Biscoff brownies and sticky prune cake: Edd Kimber's petit fours - recipes

These two simple small-batch recipes are cooked at the same temperature, so if you want to cook multiple things without leaving the oven on too long, it's no problem to make them cook together. The prune cakes, which I admit look somewhat underwhelming, have a very distinctive flavor and texture - a cross between sticky caramel pudding and old fashioned malt bread, all gooey and comforting and absolutely everything I want in a fall bake. The brownie recipe, meanwhile, is gloriously indulgent and, with its buttery Biscoff biscuit filling, a guaranteed crowd pleaser.

Biscoff Stuffed Brownies (top photo)

I can't keep jars of propagated Biscoff in the house - they present a very real danger. If the jar is open - or, let's be honest, even if it isn't - a spoon will magically appear in my hand, asking me to take a bite. So when I have some at home and want to use it in something, rather than indulging late at night, these brownies are my favorite way to cook with them. I get a treat and I can share the rest or freeze them for a later date.

Prep 25 mins Cook 22 mins Chill 2 hrs+Serves 4

50g unsalted butter, diced, plus extra for greasing50g flour15g cocoa powderPinch of fine sea salt70g dark chocolate (65-75% cocoa)50g powdered sugar50g brown sugar1 large egg1 tsp vanilla extract75g Biscoff spread

Heat oven to 180C (160C fan)/350F/ gas 4. Lightly grease a 23cm x 13cm loaf pan, line it with a strip of parchment paper that extends over the long sides, then secure it in place with metal clips.

Sift the flour, cocoa powder and salt into a bowl and whisk to combine. Place the butter and chocolate in another bowl set over but not touching a pot of simmering water, stirring occasionally until completely melted.

In a third large bowl, whisk the sugars, egg and vanilla until light and fluffy. Pour in the melted chocolate and whisk again until smooth and homogeneous.

Add the contents of the bowl of flour and incorporate. Scrape half of the batter into the lined pan and spread evenly. Using a spoon or pastry bag, spread the Biscoff over the top of the dough, gently smoothing it evenly and leaving a clear, narrow border all around the edges - the spread is easier to work with if you warm it slightly before use. Add remaining brownie batter and gently smooth over Biscoff layer - try to avoid disturbing it too much.

Bake for 22 minutes, until browned. until the brownie mixture is slightly puffed. Remove and let cool for 30 minutes, then refrigerate for a few hours, until thoroughly chilled. This makes it easier to cut the brownies and also helps give them a dense, fudgy texture.

Brownies will keep in a sealed container for up to four days; they can also be frozen for up to two months.

Prune Sticky Tea Cakes