Biscoff Brownies

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These Biscoff brownies are unique, with a delicious caramel flavor. They are soft and moist with a lotus biscuit base and topping, adding superb texture. They’re also perfect for a bake sale because they’re so moreish and easy to make!

Ingredient Notes

• Chocolate: I used dark chocolate, but semi-sweet chocolate is also good. The darker the chocolate, the richer the brownies will taste.
• Cocoa Powder: I used regular cocoa powder over dutch cocoa powder in this recipe
• Biscoff Cookie Butter: Is sometimes called Biscoff cookie butter or Biscoff spread. You can also get a smooth or crunchy version. I prefer to use the smooth Biscoff cookie butter but the crunchy will also work.
• Biscoff Biscuits: Don’t over-crush the biscuits. Bite-sized pieces will add a satisfying crunchy texture to the brownie.

Expert Tips & Tricks

I have over 8 years of experience in professional cooking and bakery. Follow my expert tips and tricks to make these brownies easy and extra delicious.

An easy way to crush Biscoff biscuits

1. Place Biscoff biscuits, a rolling pin and a freezer bag on the kitchen counter.
2. Place the Biscoff biscuits into the freezer bag.
3. Crush with the rolling pin into you have bite-sized chunks. Refrain from crushing the biscuits too fine because you want to add texture to the brownies.

Cakey or Fudgy Brownies?

This brownie recipe fits somewhere in the middle. I usually go for fudgy brownies but because this recipe is unique, I aimed for the middle. This way you will get different textures from the brownie, Biscoff spread and biscuits.

If you prefer particularly cakey of fudgy brownies, follow these small adjustments.

If you want a more fudgy brownie:

• Use a whisk and mix the eggs and sugar until combined. You don’t want to incorporate much air into the batter.

• Bake for 25-30 minutes; you want the brownies to be just done.

If you want a more cakey brownie:

• Use an electric whisk and beat the eggs and sugar until doubled in volume. You want to incorporate a lot of air into the batter.

• Bake the brownies for 30-35 minutes, until you have only a few moist stuck to a skewer.

Step by Step Instructions

1) Preheat the oven to 180c (355f). Line an 11-inch by 7-inch (28cm by 18 cm) or 8-inch by 8-inch (20cm by 20cm) square pan with parchment paper or alternatively use a non-stick baking pan.

2) In a medium bowl, mix together cocoa powder, flour and salt, then place the bowl to the side.

3) In a medium saucepan or a microwavable heatproof bowl, combine the butter and the chocolate. Heat it in a double boiler, and stir with a wooden spoon or silicone spatula until it’s all melted and combined. Alternatively, place a microwavable bowl in the microwave and melt it in 20-second increments, stirring each time.

4) In a large mixing bowl, beat the granulated sugar and eggs together for 1 minute until well combined.

5) Fold in the melted chocolate into the egg mixture. After, gently fold in the cocoa mixture until just combined (make sure to not overmix).

6) Evenly pour three-quarters of the crushed Biscoff biscuits into the baking pan. Next, pour the brownie batter into the baking pan.

7) Add dollops of Biscoff cookie butter on top of the brownie batter. Gently press the Biscoff cookie butter dollops into the brownie batter with the back of a tablespoon. To create a swirl on top of the brownies, use a knife and gently run it over the Biscoff cookie butter dollops in a swirling motion.

8) Sprinkle the rest of the Biscoff biscuits on top of the Biscoff brownie batter.

9) Bake the brownies for 25-30 minutes or until a skewer inserted into the brownies comes out with a few moist crumbs still sticking to it.

10) Leave the brownies to cool completely before taking them out of the baking pan and slicing them.

Storage Information

These Biscoff brownies can be stored in an airtight container at room temperature for up to 4 days. They can also be stored in the refrigerator in an airtight container for up to 1 week.

