Biscoff Brownies
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
16
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Calories
311 kcal
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Course
Baked Goods
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Cuisine
American
Biscoff Brownies
Description
This recipe combines the dense, fudgy texture of traditional brownies with the warm, spiced flavor of Biscoff spread and biscuits. Butter and dark chocolate are melted together to form the brownie base, which is combined with sugar and beaten eggs for a glossy batter. Flour, cocoa powder, and salt are sifted in to create a thick dough.
The Biscoff spread is warmed slightly for easy swirling into the brownie batter, producing visual marbling and flavor pockets. Pressing Biscoff biscuits into the top before baking adds crunch and spice, complementing the rich chocolate. The brownies are baked until edges set but interior remains moist.
These brownies can be served warm, possibly with vanilla ice cream to enhance richness and temperature contrast. They can also be kept in the refrigerator in an airtight container for 2-3 days, maintaining texture and flavor.
Nut butters or other cookie spreads can replace Biscoff spread if desired, providing flexibility in flavor components.
Ingredients
For the brownies
- 200 g unsalted butter cubed
- 200 g dark chocolate chips or chopped chocolate, 1 ⅓ cups
- 200 g sugar 1 cup
- 4 egg large
- 125 g plain flour plain /all purpose, 1 cup
- 50 g unsweetened cocoa powder ¼ cup
- ½ tsp salt
Topping
- 160 g Biscoff spread smooth or crunchy
- Biscoff biscuits
Instructions
- Preheat the oven to 180°C (350°F) 160°C (325°F) Fan Setting. Line a 9x9 inch brownie tin with baking paper letting the edges hang over the edge.
- Put the chocolate and butter in a microwave-safe bowl and heat for 30 second bursts, stirring in between, until melted. Alternatively you can use the double boiler method: place the bowl over a saucepan of barely simmering water and the chocolate and butter to melt gradually.
- Place the sugar and eggs in a large bowl and use a hand whisk to mix together until frothy.
- Stir in the melted chocolate/butter mixture until thoroughly combined.
- Sift in the flour, cocoa powder and salt. Use a spatula to fold the dry ingredients into the batter until no dry streaks remain. You should have a glossy thick batter.
- Warm the Biscoff spread in the microwave for 20 seconds and stir until smooth. Drizzle over the brownie batter in three parallel lines and use a knife to swirl this into the batter.
- Add the Biscoff biscuits, pressing them lightly into the batter so they stick.
- Bake for 30-35 minutes until the edges are set but the middle is still a little squidgy.
- Allow the brownies to cool before cutting. If you cut them straight out of the oven they are likely to fall apart – so be patient!
- Remove the brownies from the tin using the paper lining to lift them out. Use a large serrated knife to cut the brownies into squares (you will get about 16 small squares).
Notes
- You can substitute Trader Joe's Speculoos Butter or any nut butter in place of Biscoff spread.
- Store the brownies covered in the fridge for 2-3 days to keep freshness.
- Serve warm with vanilla ice cream for an indulgent dessert experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 74mg | 25% |
| Sodium | 240mg | 10% |
| Potassium | 96mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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