Biscoff Brownies Recipe
Introduction
These Biscoff Brownies combine rich dark chocolate with the irresistible caramel spice of Biscoff spread and biscuits. The result is a decadent treat that’s fudgy, crunchy, and perfect for anyone who loves a twist on classic brownies.
Ingredients
- 200 g dark chocolate
- 200 g unsalted butter
- 4 medium eggs (or 3 large)
- 275 g sugar (caster or light brown)
- 90 g plain flour
- 35 g cocoa powder
- 200 g chocolate chips
- 150 g Biscoff biscuits (chopped)
- 200 g Biscoff spread
Instructions
- Step 1: Preheat your oven to 180ºC (160ºC fan) and line a 9×9″ square tin with parchment paper.
- Step 2: Melt the dark chocolate and butter together, then leave to cool slightly while you prepare the rest of the batter.
- Step 3: Whisk the eggs and sugar until thick and mousse-like; it should double in volume, lighten in color, and leave a brief trail when the whisk is lifted.
- Step 4: Carefully fold the melted chocolate and butter mixture into the egg and sugar mixture without deflating it.
- Step 5: Add the plain flour and cocoa powder, folding gently until just combined.
- Step 6: Fold in the chocolate chips and chopped Biscoff biscuits, then pour the batter into the prepared tin.
- Step 7: Using two teaspoons, drop dollops of Biscoff spread evenly over the top of the batter—about 15 dollops works well.
- Step 8: Bake for 25 to 30 minutes or until there is a slight wobble in the center but the edges are set.
- Step 9: Allow the brownies to cool completely in the tin, then chill in the fridge for a couple of hours to firm up before slicing.
Tips & Variations
- For extra crunch, add chopped nuts like pecans or walnuts along with the biscuits.
- You can swap dark chocolate for milk chocolate if you prefer a sweeter brownie.
- Use light brown sugar for a deeper caramel flavor in the brownies.
- To create a marbled effect, swirl the Biscoff spread through the batter instead of just dropping dollops on top.
Storage
Store the brownies in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for 10 to 15 seconds if you want them softer, or enjoy them cold for a fudgier texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular eggs instead of medium?
Yes, you can use 3 large eggs as a substitute for 4 medium eggs with no significant difference in the final texture.
Why do my brownies sometimes turn out dry?
Overbaking is the most common reason. Remove the brownies when there is still a slight wobble in the center, and they will firm up as they cool for the perfect fudgy texture.
PrintBiscoff Brownies Recipe
These decadent Biscoff Brownies combine rich dark chocolate and buttery goodness with the unique caramelized flavor of Biscoff biscuits and spread. Loaded with chocolate chips and chunks of Biscoff biscuits, these fudgy brownies have dollops of creamy Biscoff spread on top for an extra indulgent treat. Perfectly baked to achieve a slightly gooey center, these brownies are a delightful dessert for any chocolate lover.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes plus 2 hours chilling
- Yield: 16 brownies (9×9 inch pan, cut into 4x4 squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate & Butter Mixture
- 200 g dark chocolate
- 200 g unsalted butter
Wet Ingredients
- 4 medium eggs (or 3 large eggs)
- 275 g sugar (caster or light brown)
Dry Ingredients
- 90 g plain flour
- 35 g cocoa powder
Mix-ins & Topping
- 200 g chocolate chips
- 150 g Biscoff biscuits (chopped)
- 200 g Biscoff spread
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 180°C (160°C fan). Line a 9×9 inch square baking tin with parchment paper to prevent sticking and ensure easy removal.
- Melt Chocolate and Butter: Gently melt the dark chocolate with the unsalted butter either using a double boiler or short bursts in the microwave. Set aside to cool slightly while you prepare the other ingredients.
- Whisk Eggs and Sugar: Whisk the eggs and sugar together vigorously until the mixture is thick, pale, and mousse-like. This usually means it has doubled in volume and when you lift the whisk, the mixture leaves a trail for a few seconds before blending back in.
- Combine Chocolate Mixture with Eggs: Carefully fold the cooled chocolate and butter mixture into the whipped eggs and sugar, taking care not to deflate the airy mixture to keep the brownies light yet fudgy.
- Add Dry Ingredients: Sift and gently fold in the plain flour and cocoa powder until just combined, ensuring no streaks of flour remain.
- Add Chocolate Chips and Biscoff Biscuits: Fold in the chocolate chips and chopped Biscoff biscuits evenly throughout the batter, then pour the batter into the prepared baking tin.
- Top with Biscoff Spread: Using two teaspoons, dollop approximately 15 small spoonfuls of Biscoff spread on top of the brownie batter, distributing them evenly for delicious pockets of caramelized flavor.
- Bake: Bake in the preheated oven for 25 to 30+ minutes. The brownies should have a slight wobble in the center when done, indicating a fudgy texture.
- Cool and Set: Allow the brownies to cool completely in the tin. Once cool, place them in the refrigerator for a couple of hours to firm up before slicing and serving.
Notes
- Using medium eggs is recommended, but large eggs can be substituted with one less in number.
- Be careful not to overmix after adding the flour to maintain the desired fudgy texture.
- If you prefer less sweetness, consider using light brown sugar instead of caster sugar for a more caramel-like flavor.
- Ensure Biscoff spread dollops are evenly spaced to get flavor throughout the brownie.
- For a gluten-free option, substitute plain flour with a gluten-free flour blend.
- These brownies are best served after chilling as it makes slicing cleaner and enhances flavor melding.
Keywords: Biscoff brownies, fudgy brownies, chocolate brownies, Biscoff biscuits, chocolate chips, homemade brownies, dessert
