Most messages between my sister and I are about my brownies. My dark chocolate peanut butter brownies with flaky sea salt. They’re THAT good. Subsequently I send a lot over to Oz so she can enjoy them herself. So, what could possibly be better than a brownie? A brondie! With a Lotus crunch and a decadent Biscoff swirl. This is a mash of two incredible desserts. Firstly, we have a deliciously fudgy blondie mix made with browned butter and crammed with crushed Lotus biscuits, pecans and chunky white chocolate. Secondly, an extra layer of my favourite ever rich, dark chocolate brownie mix is added on top. The addition of swirled Biscoff spread is also obligatory in my opinion. This is definitely a match made in heaven as a result. If you’re looking for something a bit decadent, this recipe is worth every bit of effort.
I’m pretty sure that if the air travel to Oz wasn’t so badly affected by the pandemic, batches upon batches of these biscoff brondies would have been sent to Melbourne and greatly received. Since they package up well and hold their shape, they’re great for posting, but they still have that fudgy nature that we all ask of any brownie / blondie combo. In my opinion, I prefer to add the Lotus Biscoff biscuits by breaking them up and mixing them into the blondie mix. Otherwise, you can experiment with this. Alternatively, sandwich them in between the two mixes for a biscuit layer, or add them to the top of the brownie mix once you’ve swirled in your spread. Either way, they m
Top tips for making the very best brondies:
- Use a mix of sugars. I like to include dark brown sugar in most of my biscoff brondie recipe for that beautiful molasses flavour. This helps make for a really indulgent squidgy brondie.
- Whisk your eggs + sugar until frothy. You want to bring them to what’s called the “ribbon stage” – handsomely pale and frothy, dribbling from your whisk in thick, luxurious ribbons. This adds heft to your batter.
- Use good quality ingredients. Make sure your chocolate is 70% or above – my preferences are Menier Swiss Dark Chocolate and Lindt Excellence Dark 70%.
- Fold in your flour. This is really important because you don’t want to knock air out of the whisked sugar and eggs by mixing too vigorously.
- Under-bake so they stay squidgy. Remember, your biscoff brondies will continue to cook a little in the tin. Under-baking them just a tad keeps them from being too dry!
- Sprinkle with salt. Ok, I’m a little obsessed with sprinkling these with flaky sea salt since it really complements the richness of the chocolate.
- Pop in the fridge for at least 30 minutes. This helps “fudge them up”.
What you’ll need to make this recipe
Biscoff Brondies
Ingredients
For the blondie
- 55 g butter, browned
- 160 g white chocolate you'll need to chop 50g of this
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 95 g plain flour
- 1/2 tsp baking powder
- 55 ml rapeseed oil
- 148 g light brown sugar
- 50 g dark brown sugar
- 60 g pecans roughly chopped
- 100 g Lotus biscoff biscuits broken into pieces
- Pinch salt
For the brownie
- 55 g unsalted butter
- 113 g dark chocolate at least 70% or above
- 15 g cocoa powder
- 80 g plain flour
- 1/2 tsp baking powder
- 2 large eggs
- 55 ml rapeseed oil
- 148 g caster sugar or granulated sugar
- 50 g dark brown sugar
- 1 tsp vanilla extract
- 100 g smooth Lotus spread
- Flaky sea salt to finish
Instructions
- Preheat your oven to 190C / 170C fan / Gas mark 5 and line 22x33cm baking tin with baking parchment.
For the blondie
- Brown your butter by placing it in a saucepan and melting over a low heat until brown flecks start to appear and the colour changes to a golden brown. Keep an eye on it, as you don’t want it burning.
- Add 110g of the white chocolate to the butter and stir to melt completely.
- Using an electric whisk, whisk together your eggs, vanilla, rapeseed oil and sugars for 2-3 mins until pale and doubled in size.
- Once the butter and chocolate mixture has cooled, add this to the egg/sugar mixture and whisk to combine. N.B. You want to make sure your butter and chocolate have cooled completely to avoid your eggs scrambling!
- Sift in your plain flour, baking powder, ground cinnamon and pinch of salt then fold together with a spatula, scraping down the sides of the bowl to make sure everything is combined.
- Add the remaining 50g of chopped white chocolate along with the pecans, and broken Lotus Biscoff biscuits and fold everything through your batter.
- Pour into the lined tin and level the surface with your spatula.
For the brownies
- Melt the butter and chocolate in a bowl over a saucepan full of boiling water, stirring until melted and smooth. Set aside to cool slightly.
- In a small bowl, whisk the flour, baking powder, cocoa powder and salt.
- In a large bowl, whisk the eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth.
- Add the flour mixture, using a spatula to fold it into the wet ingredients until there are no flecks of flour left.
- Pour the batter into the prepared pan. Heat the Lotus Biscoff spread in a small saucepan to "loosen" it then drizzle it over the brownie mixture, swirling with a knife.
- Bake for 27-30 minutes until a cake skewer inserted into the centre comes out relatively clean.
- Scatter the top with the flaky sea salt whilst the brownies are still warm, then transfer the pan to a wire rack and let cool completely.
- Once cool, gently lift or slide the brownies out of the pan and cut them into squares.
Notes
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