My second son is a big fan of biscoff butter from Lotus. He enjoyed every bite of it. Like many of you, I am finding it difficult to balance work and other activities somehow working from home is not making it easy. So I have not been baking for a while. So I have decided to make Eggless Lotus Biscoff Brownie for his birthday. For this recipe, I have used my Nutella brownie recipe. He enjoyed every single piece of it, I am so happy.
Have you tried lotus biscuits or biscuit spread? if you get a chance to try out. If you don’t have access to it you can make a simple homemade biscuit spread with Marie biscuits or any caramel flavor biscuit. Now over to the recipe
Ingredients:
biscoff spread – 2-4 tablespoons
Lotus biscuits – 6-7 (or as required)
All-purpose flour – 1 cup
Whole wheat pastry flour – 1/4 cup (you can replace this with All-purpose flour also)
Cocoa powder – 1/4 cup
Melted chocolate – 1/2 cup (I have used 1/4 cup of semi-sweet and 1/2 cup of white buttons)
Oil – 5 tablespoons ( I have used sunflower oil)
Milk – 1/2 cup ( I have used low fat)
Yogurt – 1/2 cup (I have used low fat)
Sugar – 4 tablespoons ( I have used powdered sugar)
Salt – a pinch
Instant coffee powder – 1 teaspoon
Baking powder – 1 teaspoon
Vanilla extract – 1 teaspoon
Method:
Sift the all-purpose flour, whole wheat pastry flour, cocoa powder, salt, baking powder couple of times to mix everything together
Melt Chocolate (white & semi-sweet) in the microwave till it is runny (mine took about 90 sec). Add milk, yogurt, Powdered sugar, Vanilla essence in a broader bowl, and mix well.
Add oil, and melted chocolate and mix well. Now mix in the dry ingredients with wet ingredients and mix till well incorporated.
Pour it on the greased baking tin. Add biscoff butter in few places & place broken biscuits as
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Preheat the oven at 180 degrees C. Bake the batter till fully done at 180 degrees C. Mine took 23 mins or till the toothpick comes out clean
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