Freezing

The best way to freeze these brownies is to freeze them for 1 hour in a single layer on a baking tray with space between each brownie. Then transfer them to an airtight container and place them back into the freezer. This will stop the brownies from sticking together so that you can take individual brownies out to thaw. Once frozen, they will stay of good quality for at least 6 months.

FAQs

How do I know when the brownies have finished baking?

A great way to know when your brownies are cooked is to insert a skewer into the center. If the skewer has wet batter on it, they are still undercooked; if there are a few moist crumbs, then they are ready.

Can I use a 9-inch by-9 inch baking pan?

Yes, the ingredients can be easily adjusted to fit a 9-inch by 9-inch pan (23cm by 23cm). Simply increase the ingredient quantity by one-third more (4 eggs instead of 3).

More Desserts Recipes You May Like

• Biscoff Cheesecake
• Biscoff Milkshake
• Cadbury Creme Egg Brownies
• Chocolate Chip Cookies without Brown Sugar
• Kinder Bueno Brownies
• Kinder Bueno Milkshake

Biscoff Brownies

Jack Slobodian

These Biscoff brownies are unique, with a delicious caramel flavor. They are soft and moist with a lotus biscuit base and topping, adding superb texture. They're also perfect for a bake sale because they're so moreish and easy to make!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12 Brownies

Calories 477 kcal

Equipment

• Baking Tray
• Whisk
• Mixing Bowls

Ingredients

 

MetricUS Customary

 

1x2x3x

• 180 g Butter
• 180 g Dark Chocolate
• 3 large Eggs
• 250 g Granulated Sugar
• 80 g All Purpose Flour plain
• 45 g Cocoa Powder
• 200 g Biscoff Cookie Butter
• 125 g Biscoff Biscuits crushed
• ½ teaspoon Sea Salt

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Instructions

 

• Preheat the oven to 180c (355f). Line an 11-inch by 7-inch (28cm by 18 cm) or 8-inch by 8-inch (20cm by 20cm) square pan with parchment paper or alternatively use a non-stick baking pan.
• In a medium bowl, mix together cocoa powder, flour and salt, then place the bowl to the side.
• In a medium saucepan or a microwavable heatproof bowl, combine the butter and the chocolate. Heat it in a double boiler, and stir with a wooden spoon or silicone spatula until it’s all melted and combined. Alternatively, place a microwavable bowl in the microwave and melt it in 20-second increments, stirring each time.
• In a large mixing bowl, beat the granulated sugar and eggs together for 1 minute until well combined. Fold in the melted chocolate into the egg mixture. After, gently fold in the cocoa mixture until just combined (make sure to not overmix).
• Evenly pour three-quarters of the crushed Biscoff biscuits into the baking pan. Next, pour the brownie batter into the baking pan.
• Add dollops of Biscoff cookie butter on top of the brownie batter. Gently press the Biscoff cookie butter dollops into the brownie batter with the back of a tablespoon. To create a swirl on top of the brownies, use a knife and gently run it over the Biscoff cookie butter dollops in a swirling motion. Sprinkle the rest of the Biscoff biscuits on top of the Biscoff brownie batter.
• Bake the brownies for 25-30 minutes or until a skewer inserted into the brownies comes out with a few moist crumbs still sticking to it.
• Leave the brownies to cool completely before taking them out of the baking pan and slicing them.

Notes

Baking Tip

To test if the brownies are ready, insert a skewer, there shouldn’t be too much mixture clinging to it when removed. The brownies will set a little more whilst cooling.

Storage Tip

These Biscoff brownies can be stored in an airtight container at room temperature for up to 4 days. They can also be stored in the refrigerator in an airtight container for up to 1 week.

Nutrition

Calories: 477kcalCarbohydrates: 52gProtein: 6gFat: 29gSaturated Fat: 15gTrans Fat: 1gCholesterol: 74mgSodium: 152mgPotassium: 191mgFiber: 3gSugar: 34gVitamin A: 440IUCalcium: 27mgIron: 3mg

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