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Biscoff Brownies Recipe

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★★★★★

4.4 from 96 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Dry Ingredients: Sift and gently fold in the plain flour and cocoa powder until just combined, ensuring no streaks of flour remain.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://topreci.com/biscoff-brownies-recipe/