Eggless Lotus Biscoff Brownies
A delectable brownie recipe with Lotus Biscoff Cookies
Servings: 9 squares
Calories: 284kcal
Ingredients
- 65 grams All-purpose Flour
- 12 grams Cocoa Powder
- ¼ tsp Baking Powder (use less than ¼ teaspoon)
- Pinch Table Salt
- 125 ml Condensed Milk
- 50 ml Milk
- 50 grams Unsalted Butter
- 3 tbsp Lotus Speculoos spread (if not using, increase butter to 70 grams)
- 100 grams Dark Chocolate (chopped)
- 1 teaspoon Vanilla Extract
- 4-5 Lotus Biscoff Cookies
Instructions
- Chop the dark chocolate and add in the butter. Melt both in microwave or stovetop using double boiler method.
- To this, add the Speculoos butter, Vanilla extract, Condensed milk and Milk.
- In a separate bowl, measure flour, cocoa powder, baking powder and salt. Sift them.
- Add the dry ingredients to the wet ingredients gradually and combine to get a thick batter.
- Transfer the batter to an 8x8 square baking dish and top it with few Biscoff Cookies. You may also drizzle some Speculoos over the top optionally.
- Bake for 40 minutes at 180°C
- Let cool for few hours before slicing. You can make this a day ahead and slice before serving.
