Chocolate Brownies

Feeds: 4


  • For the brownie

  • 190g dark chocolate

  • 190g butter

  • 90g plain flour

  • 45g cocoa powder

  • 1 tsp vanilla extract

  • ½ shot of espresso

  • 50g white chocolate chips

  • 50g milk chocolate chips

  • 3 large eggs

  • 280g caster sugar


  • For the cookie dough

  • 150g plain flour

  • 80g caster sugar

  • 100g light brown sugar

  • 2 tsp vanilla extract

  • 110g softened butter

  • 2 tbsp whole milk

  • 120g milk chocolate chips


  • For the biscoff cream

  • 150ml double cream

  • 30g biscoff spread


  1. To make the brownie start by melting together the dark chocolate and butter in a heat proof bowl above simmering water alternatively you can do this in a microwave 20 seconds at a time until melted and smooth, set aside to cool

  2. Whisk the eggs and sugar until light and creamy reaching a “ribbon” stage either with a stand mixer or an electric hand mixer

  3. Combine the plain flour, salt and cocoa in a bowl

  4. Add the melted chocolate to the egg mix, then the flour, white and milk chocolate, vanilla and espresso before folding until completely combined

  5. Preheat an oven to 160c, line a baking tray 20cm with parchment

  6. Tip the mixture into the baking tray and bake for 25-30 mins until the brownie doesn’t wobble when you shake it slightly. Remove and cool

  7. Heat treat the flour for the cookie dough by baking on a baking tray for 5 mins at 180c

  8. To make the cookie dough mix the butter and sugars together until smooth then beat the remaining ingredients into the mix

  9. Top the cooled brownie with the cookie dough mix and set in fridge for 1 hour

  10. Mix the cream and the biscoff spread together should be a pouring consistency

  11. Serve wedges of the brownie with a drizzle of the biscoff cream

  12. Slut this up to the max by having a hot chocolate on the side
"Remember there is no dish that adding bacon does not improve"

Privacy Policy ©2020 FoodSlut™