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Pumpkin Biscoff Brownies by Alexa Carter
1 cup Judee's Coconut Flour
7/8 cup unsalted butter cubed
1 1/3 cups dark chocolate chips (or chopped chocolate)
1 cup sugar
4 large eggs
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 2/3 cup Biscoff spread smooth or crunchy or pumpkin butter
Preheat the oven to 350°F and line a 9×9 inch brownie tin with baking parchment paper letting the edges hang over the edge or use baking spray.
Put the chocolate and butter in a microwave-safe bowl and heat for 30 second bursts, stirring in between, until melted. Make sure you keep an eye on the mixture.
Place the sugar and eggs in a large bowl and use a hand whisk to mix together until blended together.
Stir in the melted chocolate/butter mixture until thoroughly combined.
Sift in the flour, cocoa powder, and salt. Use a spatula to fold the dry ingredients into the batter until no dry streaks remain. You should have a glossy thick batter remaining.
Warm the Biscoff spread in the microwave for 15-20 seconds and stir until smooth. Drizzle over the brownie batter in three parallel lines and use a knife to swirl this into the batter. (optional: you can use any type of spread you want)
Add the Biscoff biscuits, pressing them lightly into the batter so they stick. (or break them apart for extra crunch)
Bake for 30-35 minutes until the edges are set but the middle is still a little squidgy.
Allow the brownies to cool before cutting. If you cut them straight out of the oven they are likely to fall apart – so be careful!
Remove the brownies from the baking pan using the paper lining to lift them out. Or wait until they’re cool and cut them out individually.