The Biscoff Brownie
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The classic fudge brownie base with swirls of Biscoff spread, and topped with chunks of Biscoff biscuits.
caster sugar, butter (MILK), Lotus biscoff spread (Lotus biscuits (WHEAT flour, sugar, vegetable oils (palm and rapeseed oil), candy sugar syrup, raising agent (sodium hydrogen carbonate), SOYA flour, salt, cinnamon), emulsifier (SOYA lecithins), acid (citric acid)), EGGS, WHEAT flour, cocoa powder, Lotus biscuits (WHEAT flour, sugar, vegetable oils (palm and rapeseed oil), candy sugar syrup, raising agent (sodium hydrogen carbonate), SOYA flour, salt, cinnamon), vanilla bean paste (Bourbon vanilla extract 4 fold, invert sugar, water, exhausted Bourbon vanilla seeds, xanthan gum), salt.
ALLERGENS; MILK, WHEAT, EGGS, SOYA.
Each items specific allergens are listed in bold on their full ingredients list. Whilst every measure has been taken to avoid cross contamination, the ingredients used in my kitchen contain the following allergens;
WHEAT, MILK, EGGS, SOYA, MAIZE, BARLEY
Storing your bakes;
My brownies and tray bakes are good for 5 days at room temp when stored in packaging or an air tight container, but can last up to 8 days when refrigerated. Just like the cookies these treats can be frozen for up to 2-3 months, when left in unopened packaging or tightly wrapped in clingfilm, then thawed out for 4-5 hours before being enjoyed.
Serving;
If storing your baked goods in the fridge I recommend leaving them out for 10 minutes before eating.
