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Biscoff brownies in a tray with biscoff biscuits on top

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.