips 50 g
milk chocolate chips 50 g
For Frosting
Ingredient
lotus biscoff biscuits 200 g
softened butter 150 g
double cream 3 tbsp
icing sugar 250 g
Directions
Preheat oven to 175c
Melt dark chocolate and butter with a pinch of sea salt in a bowl over simmering water
Whisk eggs and sugars in a bowl until light and fluffy
Fold chocolate butter mix into the eggs
Fold flour, cocoa and chocolate chips
Add to rectangular baking tray lined with parchment paper
Bake for around 35-40 mins until no wobbling then cool
Blitz the biscuits with the butter and cream
Add the mix to bowl and stir in the icing sugar until smooth
Top the brownies with the buttercream and extra biscuit
Principles
- Double boil: heat is controlled & cook slowly and evenly, reducing the risk of burnt
- Fold in flour: minimize gluten development result in lighter instead of tougher product
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- It is important to preheat oven in the beginning for pastry making
credit to chefthombateman