Biscoff Brownies Recipe
Introduction
Indulge in the rich and irresistible flavors of Biscoff Brownies. These fudgy treats combine dark chocolate, Biscoff spread, and crunchy Biscoff biscuits for a truly decadent dessert. Perfect for sharing or savoring on your own.
Ingredients
- 200 g dark chocolate
- 200 g unsalted butter
- 4 medium eggs (or 3 large)
- 275 g sugar (caster or light brown)
- 90 g plain flour
- 35 g cocoa powder
- 200 g chocolate chips
- 150 g Biscoff biscuits (chopped)
- 200 g Biscoff spread
Instructions
- Step 1: Preheat your oven to 180ºC (160ºC fan) and line a 9×9" square tin with parchment paper.
- Step 2: Melt the dark chocolate with the butter together, then leave to cool slightly while you prepare the rest of the batter.
- Step 3: Whisk the eggs and sugar until the mixture is thick and mousse-like. It should double in volume, become paler, and hold a trail for a couple of seconds before it disappears.
- Step 4: Carefully fold the cooled chocolate and butter mixture into the egg and sugar mixture, taking care not to deflate it.
- Step 5: Fold in the plain flour and cocoa powder until just combined.
- Step 6: Add the chocolate chips and chopped Biscoff biscuits, folding them through evenly. Pour the batter into the prepared tin.
- Step 7: Using two teaspoons, spoon dollops of Biscoff spread onto the top of the brownies. Aim for about 15 dollops scattered across the surface.
- Step 8: Bake for 25 to 30 minutes or until the center still has a slight wobble when you gently shake the tin.
- Step 9: Allow the brownies to cool completely in the tin, then refrigerate for a couple of hours to firm up before slicing.
Tips & Variations
- Use room temperature eggs for easier whisking and better volume.
- For extra fudgy brownies, slightly underbake and rely on chilling to set.
- Try swapping dark chocolate chips for white chocolate or caramel chips for a different flavor twist.
- If you don’t have Biscoff biscuits, speculoos or ginger cookies work well as a substitute.
Storage
Store the cooled and chilled brownies in an airtight container in the refrigerator for up to 5 days. Reheat briefly in the microwave if preferred warm, or enjoy them chilled for a firmer texture. They can also be frozen for up to 2 months; thaw in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit any additional salt in the recipe to avoid an overly salty taste.
Why is it important not to deflate the egg mixture?
The whipped eggs provide air and volume that helps create a light yet fudgy texture. Folding gently keeps this structure intact.
PrintBiscoff Brownies Recipe
These Biscoff Brownies are an indulgent treat combining rich dark chocolate and buttery goodness with crunchy Biscoff biscuits and creamy Biscoff spread swirled on top. The brownies are dense, fudgy, and have a delightful texture contrast from chocolate chips and biscuits. Perfect for chocolate lovers looking to elevate their brownie game with a unique caramelized cookie flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes (including chilling time)
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Mixture
- 200 g dark chocolate
- 200 g unsalted butter
Brownie Batter
- 4 medium eggs (or 3 large)
- 275 g sugar (caster or light brown)
- 90 g plain flour
- 35 g cocoa powder
- 200 g chocolate chips
- 150 g Biscoff biscuits, chopped
Topping
- 200 g Biscoff spread
Instructions
- Preheat Oven: Preheat your oven to 180ºC (160ºC fan). Line a 9×9 inch (23×23 cm) square baking tin with parchment paper to prevent sticking.
- Melt Chocolate and Butter: Gently melt the dark chocolate and unsalted butter together until smooth. Set aside to cool slightly while you prepare the rest of the batter.
- Whisk Eggs and Sugar: In a bowl, whisk the eggs and sugar vigorously until the mixture is thick, pale, and mousse-like. This should double in volume and leave a lasting trail when the whisk is lifted.
- Combine Chocolate Mixture: Carefully fold the cooled chocolate and butter mixture into the whipped eggs and sugar, ensuring you keep as much air as possible for lightness.
- Add Dry Ingredients: Sift and fold in the plain flour and cocoa powder gently to avoid deflating the mixture.
- Incorporate Chips and Biscuits: Fold through the chocolate chips and chopped Biscoff biscuits evenly throughout the batter.
- Prepare for Baking: Pour the batter into the prepared tin and level it gently. Using two teaspoons, spoon about 15 dollops of Biscoff spread evenly on top for a delicious marbled effect.
- Bake: Bake in the preheated oven for 25-30 minutes. The brownies should have a slight wobble in the middle when done – not completely set.
- Cool and Set: Let the brownies cool completely in the tin. For best results, refrigerate for a couple of hours to firm up before cutting and serving.
Notes
- Use medium eggs for best texture; adjust if using large eggs.
- Do not overmix the batter to keep brownies fudgy.
- The slight wobble in the middle indicates perfect fudgy brownies – avoid overbaking.
- Refrigerating after baking helps the brownies set and makes cutting easier.
- Biscoff spread dollops can be adjusted for more or less topping depending on preference.
Keywords: Biscoff brownies, fudgy chocolate brownies, chocolate chip brownies, Biscoff spread dessert, chocolate biscuit brownies
