Biscoff Brownies Recipe
Introduction
These Biscoff Brownies combine rich dark chocolate with the unique caramelized flavor of Biscoff spread and biscuits for an irresistible treat. Perfectly fudgy with crunchy bursts, they offer a delightful 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 set aside to cool slightly while you prepare the rest of the batter.
- Step 3: Whisk the eggs and sugar until thick and mousse-like. The mixture should roughly double in volume, lighten in color, and hold a trail that slowly disappears.
- Step 4: Gently fold the chocolate and butter mixture into the egg and sugar mixture, taking care not to deflate the airy texture.
- Step 5: Add the plain flour and cocoa powder, then fold them in carefully.
- Step 6: Fold in the chocolate chips and chopped Biscoff biscuits, then pour the batter into the lined tin.
- Step 7: Using two teaspoons, dollop the Biscoff spread evenly over the top of the batter—around 15 dollops works well.
- Step 8: Bake for 25–30 minutes or until there is a slight wobble in the center of the brownies.
- Step 9: Allow the brownies to cool completely in the tin, then refrigerate for a couple of hours to firm up before slicing.
Tips & Variations
- For extra crunch, sprinkle some chopped nuts over the top before baking.
- Use light brown sugar for a deeper caramel flavor in the brownies.
- Swap the chocolate chips for white or milk chocolate chips to vary the taste.
- If you prefer less sweetness, reduce sugar by 25 g without affecting texture much.
Storage
Store the brownies in an airtight container in the fridge for up to 4 days. They can also be frozen for up to 2 months—thaw overnight in the fridge. Reheat briefly in a microwave if you prefer them warm, but they are delicious cold too.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use jumbo eggs instead of medium or large?
Yes, jumbo eggs have more volume, so 2 to 3 jumbo eggs should work to replace 4 medium or 3 large eggs. Adjust slightly if the batter seems too loose or thick.
Is it possible to make these brownies gluten-free?
Yes, swap the plain flour for a gluten-free blend in equal measure. Ensure your cocoa powder and other ingredients are gluten-free certified for best results.
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Biscoff Brownies Recipe
- Total Time: 2 hours 45 minutes (including cooling and chilling time)
- Yield: 16 brownies 1x
Description
Delight in these rich and fudgy Biscoff Brownies, combining intense dark chocolate with crunchy Biscoff biscuits and luscious Biscoff spread dollops. Perfectly moist with a hint of caramelized spice from the biscuits, these brownies are a heavenly twist on a classic treat.
Ingredients
Main 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
- Preheat and Prepare: Preheat your oven to 180ºC (160ºC fan). Line a 9×9-inch square baking tin with parchment paper to ensure the brownies don’t stick and come out cleanly.
- Melt Chocolate and Butter: Gently melt the dark chocolate and unsalted butter together until smooth. Allow the mixture to cool slightly to prevent cooking the eggs in the next step.
- Whisk Eggs and Sugar: In a separate bowl, whisk the eggs and sugar vigorously until the mixture becomes thick, pale, and mousse-like. This should roughly double in volume and when you lift the whisk, the mixture should leave a trail that disappears slowly.
- Combine Chocolate Mixture: Carefully fold the cooled chocolate and butter mixture into the whipped eggs and sugar to avoid deflating the air incorporated in the eggs.
- Add Dry Ingredients: Sift in the plain flour and cocoa powder, then fold them gently into the batter until just combined for an even texture.
- Incorporate Chips and Biscuits: Fold in the chocolate chips and chopped Biscoff biscuits evenly through the batter before pouring it into the lined baking tin.
- Add Biscoff Spread Dollops: Use two teaspoons to dollop about 15 spoonfuls of Biscoff spread over the top of the batter in the tin to create rich pockets of caramelized flavor during baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the edges are set but the center still has a slight wobble. This ensures a fudgy texture inside.
- Cool and Chill: Allow the brownies to cool completely in the tin. For best results, refrigerate for a couple of hours to firm up before slicing and serving.
Notes
- Whisking the eggs and sugar thoroughly is crucial for the brownie’s light yet fudgy texture.
- The slight wobble in the center when baking indicates the brownies will be fudgy and soft inside after cooling.
- For easier slicing, refrigerate the brownies before cutting to firm them up.
- You can substitute Biscoff biscuits with speculoos or similar spiced cookies if needed.
- Use good quality dark chocolate for the best flavor depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff brownies, chocolate brownies, fudgy brownies, Biscoff cookies, dessert recipe, easy brownies, chocolate dessert
