Who doesn’t love a beautiful, squidgy, chocolate brownie? The Biscoff spread running through these imparts a fantastic caramel flavour, bringing out the brown sugar notes of our Sumatra Kerinci coffee. Perfectly rich and indulgent, these brownies are a great afternoon treat with a strong cup of coffee. Or, serve warm with ice cream as a decadent desert! Don’t forget to tag us if you give it a try.
Mocha Biscoff Brownies
- 150ml Strong black coffee*
- 170g Dark Chocolate
- 170g Butter
- 3 Eggs, beaten.
- 300g Caster Sugar
- 220g Plain Flour
- 200g Lotus Biscoff spread
- 12 Lotus Biscoff biscuits
*I brewed 30g of our Sumatra Kerinci with 800ml of water, in a French press, for 5 minutes, and drank the rest while baking!
1) Melt the butter in a small saucepan until it foams and the solids start to turn a nutty brown. (Browning the butter drives off excess moisture, as we’re adding liquid coffee, and imparts a lovely nutty flavour that works beautifully with the flavours of Biscoff and coffee.)
2) Combine the browned butter, coffee, and dark chocolate in a large mixing bowl and stir until the chocolate melts. If the heat from the coffee and butter isn’t quite enough to melt the chocolate, place the bowl over a double boiler and continue to stir until well-combined.
3) Add the caster sugar and whisk until well-mixed.
4) Slowly whisk in the eggs.
5) Fold in the plain flour until well combined. You should have a rich, still very liquid, chocolate mixture.
6) Melt the biscoff spread in a small saucepan until liquid.
7) Line a baking tin with greaseproof paper.
8) Pour in two-thirds of the brownie mixture, and top with half of the melted biscoff.
9) Pour on the rest of the brownie mixture, followed by the rest of the melted biscoff spread, and use a toothpick to swirl the biscoff into the brownie.
10) Bake for 30 minutes. Halfway through, at the 15 minute mark, remove the Brownie from the oven and top with the Biscoff biscuits.
11) After baking, leave in the tin until completely cool. The brownies will continue to cook in the tin, and this will give you that beautiful fudgey texture.
12) When cool, carefully turn out of the tin, cut, and enjoy!