Biscoff 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
Scale
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
Find it online: https://cookwithyana.com/biscoff-brownies-recipe/
