(Contains some affiliate links)
- 2 square brownie tins
- We love these silicone utensils – they come in lots of colours to suit every kitchen!
- A balloon whisk to match
- A decent hand whisk – which always comes in handy! We love this Kenwood one because it’s powerful and stores away neatly!
- Mixing bowls – we use these glass ones as they’re very durable – and perfect for melting chocolate in this recipe, but we also recommend these stackable stainless steel ones with airtight lids and these plastic nesting ones!
- Digital scales to weigh everything out super accurately
- A nice big sharp knife for getting those perfect, clean cut edges on your Biscoff Cheesecake Brownies! We recommend this one, this one and this one!
Directions0/0 steps made
- Melt the butter and dark chocolate in a glass bowl over a pan of simmering water
- Set aside to cool slightly
- Beat 3 eggs and 225g sugar using a hand whisk until pale and doubled in volume
- Fold in the chocolate butter mixture gently, being careful not to knock out the air from the egg mixture
- Sieve in the flour and cocoa powder and fold in carefully
- Fold in white and milk chocolate chunks
- Pour into a greased and lined 20cm square tin
- Bake at 170°C (fan) for 15 minutes then set aside to cool
- Beat together the cream cheese, 2 eggs, 150g caster sugar and vanilla extract using a hand whisk, and pour on top of the cooled brownie mixture in the tin
- Add blobs of melted Lotus Biscoff spread, and use a toothpick to swirl the mixture around
- Bake for a further 35 minutes at 150°C (fan)
- Set aside to cool, then place in the fridge for an hour (minimum) to fully set
- When melting chocolate, make sure water is simmering on a low heat – not boiling, and that it doesn’t touch the bottom of the glass bowl
- Take care to make sure that no water gets into the melted chocolate, or the chocolate will seize – go lumpy and hard – and you will have to start again
- When folding in ingredients, it is best to use a large ‘figure of 8’ movement, stirring as little as possible so as not to overwork the batter
- Line your tin with greaseproof paper and either spray with cooking oil or rub some butter around the tin
- We used a 23cm square tin for these brownies
- When checking if your brownies are done, a knife should come out of the middle coated in a few crumbs – if liquid mixture coats the knife they aren’t done yet, and if the knife is perfectly clean they are probably a little overdone