You’ll Need:

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Directions

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  1. Melt the butter and dark chocolate in a glass bowl over a pan of simmering water
  2. Set aside to cool slightly
  3. Beat 3 eggs and 225g sugar using a hand whisk until pale and doubled in volume
  4. Fold in the chocolate butter mixture gently, being careful not to knock out the air from the egg mixture
  5. Sieve in the flour and cocoa powder and fold in carefully
  6. Fold in white and milk chocolate chunks
  7. Pour into a greased and lined 20cm square tin
  8. Bake at 170°C (fan) for 15 minutes then set aside to cool
  9. 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
  10. Add blobs of melted Lotus Biscoff spread, and use a toothpick to swirl the mixture around
  11. Bake for a further 35 minutes at 150°C (fan)
  12. Set aside to cool, then place in the fridge for an hour (minimum) to fully set

Top Tips:

  • 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