If you love biscoff biscuits then these fully loaded brownies will blow your mind! Containing the rich spices plus biscuits and biscoff spread. They are the thing of biscoff dreams!
My baking tray is 27cm x 18cm. For smaller/deeper trays, add a few minutes baking time. For longer/shallower trays, check earlier and be prepared to bring out of the oven before the time advised.
Re the milk, I find the darker the chocolate I use, the thicker the mix. So when I use 50% chocolate, a mere splash loosens it. But with 80% it is more like 50-100ml. I usually have skimmed milk in, but would say just use whatever milk is in your fridge.
Store the brownies in an airtight tin. The biscuit layer means that they will dry out faster than other brownies – but will still be delicious for a few days. They also freeze excellently. Freeze in a single layer in airtight containers. Moisture is the enemy so cover with a layer of greaseproof paper or clingfilm then put the lid on if you are unsure if your container is airtight.
Copyright Claire Thomas / SHE-EATS.com