Biscoff Brownies
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5.0
3 reviews
Excellent
Biscoff Brownies
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Gooey and indulgent Biscoff brownies. These rich chocolate brownies filled with a layer of Biscoff and a Biscoff swirl on top are the perfect brownie treat for Biscoff lovers!
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Ingredients
- 3 large eggs ideally at room temperature
- ¾ cup flavorless oil such as canola oil or sunflower oil
- 3 tablespoon water
- 1 teaspoon vanilla extract
- 1 cup all purpose flour or plain flour
- 1 cup cocoa powder dutch processed
- ½ cup powdered sugar or icing sugar
- ½ cup granulated sugar or caster sugar
- ½ cup light brown sugar firmly packed
- 1 teaspoon salt
- 8 oz Biscoff spread smooth cookie butter spread
Instructions
- Start by preheating the oven to 350℉ (175C/155C Fan) and lining an 8" square pan with parchment paper.
- In a large mixing bowl, whisk together the wet batter ingredients: the oil, eggs, vanilla and water.
- Next, sieve the dry ingredients into the bowl: the cocoa powder, sugar, powdered sugar, brown sugar, salt and flour.
- Using a spatula, stir the batter together until just combined and smooth. It will be thick! Avoid overbeating, but ensure that there aren't any pockets of unmixed batter.
- Pour about half of the batter (between half and two thirds) into the lined baking pan and spread as evenly as possible into the edges and corners.
- Melt your Biscoff either in a small saucepan or in the microwave until it is loose and pourable (see below for additional tips).
- Pour about two thirds of the Biscoff onto the brownie layer and spread out to cover the full pan.
- Top with dollops of the remaining brownie batter and gently nudge until you've spread this over the surface - don't worry if it doesn't coat the Biscoff layer completely.
- Finally, add the remaining Biscoff in a drizzle (or dollops) over the surface.
- Using a skewer, swirl the Biscoff and brownie batter together - this will work to help evenly spread the batter, ensuring you have an even pan of brownies and a good swirl of Biscoff.
- Top with pieces of broken up cookies or crumbs, if using.
- Bake in the center of the preheated oven until a toothpick or skewer inserted about 2 inches from the edge of the pan comes out mostly clean.
- Remove from the pan and allow to cool for at least an hour, preferably two, before slicing and serving.
Notes
- Tips on Melting Biscoff
- There are two main ways to melt Biscoff: in the microwave or on the stovetop.
- Microwave - place the Biscoff in a heatproof bowl and heat in 10 second bursts, stirring after each, until smooth and runny. Allow the Biscoff to cool slightly before use, it should stay loose, but you don't want it hot when adding to the batter.
- Stovetop - place the Biscoff in a small saucepan and gently heat over a medium-low temperature, stirring occasionally until smooth and runny. Avoid bringing the Biscoff to a boil and allow to cool a bit before adding on top of the brownie layer.
Nutrition Information
Show Details
Calories
296kcal
(15%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.04g
Cholesterol
31mg
(10%)
Sodium
161mg
(7%)
Potassium
111mg
(3%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
45IU
(1%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 31mg | 10% |
| Sodium | 161mg | 7% |
| Potassium | 111mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 45IU | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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