-85 g unsalted butter
-100 g sugar
-220 g semi-sweet chocolate chips
-1 tsp vanilla
-3 tbsp cornflour
-1 tbsp unsweetened cocoa powder
-1 tsp baking powder
-pinch of salt
-120 g lotus biscoff spread
-8 lotus cookies
-Pre-heat the oven at 180 C.
-In a large pot, melt the butter on medium heat then add the sugar. Mix until the sugar is combined and starting to dissolve.
-Add the chocolate chips and stir until it is all fully melted.
-Take off the heat and using a hand held electric whisk, whisk the mixture for a couple of minutes until it starts to cool down.
-Add in the eggs, one at a time, and the vanilla and whisk to combine.
-Add in all the dry ingredients and whisk one final time to combine everything.
-Pour the batter into your pan and smooth it out.
-Place the lotus biscoff spread in the microwave for a few seconds until it is runny.
-Spoon out 3/4 of the spread on top of the brownie batter, then using a knife, swirl it around.
-Add the lotus cookies on top and bake at 180 C for 30 minutes.
-Once it is baked, leave out to cool down another 30 minutes, then taking the remaining lotus spread, drizzle it on top of the brownies using a spoon or a piping bag if you want neat lines.
-Cut it out and serve immediately.
-Can be stored in the fridge up to 5 days. Simply heat the brownie pieces for a few seconds in the microwave before serving.