Biscoff Spread & Rolo Brownies

Rolo’s were always the chocolate that you debated who’s have the last one. They were one of my favourite chocolates and sharing the last Rolo, I think not!

These brownies were created after the success of the last batch of Biscoff Biscuit Spread brownies that were a huge hit at my dinner party a few weeks ago. That recipe is here if you fancy baking it yourself.

Preparation: 15 minutes

Baking: 25 minutes

Ingredients:

  • 300g milk chocolate
  • 4 tbsp stork butter
  • 25g galaxy chocolate drinking powder
  • 100g caster sugar
  • 100g plain flour
  • 200g Lotus Biscuit Spread (half the jar)
  • 3 eggs
  • 3 packs of Rolo’s

Method:

  1. Add stork butter to a medium bowl. Break up the milk chocolate into small pieces, also adding to the bowl. Fill a saucepan with about a quarter full of warm water, then set the bowl on top so it rests on the rim of the pan, not touching the water.
  1. Put the saucepan on a low heat until the butter and chocolate has melted. After a few minutes turn off the heat, and let cool.
  1. Alternatively, cover the bowl loosely with clingfilm and put in the microwave for two minutes on a high setting. Be sure to stir every 30 seconds so it doesn’t burn. Leave the melted mixture to cool to room temperature.
  1. Whilst you wait for the chocolate to cool, heat the oven to 160C/conventional 180C/gas mark 4.
  1. Using a shallow 20 cm square tin, cut some nonstick baking paper, enough to cover the tin and set aside.
  1. In a separate bowl, crack 3 eggs into the caster sugar. Using an electric mixer max speed, whisk the eggs and sugar until they look thick and creamy like a milkshake. It shouldn’t take any longer than six minutes, don’t feel disheartened if it takes longer, it really depends on how powerful your mixer is.
  1. In a separate bowl, add the flour and cocoa powder by shifting through a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps. Add this mix to the egg mixture and stir.
  1. When the chocolate is cooled, add to the eggy mouse, then gently fold together using a rubber spatula.
  1. Pour the mixture into the baking tin, scraping all the chocolate mixture from the bowl into the tin until it covers every area.
  1. Using a teaspoon add a spoonful of Lotus Biscoff Biscuit spread to the chocolate mix and spread around. If you prefer a swirly style go wild. I added dollops of it to the chocolate mix which gave it that gooey centre. It’ll have a really glossy look. Add a Rolo however you prefer to the tin and slightly cover with the mixture so they’re covered.
  1. Add the baking tin to the middle of the oven.
  1. I like to take the brownies out a few minutes before recommended cooking time so that there’s a slight wobble in the middle.
  1. Set aside and allow to cool before removing the baking sheet/brownie slab from the pan and cutting into squares.

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