Lotus Biscoff Fudge Blondie Brownies

I am like a woman on a mission; determined to find as many uses as possible for my favourite Biscoff cookie spread (besides eating it with a spoon...). I enjoy eating brownies, but I love eating blondies and these Biscoff brownies are the perfect go between. 
Instead of adding the cookie spread to my brownie batter, I melted it in the microwave and swirled it into my pan just before baking to try and saviour as much of that gooey wonderful caramel flavour as possible. 


Ingredients
100g Brown Sugar
50g Caster Sugar
2 Eggs
125g Chocolate Chips
115g Unsalted Butter
1tsp Vanilla Extract
80g Plain Flour
115g Biscoff Cookie Spread (Crunchie or Smooth!)

How-to

1. Line your baking tin (I used 8" x 8" square tin) and pre heat your oven to 160 degree celsius fan) 
2. Melt your butter in a saucepan
3. Once cooled, add to your stand mixer alongside both sugars. Mix until combined. 
4. Add your Eggs and Vanilla extract
5. Add your sifted flour and mix on a low setting until fully combined. 
6. Stir in your chocolate chips and pour into your tin.
7. Melt your cookie spread in the microwave for 30 seconds and pour into your tin in 3 stripes. Used the handle of a tablespoon to swirl your cookie spread into your brownie.
8. Bake for 30 minutes or until a skewer comes out clean! 

If you like super gooey brownies, remove them from the oven whilst they are still soft and squishy to touch!