Biscoff Cookie Brownie

Biscoff Cookie Brownie

Triple Choc Cookie Dough, Biscoff spread, Fudge brownie
Serves 8

1Tub      Anna Polyviou Cookie Dough, Triple Choc

½ jar      Biscoff spread

2             Eggs

110g      Caster sugar

110g      Brown sugar

75g         Plain flour

37g         Cocoa powder

170g      Unsalted butter, melted

80g         Milk chocolate, roughly chopped

80g         Dark chocolate, roughly chopped

5g           Sea salt


  1. Preheat the oven to 150°C. Line a 23cm x 7.5cm loaf tin with baking paper.
  2. Press cookie dough into the base of the prepared tin, trying to make it as flat as possible. Pipe Biscoff spread over the top, then place in the fridge to firm up.
  3. To make the brownie, place eggs and sugars in the bowl of an electric stand mixer (or you can use a hand mixer). Using the whisk attachment, whisk until pale. Add the flour and cocoa and fold to combine, then mix in the melted butter. Gently fold in the chopped chocolates and sea salt, then pour the brownie batter over the chilled cookie dough and Biscoff base.
  4. Bake for 60 minutes until the brownie is firm and does not wobble. Cool in the tin completely before removing and slicing to serve.