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Biscoff Brownies

  • Author: Minela Bakes
  • Yield: 16 brownies 1x

Description

Fudgy chocolate brownies with a Biscoff swirl


Ingredients

Scale
  • 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

  1. Preheat the oven to 180°C (360°F)
  2. Grease and line a 8 x 8 inch cake tin
  3. Melt the butter and dark chocolate together. Leave to cool to room temperature
  4. Whisk the eggs and caster sugar until thick, foamy and creamy. This may take 3-5 minutes with a hand mixer
  5. 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!
  6. Stir in the flour and cocoa powder until just combined. Try not to overmix at this stage
  7. 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.
  8. Sprinkle the Biscoff biscuits over the top of the brownie batter, gently pushing them in so they stick.
  9. Bake for 25-30 minutes, until the top is crispy and there is a slight wobble
  10. They will firm up slightly as they cool. Leave to cool completely in the tin, then turn out, slice and enjoy!

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