• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
  • Recipes
  • Contact Us

Tiffin And Tea logo

menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    27th July 2020 Desserts and Baking

    Home » Recipes

    Biscoff Brownies

    Sharing is caring!

    508 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    These Biscoff Brownies are seriously scrumptious and so addictive. Imagine..chocolate brownies with swirls of Biscoff and white (going on caramel) chocolate throughout, topped with Biscoff biscuits = a dream come true.

    Biscoff brownies in a tray with biscoff biscuits on top

    Biscoff Brownies

    It took me a long time to try Biscoff spread but when I finally did, I loved it and I regularly add it to bakes like in this one here.

    So adding it to Brownies made perfect sense. Blondies next! Then maybe a layered cake and perhaps in a Tiramisu style dessert. 

    Ingredients in Brownies

    This is a pretty straight forward brownie recipe with the addition of flavours that complement Biscoff. You will need:

    Dark Chocolate (can be substituted for milk chocolate).

    Butter

    Eggs

    Plain Flour

    Cocoa Powder

    Baking Powder

    Biscoff Spread

    Biscoff Biscuits 

    White and Milk Chocolate Chips (Can use dark chocolate or nuts instead).

    How to make Biscoff Brownies

    This is a simple straight forward recipe like all brownie recipes. I guess that is one of the selling points for making brownies! 

    Melt Chocolate with Butter in a bowl over a pan of simmering water and leave to cool.

    Chocolate melted in bowl over pan

    Whisk Eggs with sugar for 5 minutes or until pale.

    Combine the 2 mixtures.

    Fold in flour gently.

    Flour added to brownie bowl

    Add choc chips and biscuits and pour into lined tin.

    Biscoff biscuits added to brownie bowl

    Blobs of biscoff added to brownie batter in tray

    Biscoff swirled through brownie mix

    I used a larger tray on this occasion but would recommend the 20 inch square tin shown in the main pic.

    Home made caramel in pot

    Caramel and Biscoff on baked brownies

    You can either add the biscuits to the tin before baking or after. They do darken a bit if added before.

    Biscoff brownies in tin before being baked

    Add blobs of biscoff and swirl together.

    Bake on GM 4/160 C/180 Fan for 25 - 35 minutes.

    Fudgy vs Cakey

    • 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.  

    Storage Instructions

    These keep well in an airtight container for up to a week. 

    They also keep well in the freezer for up to 2 months. To freeze, wrap the whole tray of brownies tightly with plastic wrap, then wrap with foil. The Biscoff may become a little moist once thawed but it is fine to eat. 

    To thaw the brownies, unwrap them and let them stand at room temperature for 3-4 hours before cutting into squares or bars.

    More Recipes you may like:

    Cookie Tray Bake

    Brownie Cookies

    Nutella Cookies

    ** if you make this recipe, please comment/tag us. thankyou. xx.

     
    Biscoff brownies in a tray with biscoff biscuits on top
    5 from 1 vote
    Print

    Biscoff Brownies

    Course Baking/Dessert
    Cuisine American, English
    Keyword Biscoff, Biscoff brownies, Brownies
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 9
    Calories 517 kcal
    Author Safira

    Ingredients

    • 210 g Unsalted Butter cubed
    • 210 g Dark Chocolate chopped (or Milk)
    • 3 Eggs
    • 275 g Caster Sugar Light Brown or Dark Brown works too
    • 150 g Plain Flour
    • 40 g Biscoff Biscuits Broken into uneven pieces
    • 100 g Biscoff Spread melted
    • 100 g Milk and White Chocolate Chips Optional
    • 9 Biscoff Sandwich Cookies Or standard Biscoff Cookies
    • Sprinkle Salt flakes
    • Salted Caramel Optional

    Instructions

    1. Line 20 cm square tin with baking paper. Preheat oven to Gas Mark 4/160 °C/180 °C Fan.

    2. Melt Chocolate with Butter in a bowl over a pan of simmering water and leave to cool.

    3. 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.

    4. Fold in flour gently.

    5. Add chocolate chips if using and biscoff biscuits and pour into lined tin.

    6. Add blobs of biscoff to the brownie batter and swirl together.

    7. (Optional) - Add a sprinkle of salt. Top with biscuits.

    8. Bake on GM 4/160 C/180 Fan for 25 - 35 minutes.

    9. Drizzle over more Biscoff and caramel if using.

    10. 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.

    Recipe Notes

    Additions

    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.

    TIPS

    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.  

    Nutrition Facts
    Biscoff Brownies
    Amount Per Serving
    Calories 517 Calories from Fat 288
    % Daily Value*
    Fat 32g49%
    Saturated Fat 19g119%
    Cholesterol 108mg36%
    Sodium 30mg1%
    Potassium 266mg8%
    Carbohydrates 54g18%
    Fiber 4g17%
    Sugar 37g41%
    Protein 6g12%
    Vitamin A 700IU14%
    Calcium 38mg4%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to email a link to a friend (Opens in new window)
    • Click to share on stumbleupon (Opens in new window)
    • Click to share on yummy (Opens in new window)

    Related

    More Recipes

    • Homemade Chai Masala Powder
    • Rigatoni Al Forno with Béchamel Sauce
    • Korean Egg Drop Sandwich with Beef Bulgogi
    • Lemon Syrup Loaf Cake

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Y the Wait says

      July 30, 2020 at 12:59 pm

      It looks delicious I loved it Thanks for sharing

      Reply
      • Safira says

        July 30, 2020 at 2:04 pm

        Thank you. Glad you did!

        Reply

    Primary Sidebar

    Cake with rose petals scattered around

    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

    More about me →

    Recipes

    DON'T MISS ANY RECIPES

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Featured Recipes

    • The BEST Homemade Dark Chocolate Brownies
    • No bake Milk Chocolate Cheesecake with Oreo Crust 
    • Easy Freezer Friendly Mini Pizzas
    • Caramelised Brown Sugar Carrots

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Blog

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Tiffin and Tea

    508 shares