Biscoff Brownies

These easy, delicious, rich, fudgy Biscoff brownies are stuffed with Biscoff biscuits and spread! A truly mouthwatering one-bowl Biscoff brownie experience.

Prep Time 20

Cook Time 25

Total Time 45

servings16 brownies

saltyginger.comMary-Lou

Equipment

8x8 Inch (20x20cm) Square Cake Pan

Ingredients

1 cup dark chocolate (50%-bittersweet: chunks, chips or a chopped bar)
¾ cup butter
¾ cup white granulated sugar
½ cup light brown sugar
2 teaspoon vanilla extract
2 eggs (Size 6/Med/large*note 1)
2 tablespoons unsweetened cocoa powder
¼ teaspoons baking powder
½ teaspoons table salt
¾ cup plain flour
8-12 Biscoff biscuits
⅓-½ cup Biscoff Spread

Instructions

Preheat the oven to 180°C/355°F. Grease and line an 8-inch square pan with baking/parchment paper. Let the baking paper hang over the sides for easy removal of the brownie once baked and cooled.
In a large bowl, melt the butter and chocolate in the microwave or over low heat on the stove, or by using a bain-mairie method. Whisk the melted chocolate and butter together until smooth and shiny.
1 cup dark chocolate, ¾ cup butter
Add the white sugar and brown sugar to the chocolate-butter mixture and whisk until mostly dissolved. This may require a little additional heating in the microwave or over low heat.
¾ cup white granulated sugar, ½ cup light brown sugar
Add in the vanilla and eggs. Whisk the mixture vigorously for 2-3 minutes. Or beat on a medium speed using a hand mixer. *note 2
2 teaspoon vanilla extract, 2 eggs
Add the cocoa powder and whisk until completely combined. Then add in the flour, baking powder, and salt. Whisk until combined.
2 tablespoons unsweetened cocoa powder, ¼ teaspoons baking powder, ½ teaspoons table salt, ¾ cup plain flour
Break the biscuits over the mixture and fold them in.
8-12 Biscoff biscuits
Pour the brownie batter into the prepared tin. Allow to sit for 5 minutes, then tap on the counter to help bring any bubbles to the top.
Soften the Biscoff spread in the microwave, and drizzle over the top of the brownie batter. Then take a butter knife or spoon and swirl in a few times into the batter.
⅓-½ cup Biscoff Spread
Bake in the preheated oven for 25-30 minutes. The brownie is done when a cake tester/toothpick comes out with a few crumbs on it. Mine were done at 25 minutes. Allow the brownie to cool completely before lifting out the pan and slicing.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

New Zealand size 6 eggs are around the same size as an Australian/South African Large or a US/Europe Medium.
The vigorous whisking/beating helps the brownie develop a crackly top, which will be just noticeable between the Biscoff swirls.

Storage and Freezing

These brownies can be stored in an airtight container for up to 3 days at room temperature, or up to a week in the fridge. This Biscoff brownie also freezes well, wrapped in plastic wrap and foil, or in an airtight container for up to 3 months. Allow to defrost in the fridge overnight before serving.

Nutrition