Name: Whip up this decadent Biscoff Swirl Brownie in just six steps
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 15
Ingredients: 180g block dark cooking chocolate, chopped; 150g unsalted butter, chopped; 1 cup caster sugar; 3 eggs, lightly beaten; ½ cup plain flour; ¼ cup self-raising flour; ¼ cup cocoa powder; Double cream, to serve; TOPPING; ¼ cup sour cream; ¼ cup Smooth Biscoff spread, plus extra to drizzle

Whip up this decadent Biscoff Swirl Brownie in just six steps

You are sure to score some brownie points with this recipe!

Serves 15

Prep

35M

Cook

40M

Total

1H 15M

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Ingredients

180g block dark cooking chocolate, chopped

150g unsalted butter, chopped

1 cup caster sugar

3 eggs, lightly beaten

½ cup plain flour

¼ cup self-raising flour

¼ cup cocoa powder

Double cream, to serve

TOPPING

¼ cup sour cream

¼ cup Smooth Biscoff spread, plus extra to drizzle

Method

Step 1

Grease a 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 4cm above pan edges.

Step 2

Combine chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove. Cool slightly. Whisk in sugar, then eggs.

Step 3

Sift flours and cocoa over chocolate mixture. Stir until combined. Pour into prepared pan. Spread evenly.

Step 4

Make topping, combine sour cream and spread in a small bowl. Dollop teaspoons of the mixture over brownie in pan. Using a flat-bladed knife, swirl mixtures together to create a marble effect.

Step 5

Cook in a moderately slow oven (160C) for 35 to 40 minutes, or until just firm to touch. Remove. Cool in pan.

Step 6

Lift brownie from pan. Cut into squares. Serve with cream. Drizzle with extra warmed Biscoff.

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