Biscoff brownies. Well, people love brownies. I think everyone would agree that's true! They're always one of the first things to go at a party or an event. I guess all that chocolate is too appealing to resist.
When a bake sale came up at work recently, I knew brownies would be the perfect thing to make. I didn't just want any brownies though. Oh no, I wanted brownies that people would pay top dollar (pounds?) for. And so Biscoff brownies were created.
I've made Biscoff cake before, and Biscoff truffles, but mixing the cinnamon-y Biscoff spread with chocolate was sure to be a winner.
The Brownie Mix:
I used my trusty brownie base which I've used for Oreo brownies, caramel brownies and chocolate chip brownies.
You start by melting together lots of chocolate and butter to create a rich and delicious base. I used dark chocolate here, I'd recommend a good quality chocolate. The better the chocolate is, the better the Biscoff brownies will be!
In a separate bowl, the caster sugar gets whipped up with the eggs until it's foamy. You mix this into the melted chocolate and the brownies start to form.
Then you simply add some flour and a whole heap of cocoa powder and pour into a cake tin.
That's your brownie base done!
For the Biscoff
Grab yourself a big jar of Biscoff spread and a spoon then dollop spoonfuls of Biscoff all over the brownie mix. You can swirl the dollops in with a knife to spread it around.
You can add as much or as little as you'd like - I pretty much used the whole jar and had absolutely no complaints!
I also crushed up some Biscoff biscuits and lightly pressed them on top of the brownie mixture. I think this is a nice touch because people know to expect Biscoff flavour on the inside too.
Then you just bake it. You can bake them so they're more fudgy, or more cakey, whichever type of brownie you prefer.
Cutting it into slices
I'd wait until it's cool to cut the slices, otherwise the Biscoff spread will be melted and the whole thing might slide every which way!
That's really all there is too it. They're so simple to make, and a real crowd pleaser.
Looking for more brownie recipes?
Try these:
- Oreo cookie brownies
- Caramel swirl brownies
- Peanut butter stuffed brownies
- White chocolate chip brownies
Biscoff Brownies
- Yield: 16 brownies 1x
Description
Fudgy chocolate brownies with a Biscoff swirl
Ingredients
- 190 g butter
- 190 g dark chocolate
- 3 large eggs
- 250 g caster sugar
- 85 g plain flour
- 50 g cocoa powder
- 300 g Biscoff spread (crunchy or smooth)
- 10 Biscoff biscuits (broken in pieces)
Instructions
- Preheat the oven to 180°C (360°F)
- Grease and line a 8 x 8 inch cake tin
- Melt the butter and dark chocolate together. Leave to cool to room temperature
- Whisk the eggs and caster sugar until thick, foamy and creamy. This may take 3-5 minutes with a hand mixer
- Pour the cooled butter-chocolate mixture over the eggy mousse and stir in. Don’t worry too much about knocking the air out, it’ll just make the brownies even fudgier!
- Stir in the flour and cocoa powder until just combined. Try not to overmix at this stage
- Pour the brownie batter into the cake tin.
Dollop spoonfuls on Biscoff spread all over the brownie batter. Use a knife to swirl spread into the batter. - Sprinkle the Biscoff biscuits over the top of the brownie batter, gently pushing them in so they stick.
- Bake for 25-30 minutes, until the top is crispy and there is a slight wobble
- They will firm up slightly as they cool. Leave to cool completely in the tin, then turn out, slice and enjoy!
Hi Minela,
Really want to try this recipe but it does t give the measurements for the flour and cocoa powder in your ingredients list.
Could you let me know how much I need to use?
Thanks
Phoebe
Hi Phoebe,
Oops, I guess I typed this up late one night and completely missed some important ingredients, thanks so much for letting me know!
I've updated the recipe now, and it's 85g plain flour, and 50g cocoa powder.
Good luck with the brownies, let me know how they turn out!
🙂
These are amazing. Best brownies I have ever tasted ! Won't use another recipe again ! Love !
★★★★★
Hi Mel. I'm so glad you liked them! I have a few other brownies recipes which use the same base but with other flavour options that you also might enjoy!
"You can bake them so they’re more dodgy, or more cakey"
Dodgy brownies. Heh.
Haha, well spotted! I've updated the typo so thanks for pointing it out. I hope you went for fudgy brownies, rather than dodgy brownies!
Hi, I so want to bake these but don’t trust myself not to eat them all at once. Have you ever frozen them?
If so, did they retain their integrity when defrosted?
I made this recipe twice and both times it was uncooked after the recommended time and 100g of biscuits if far to much for the top. And are you sure that’s the right size for the tin as. Not had a 2LB loaf tin and maybe that was why it never cooked properly and was it supposed to be extremely gooey as i isn’t anything like your pictures ??
Hi Marion. Sorry to hear that the brownies haven't turned out well for you!
I've updated the recipe to reduce the amount of Biscoff biscuits on top.
When you say a 2LB loaf tin, do you mean that you used a 2LB loaf tin?
I would recommend using a 8x8 inch square cake tin. This should make sure they cook evenly. They will be a little gooey in the middle where the Biscoff swirl is.
I hope that helps!
Absolute favourite brownie recipe EVER!! My boys love it too, 3rd time i have made it in the last two weeks! Thank you so much for sharing ?
★★★★★
Hi Katherine, I'm glad you and your family enjoyed them!
This recipe is amazing. How long can I keep the brownies in a tin for after cooking?
★★★★★
Hi Amy, I'm glad you enjoyed the brownies!
Once you've taken the brownies out of the oven, let them cool completely in the tin (usually an hour or two!) before you turn them out and slice them.
I usually just leave all the brownies in the tin until we've eaten all of them, I just cover them in cling film to keep them fresh.