Biscoff Brownies

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

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.

Whisk Eggs with sugar for 5 minutes or until pale.

Combine the 2 mixtures.

Fold in flour gently.

Add choc chips and biscuits and pour into lined tin.

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

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

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. 

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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.