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–+ servings
Biscoff brownie square leaning on top of another brownie

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
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 Brownies
Calories 477 kcal

Equipment

  • Baking Tray
  • Whisk
  • Mixing Bowls

Ingredients
 
 

  • 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

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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