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Biscoff Brownies Recipe

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★★★★★

4.5 from 75 reviews

Delight in these indulgent Biscoff Brownies that combine rich dark chocolate, velvety biscoff spread, and crunchy biscoff biscuits for an irresistible treat. These brownies boast a fudgy texture, enhanced by chocolate chips and a luscious swirl of biscoff spread on top, perfect for sharing or savoring as a decadent dessert.

Ingredients

Scale

Chocolate and Butter Mix

  • 200 g dark chocolate
  • 200 g unsalted butter

Wet Ingredients

  • 4 medium eggs (or 3 large eggs)
  • 275 g caster sugar or light brown sugar

Dry Ingredients

  • 90 g plain flour
  • 35 g cocoa powder

Add-ins and Toppings

  • 200 g chocolate chips
  • 150 g Biscoff biscuits, chopped
  • 200 g Biscoff spread

Instructions

  1. Prepare the Oven and Tin. Preheat your oven to 180ºC (160ºC fan). Line a 9×9 inch square baking tin with parchment paper to prevent the brownies from sticking and ensure easy removal.
  2. Melt Chocolate and Butter. Gently melt the dark chocolate and unsalted butter together, either using a double boiler or microwave in short bursts. Once melted, set aside to cool slightly while you prepare the other ingredients.
  3. Whisk Eggs and Sugar. In a separate bowl, whisk together the eggs and sugar until the mixture is thick, pale, and mousse-like. This usually doubles in volume and when you lift the whisk, the batter should leave a trail for a couple of seconds before settling.
  4. Combine Chocolate Mixture. Carefully fold the melted chocolate and butter mixture into the egg and sugar batter to maintain the airy texture, taking care not to deflate the mixture.
  5. Add Dry Ingredients. Sift together the plain flour and cocoa powder, then fold these into the chocolate batter evenly without overmixing.
  6. Incorporate Chocolate Chips and Biscoff Biscuits. Fold the chocolate chips and chopped Biscoff biscuits into the batter until well distributed, then pour the mixture into your prepared baking tin.
  7. Add Biscoff Spread Dollops. Using two teaspoons, spoon around 15 dollops of Biscoff spread on top of the brownie batter, creating delicious pockets of caramelized spice flavor.
  8. Bake the Brownies. Bake in the preheated oven for 25 to 30+ minutes until the center has a slight wobble when shaken gently; this ensures a fudgy center.
  9. Cool and Set. Allow the brownies to cool completely in the tin to set properly, then refrigerate for a couple of hours to firm up before slicing and serving.

Notes

  • Using medium eggs or 3 large eggs makes a slight difference in moisture – either works fine.
  • Be gentle when folding to keep the batter airy, which helps achieve a fudgy texture.
  • If you prefer a chewier brownie, reduce the baking time slightly.
  • Ensure the chocolate and butter mixture is not too hot before folding into eggs to avoid scrambling.
  • Refrigerating before cutting helps the brownies hold their shape and enhances flavor.
  • You can substitute Biscoff spread with peanut butter or Nutella for a variation.

Keywords: Biscoff brownies, chocolate brownies, fudgy brownies, Biscoff spread, chocolate chip brownies, dessert, baked treats

Find it online: https://ellaeatsdaily.com/biscoff-brownies-recipe/