14 Biscoff cookies, plus extra to decorate
1 box NOMU MiniMakes Chocolate Brownie Batter Mix
60g unsalted butter, melted
2 large eggs
1/4 cup Biscoff spread
Preheat the oven to 160°C fan-assisted convection and line a 20cm square cake tin with baking paper.
Arrange the Biscoff cookies in the tin in a single layer until the base is completely covered – you may need to cut up some of the cookies to fill some gaps.
For the brownie batter, whisk the warm melted butter and sugar (sachet 1) until combined, then whisk in the eggs. Add the brownie mix (sachet 2) and mix to form a smooth batter.
Pour the batter on top of the biscuit layer and spread out evenly. Microwave the Biscoff spread in 10-second increments until slightly softened, but not too runny. Dollop it all over the brownie batter and then swirl into the surface using a skewer or knife. Crumble a few extra Biscoff cookies on top to finish.
Bake the brownie for 15-20 minutes or until cooked through but still fudgy in the center. Allow to cool completely before removing from the tin and slicing into squares.
Tip: Try this recipe using our NOMU MiniMakes Vanilla Blondie Batter Mix instead.
14 Biscoff cookies, plus extra to decorate
1 box NOMU MiniMakes Chocolate Brownie Batter Mix
60g unsalted butter, melted
2 large eggs
1/4 cup Biscoff spread
Preheat the oven to 160°C fan-assisted convection and line a 20cm square cake tin with baking paper.
Arrange the Biscoff cookies in the tin in a single layer until the base is completely covered – you may need to cut up some of the cookies to fill some gaps.
For the brownie batter, whisk the warm melted butter and sugar (sachet 1) until combined, then whisk in the eggs. Add the brownie mix (sachet 2) and mix to form a smooth batter.
Pour the batter on top of the biscuit layer and spread out evenly. Microwave the Biscoff spread in 10-second increments until slightly softened, but not too runny. Dollop it all over the brownie batter and then swirl into the surface using a skewer or knife. Crumble a few extra Biscoff cookies on top to finish.
Bake the brownie for 15-20 minutes or until cooked through but still fudgy in the center. Allow to cool completely before removing from the tin and slicing into squares.
Tip: Try this recipe using our NOMU MiniMakes Vanilla Blondie Batter Mix instead.
14 Biscoff cookies, plus extra to decorate
1 box NOMU MiniMakes Chocolate Brownie Batter Mix
60g unsalted butter, melted
2 large eggs
1/4 cup Biscoff spread
Preheat the oven to 160°C fan-assisted convection and line a 20cm square cake tin with baking paper.
Arrange the Biscoff cookies in the tin in a single layer until the base is completely covered – you may need to cut up some of the cookies to fill some gaps.
For the brownie batter, whisk the warm melted butter and sugar (sachet 1) until combined, then whisk in the eggs. Add the brownie mix (sachet 2) and mix to form a smooth batter.
Pour the batter on top of the biscuit layer and spread out evenly. Microwave the Biscoff spread in 10-second increments until slightly softened, but not too runny. Dollop it all over the brownie batter and then swirl into the surface using a skewer or knife. Crumble a few extra Biscoff cookies on top to finish.
Bake the brownie for 15-20 minutes or until cooked through but still fudgy in the center. Allow to cool completely before removing from the tin and slicing into squares.
Tip: Try this recipe using our NOMU MiniMakes Vanilla Blondie Batter Mix instead.
14 Biscoff cookies, plus extra to decorate
1 box NOMU MiniMakes Chocolate Brownie Batter Mix
60g unsalted butter, melted
2 large eggs
1/4 cup Biscoff spread
Preheat the oven to 160°C fan-assisted convection and line a 20cm square cake tin with baking paper.
Arrange the Biscoff cookies in the tin in a single layer until the base is completely covered – you may need to cut up some of the cookies to fill some gaps.
For the brownie batter, whisk the warm melted butter and sugar (sachet 1) until combined, then whisk in the eggs. Add the brownie mix (sachet 2) and mix to form a smooth batter.
Pour the batter on top of the biscuit layer and spread out evenly. Microwave the Biscoff spread in 10-second increments until slightly softened, but not too runny. Dollop it all over the brownie batter and then swirl into the surface using a skewer or knife. Crumble a few extra Biscoff cookies on top to finish.
Bake the brownie for 15-20 minutes or until cooked through but still fudgy in the center. Allow to cool completely before removing from the tin and slicing into squares.
Tip: Try this recipe using our NOMU MiniMakes Vanilla Blondie Batter Mix instead.
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