Maria Bonita’s unbelievable Biscoff brownies recipe | EUROtoday
The brownies that made me fall again in love with brownies, these are extraordinarily fudgy. You can omit the topping and simply use the brownie recipe as a base, including nuts and adorning it as you want. Maria Bonita provides cafés in Oxford and likewise makes beautiful bespoke desserts.
Timings
Prep time: 20 minutes, plus cooling time
Cook time: 40 minutes
Serves
Makes 12
Ingredients
- 250g salted butter
- 300g darkish chocolate (70% cocoa solids), damaged into items
- 300g caster sugar
- 75g gluten-free plain flour
- 7 medium eggs
- 150g Biscoff unfold (at room temperature)
- 50g crushed Biscoff biscuits, to brighten
Method
- Preheat the oven to 160C/150C fan/gasoline mark 3. Line a 28 x 15cm brownie tin with 2 items of parchment paper so that every piece overhangs the perimeters to permit for straightforward elimination.
- Slowly soften the butter in a pan, then improve the warmth and prepare dinner till it has turned golden brown and nutty. Turn off the warmth and add the darkish chocolate. Leave it to take a seat for a minute, then stir till effectively blended. Leave to chill.
- Sift the sugar and flour collectively. Add the eggs and blend for five minutes, then incorporate the brown butter and chocolate combination.
- Pour the combination into the tin instantly and bake for half-hour – although examine after 25 minutes – or till it wobbles within the center like a cheesecake.
- Cool for 4-6 hours within the tin, till very set. Once the brownie is ready, take away it from the tin and place it on a slicing board.
- Beat the Biscoff unfold till it resembles buttercream, then unfold this excessive 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 assist) to serve.
https://www.telegraph.co.uk/recipes/0/maria-bonita-biscoff-brownies-recipe/