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
Scale
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
