These super gooey biscoff brownies are rich with a crunchy biscuit bite. They are perfect for beginner bakers, taking just 45 minutes to make. They are so moreish, they will leave your family and friends wanting more.
The Best Way to Crush Biscoff Biscuits
Add biscoff cookies into a sealed food bag. Gently smash the cookies with a rolling pin until they are crushed into small pieces. Don’t over smash the cookies because you still want larger chunks for added texture.
Does it matter which chocolate I use?
Dark chocolate is the only way to go with this recipe, don’t worry they won’t taste too dark either! They are balanced out with the other ingredients and just help to create the perfect brownies.
How to Melt Chocolate
Melting chocolate is simple but it still can be done wrong. Make sure to be patient to avoid burning your chocolate.
There are two main ways to melt chocolate, the bain-marie method or the microwave method. In either method, you need to make sure the chocolate is broken into small pieces and the butter is cut into smallish cubes.
Bain Marie Method
- Bring a pot of lightly filled water to a gentle simmer, about 2 inches of water will do. Add the chocolate and butter to a heatproof bowl.
- Place the heatproof bowl on top of the pot, allowing the steam to heat the bowl. Mix regularly until melted.
- Add the butter and chocolate to a microwave-safe mixing bowl. Microwave for 20 seconds then mix. Continue to microwave for 20-30 seconds, mixing and returning to the microwave until melted.
Can I Make Vegan Biscoff Brownies?
Luckily nowadays there are so many vegan alternatives and a lot of the ingredients can produce very similar results. The two non-vegan ingredients that need replacing are butter and eggs.
Instead of butter, you can use vegan butter or dairy-free margarine, this is what I usually do and it produces the same results as butter.
Swapping out the eggs is a little more tricky because the mixture goes gloopy without the eggs to help bind the ingredients together. There is something called ‘flax eggs’ which is a mixture of ground flax seeds and water, which you let chill in the fridge for 30-60 minutes.
This will help bind all the ingredients together. This recipe will call for 3 flax eggs which are 3tbsp of ground flax and 8-9 tbsps of water mixed. Here is a full recipe on how to make flax eggs.
To incorporate flax eggs into this recipe you will need to.
- Melt together the chocolate, sugar and butter.
- Beat the flax eggs into the chocolate mixture.
- Gradually fold the dry ingredients into the batter. Then proceed with the recipe.
What is Biscoff Spread and What Does it Taste Like?
Biscoff spread is also known as biscoff cookie butter is a blended spread that’s made from biscoff biscuits.
It’s incredibly smooth with a delicious caramelised flavour. It tastes just like biscoff cookies, just in a jar.
There are two types of biscoff spread you can get, the smooth or crunchy version. You can use both of them in this recipe the same way.
Biscoff Spread Alternatives / Replacements
If you are looking for an alternative for biscoff spread, this recipe works well with Peanut Butter or Nutella.
How to Store These Brownies
These brownies can be stored in either the fridge or pantry. If you are going to reheat them store the brownies in the fridge, as they will stay moister for longer. In an airtight container, they will last for 3-4 days in the pantry and 4-5 days in the fridge.
Can I Freeze These Brownies?
Yes! You can freeze these brownies and they freeze well. Add them into either an airtight glass container or heavy-duty bag in a single layer, leaving a little bit of space between each brownie. Freeze them the same day as they were made and they will be good for at least 4 – 6 months.
How to Thaw Brownies
To thaw these brownies, take them out of the freezer the night before you plan on eating them and place them in the fridge. If you have left some space between each brownie, it’s easy to just take a few out and thaw them individually rather than the whole batch.
Best Way To Heat Up Brownies
Now, the perfect method of heating brownies depends on your brownie preference. If you like your brownies a little bit crispy on the edges go for the oven method. If you prefer them softer go for the microwave.
- Preheat the oven to 150c (350f).
- Place the brownies in a baking tray and reheat for 10-12 minutes.
- Check to see if they are hot enough for your liking.
- For frozen brownies reheat for 15-20 minutes.
- Place your brownies into a microwave container
- Microwave them for 30 – 60 seconds, depending on the power of your microwave.
Step by Step Method
1) Preheat the oven to 180c (355f). Scatter 4/5th of crushed biscoff biscuits into a baking tray.
2) Melt the dark chocolate and butter together and leave them on the side to cool.
3) Sift the flour and cocoa into a bowl, stir to combine and set to the side.
4) Whisk together the eggs and sugar until thick, pale and doubled in volume.
5) Gently fold the chocolate mixture into the eggs. You want to mix so they are fully combined, but not enough to knock the air out of the eggs.
6) Fold in the dry ingredients and a pinch of flaky salt, a third at a time, again being careful not to overwork.
7) Pour the brownie batter into the baking tray. Using two teaspoons add dollops of biscoff spread on top of the brownie mixture.
8) You can optionally use a knife to draw swirls through the top of the mixture. Scatter the rest of the biscoff biscuits on top of the batter.
9) Bake the brownies for 25–30 minutes for more fudgy brownies or 30-35 minutes for a more cake-like texture.
What to Serve These Brownies With?
These brownies are delicious enough on their own but if you fancy a more wholesome dessert there are plenty of delicious combinations to try.
Some of my favourites are
- Vanilla Ice cream, it’s just a classic combination with brownies. Especially if you like hot and cold together.
- Fruit Compote, adds a nice tartness and freshness to the brownies.
- Salted Caramel Sauce, can be either a sugar overload or sugar heaven for some.
- Spiced Toffee Sauce, is perfect for a wintery/festive feel to your dessert.
- You can find biscoff spread with the Nutella & jams in the supermarket.
- Don’t worry if it’s the smooth or crunchy spread, they will work in the same way.
- If you prefer softer brownies with a less crunchy texture you can take out the biscoff cookies.
More Dessert Recipes You May Like
- Baking Tray ( I used a 18cm by 24cm)
- 2 Large Bowls
- 180 g Butter
- 180 g Dark Chocolate
- 3 Eggs
- 250 g Sugar
- 80 g Flour
- 45 g Cocoa
- 200 g Biscoff Spread
- 125 g Biscoff Cookies crushed
- 1 pinch Flaky Sea Salt
- Preheat the oven to 180c (355f). Scatter 4/5th of crushed biscoff biscuits into a baking tray and place to the side.
- Melt the dark chocolate and butter together and leave them on the side to cool.
- Sift the flour and cocoa into a bowl, stir to combine and set to the side.
- Whisk together the eggs and sugar until thick, pale and doubled in volume.
- Gently fold the chocolate mixture into the eggs. You want to mix so they are fully combined, but not enough to knock the air out of the eggs.
- Fold in the dry ingredients and a pinch of flaky salt, a third at a time, again being careful not to overwork.
- Pour the brownie batter into the baking tray. Using two teaspoons add dollops of biscoff spread on top of the brownie mixture.
- You can optionally use a knife to draw swirls through the top of the mixture. Scatter the rest of the biscoff biscuits on top of the batter.
- Bake the brownies for 25–30 minutes for more fudgy brownies or 30-35 minutes for a more cake-like texture. Leave to cool in the baking tray for at least 10 minutes before portioning.