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Biscoff Brownies Recipe

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3.9 from 11 reviews

Indulge in the rich, gooey goodness of Biscoff Brownies, a delightful twist on classic brownies incorporating the iconic spiced Biscoff spread and cookies. These brownies feature layers of luscious chocolate batter and creamy Biscoff spread, topped with crunchy Biscoff cookies for added texture and flavor, baked to perfection to achieve a fudgy center and slightly crisp edges.

Ingredients

Chocolate Mixture

  • 150 g Chocolate
  • 150 g Unsalted butter

Egg Mixture

  • 3 Eggs (room temperature)
  • 150 g Granulated sugar
  • 150 g Brown sugar

Dry Ingredients

  • 30 g Cocoa powder (unsweetened Dutch processed)
  • 75 g All purpose flour
  • ½ teaspoon Cinnamon
  • ½ teaspoon Salt

Additional Ingredients

  • 300 g Biscoff spread (homemade Biscoff butter recipe)
  • 10 Biscoff cookies (to decorate the top before baking)

Instructions

  1. Preheat the Oven: Set your oven to 180°C (356°F) without fan to prepare for baking the brownies.
  2. Prepare the Baking Pan: Take a 7 inch (18 cm) square brownie pan, lightly brush the inside with oil, then line the bottom and sides with parchment paper to prevent sticking. Set aside.
  3. Melt Butter and Chocolate: In a heatproof bowl, melt the unsalted butter and chocolate together over simmering water on medium heat, stirring until smooth.
  4. Whip Eggs and Sugars: Using an electric hand mixer, beat the room temperature eggs with granulated and brown sugars until pale and fluffy, about 5-7 minutes.
  5. Combine Mixtures: Pour the melted butter and chocolate mixture into the whipped egg and sugar mixture, gently folding with a rubber spatula without using a mixer to preserve airiness.
  6. Add Dry Ingredients: Sift together the flour, cocoa powder, cinnamon, and salt, then fold them into the chocolate batter carefully to avoid overmixing.
  7. Layer the Batter and Biscoff: Pour half of the brownie batter into the prepared pan. Pipe the Biscoff spread evenly over this layer without mixing it into the batter.
  8. Top Layer and Decoration: Pipe the remaining brownie batter over the Biscoff spread layer, smoothing the top with an offset spatula. Place 10 Biscoff cookies evenly on top for decoration.
  9. Bake: Bake in the preheated oven for 25-30 minutes. The brownies are done when the edges look set and the center remains slightly gooey but not raw. Avoid overbaking as they will firm up upon cooling.
  10. Cool and Serve: Allow the brownies to cool completely in the pan before cutting into squares carefully.
  11. Storage: Store finished brownies at room temperature or refrigerated for up to 2-3 days to maintain freshness.

Notes

  • Use room temperature eggs to ensure better mixing and a fluffier texture.
  • Do not overmix the batter after adding dry ingredients to keep brownies tender.
  • Be careful not to overbake the brownies to keep the center fudgy and moist.
  • Line the pan with parchment paper for easy removal of the brownies.
  • Store brownies in an airtight container for best freshness.

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