Eggless Lotus Biscoff Brownies / Cookie Butter Brownies

Ingredients

• 120 gms Dark Couverture Chocolate (Cooking Chocolate)
• 40 gms Unsalted Butter
• 200 gms Condensed Milk
• 1/2 tsp Instant Coffee
• as required Dissolved in 1 tbsp Hot Water
• 35 gms All-purpose Flour
• 1/4 tsp Baking Powder
• 20 gms Cocoa Powder
• as required Lotus Biscoff Spread
• as required Biscoff Cookies

Steps

1. In Microwave melt Chocolate and Butter. You can also Melt on Double Boiler. Then let it cool for 5 mins.
2. Then Add Condensed Milk and whisk until well Combined.
3. Now add 1/2 tsp instant coffee dissolved in 1 tbsp freshly Boiled Water. (It really enhances the taste trust me, even if you don’t like coffee) Mix well.
4. Now Sift in All-purpose Flour, Cocoa Powder, Baking Powder & Salt (Avoid if using Salted Butter)
5. Mix Everything Properly and tranfer the batter in baking tin lined with Asahi Kasei Cooking Sheet.
6. Now add little dollops of Biscoff spread on top & make Swirls. Top it with biscoff cookies. Let it sit on kitchen counter for 10-15 mins. Until preheat your oven at 180 degree Celcius.
7. Then bake it at 180 degrees for 20-25 mins or until crinkled top is formed or if you insert an toothpick, little crumbs appear.
8. Once Baked let in cool in Baking tin until firm and then demould. Using a cooking sheet or parchment paper is very important otherwise after cooling your brownie will stick to the tin or will break.
9. Cut it only after it is completely cooled, otherwise you will not get clean slices.