Ingredients
The following ingredients have 4 Servings
- 1 cup crumbled up biscoff cookies
- 100 g dark (50-70%) chocolate ((3.5oz) )
- 113 g unsalted butter ((1 stick / ½ cup) )
- 3 large eggs, room temp
- 1 cup white granulated sugar ((200g / 7oz))
- ¼ cup dark brown sugar, packed ((50g / 1.8oz) )
- 1 ½ teaspoons vanilla extract
- 95 g plain (all purp) flour ((¾ cup / 3.4oz) (notes))
- 25 g cocoa ((¼ cup / 0.9oz) (notes))
- ¼ teaspoon salt
- ½ cup biscoff spread ((115g / 4oz) )
Instruction
- Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8x8 inch square baking tin with baking paper.
- Use 3/4 of the cookie pieces and scatter them into the base of the tin.
- Place the butter and chocolate in a heat proof bowl and microwave for 30 seconds at a time, stirring between each until melted and smooth. Set aside.
- Place both sugars and the eggs in a large bowl. Whisk with a handheld electric mixer for around 1 minute until lightened and fluffy – you can also use a manual whisk, just make sure it gets light and fluffy looking.
- Add the melted chocolate and butter and the vanilla and beat through.
- Add the flour, cocoa and salt and beat until just combined.
- Carefully pour the mixture over the cookies in the tin, so they don’t move around too much.
- Dollop the biscoff spread over the top and swirl through using a knife. Scatter the remaining cookie pieces over the top.
- Bake for around 30-40 minutes or until a toothpick comes out with some sticky crumbs on it.
