Line 20 cm square tin with baking paper. Preheat oven to Gas Mark 4/160 °C/180 °C Fan.
Melt Chocolate with Butter in a bowl over a pan of simmering water and leave to cool.
Whisk Eggs with sugar for 5 minutes or until pale. Add the chocolate mixture to the egg mixture and whisk for 1 minute just to combine.
Fold in flour gently.
Add chocolate chips if using and biscoff biscuits and pour into lined tin.
Add blobs of biscoff to the brownie batter and swirl together.
(Optional) - Add a sprinkle of salt. Top with biscuits.
Bake on GM 4/160 C/180 Fan for 25 - 35 minutes.
Drizzle over more Biscoff and caramel if using.
Chill for 4 hours before slicing or chill for 30 minutes in tin and the refriegerate for 2 hours before slicing. If you haven't added the biscuits, add them on top of the brownie now.
Biscoff Biscuits - Adding these into the batter in uneven chunks before baking for an even more indulgent brownie with some texture.
You can add over some drizzled plain chocolate as well as the salted caramel.
You can either add the biscuits to the tin before baking or after. They do darken a bit if added before.
If using filled Biscoff biscuits, add them after the brownies have come out of the oven and cooled down. Otherwise the filling just melts and the biscuits slide off each other because of the heat coming from the brownies.
I prefer fudgy brownies and for them, these are my top tips:
When whisking together the sugar and eggs, whisk for at least 5 minutes. I always do this to get as much air into the mixture as possible but also to make sure that the sugar is properly incorporated.
The butter and chocolate should be melted together fully for a cracked topping.
Fold in the flour and cocoa gently so all that whisking you did with the eggs does't go to waste.
Don't over bake and leave to cool for 4 hours before slicing or cool for an hour and then refrigerate for 2 - 3 hours before slicing.