Biscof Brownies – 2

My Biscoff Brownies proved quite a hit, however it was pointed out that having the Biscoff biscuits adorning the top did not travel well in a lunch box. I have remade them with the Biscoff Biscuits within the Brownies for lunch boxes. The Biscoff biscuits go beautifully soft and add to the gooeyness of the brownie and adding their unique flavour.

You will need:

  • 135g Dark Chocolate (broken into squares)
  • 135g Butter
  • 1tsp Vanilla extract
  • 2 Eggs
  • 225g Caster Sugar
  • 135g Plain Flour
  • 1/2tsp baking Powder
  • 10 Biscoff Biscuits (left whole or broken into small chunks)
  • 120g Biscoff Spread (warmed slightly)

Method:

  • Grease and line a square 20cm tin and preheat the oven to 180degrees
  • Melt the chocolate and the butter together over a bain marie (heat proof bowl over a saucepan of simmering water), take care not to overheat the chocolate and butter.
  • Once the butter and chocolate has melted, remove from the heat and add the vanilla extract and stir well, put to one side and allow to cool slightly.
  • Meanwhile, whisk the eggs and sugar together until the sugar has dissolved in the eggs and they look think and creamy.
  • Gentle fold the chocolate mixture into the eggs and sugar making sure it is well incorporated.
  • (I now slightly warm the Biscoff spread over my bain marie.)
  • Sift in the flour and baking powder and fold though to ensure there are no lumps of flour.

Adding broken Biscoff biscuits:

  • Fold the Biscoff biscuits through.
  • Pour into the prepared tin and level the top.

Or

Using whole Biscoff biscuits:

  • Pour half the brownie mixture into your prepared tin.
  • Arrange the whole Biscoff biscuits over the mixture to form a biscuit layer.
  • pour the remaining brownie mixture carefully over the biscuits so you don’t disturb them to much.

Then continue:

  • Using a teaspoon randomly dot the warmed Biscoff spread over the brownie cake mix.
  • With a knife swirl the Biscoff spread into the mixture. You don’t want to totally blend the Biscoff spread in just swirl it in.
  • Bake for about 30 mins.
  • Allow to cool completely in the tin before removing.
  • Cut into squares and enjoy!

Raspberry and White Chocolate Blondies

Raspberry-Blondie-slice-held-RoseHartSweets

Adding fruit to cake does give it a completely different dimension, adding fresh raspberries to a blondie is a stroke of genius.

Blondies are already soft and gooey and the fresh fruit will make it extra moist. I have found a little more flour is needed than usual. I have also found that these are better the next day – if you can wait that long!

Continue reading “Raspberry and White Chocolate Blondies”

Lemon Meringue Cake

Lemon-Meringue-Cake-2-slice-RoseHartSweets

We all love lemon meringue pie, but what about a cake version? The idea was suggested by my youngest daughter and it is incredible.

I used Italian meringue to cover the cake, as this does not require baking and used a cooks blow torch to enhance the piping. I used a rosette nozzle to pipe the meringue, however any swirly finish will look and taste fantastic. Continue reading “Lemon Meringue Cake”