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Fudgy biscoff brownies in a stack on top of a dish with a bite out of the top one showing the insides.
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5 from 14 votes

Biscoff Brownies

The ultimate fudgy biscoff brownies, packed with biscoff and chocolate and totally indulgent. You'll keep going back for more!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 294kcal
Author: Sasha Hooper

Ingredients

Instructions

  • Preheat the oven to 160C/325F. Prepare an 8 x 8 baking tin by lining with parchment.
  • Melt the butter in a small saucepan.
    ½ cup butter
  • Whilst the butter is melting, mix together the sugars and cocoa powder in a medium bowl until fully combined. Add the melted butter and whisk until combined. Mix in the salt and vanilla extract. Don't worry if the mixture looks grainy as it'll come together later.
    ¾ cup granulated sugar, ½ cup soft brown sugar, ¾ cup cocoa powder, ½ teaspoon sea salt, 2 teaspoons vanilla extract
  • Crack the eggs into the batter one at a time and mix each one until fully incorporated before adding the next. Vigorously stir in the flour until it starts to look glossy and come together into a thick batter (about 40-50 strokes). Fold in the chopped dark chocolate.
    2 eggs, ¾ cup all purpose flour, ½ cup dark chocolate
  • Spread just under half the batter evenly across the bottom of the prepared baking tin with a spatula. Create little dips over the batter and place a heaping teaspoon of Biscoff spread into each one. (about ⅔ cup)
    1 cup smooth biscoff spread
  • Dollop the rest of the brownie batter over the top of the mix between the biscoff dollops and spread out with a spatula ensuring not to disturb the biscoff too much. Top the brownie with more dollops of biscoff (⅓ cup) and swirl into the top with the back of a spoon. (see notes) Crumble the biscoff biscuits over the top.
    4 biscoff biscuits
  • Bake at 160C/325F for 25-35 minutes, there will still be a slight wobble when it is ready. (30 minutes was perfect for me in my oven)

Notes

  • Microwave - Using a microwave to melt the butter in the same bowl you make the brownie mix in saves you a pan in washing up but also makes the recipe even faster. Just make sure the melted butter is still hot when adding the sugar and cocoa powder.
  • Layering - when spooning on the top layer of the brownie batter, do it in dollops across the top between the biscoff lumps and use a spatula to join them all together. Doing it this way will allow you to do this without smearing all the biscoff lumps into the batter.
  • Biscoff topping - when swirling the biscoff on top, pick some of the brownie batter up in the swirl and put it through the biscoff. Doing this prevents the biscoff topping from melting and pooling in a sheet across the top of the brownie which if it does, it’ll just dry out. 
  • The recipe is based on Alice Medrich’s brownie recipe via Cookie and Kate.

Nutrition

Serving: 1slice | Calories: 294kcal | Carbohydrates: 36.5g | Protein: 3.1g | Fat: 16g | Saturated Fat: 6.6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.6g | Cholesterol: 38.8mg | Sodium: 85.7mg | Potassium: 153.6mg | Fiber: 1.9g | Sugar: 24.7g | Vitamin A: 58.7IU | Vitamin C: 58.7mg | Calcium: 18.8mg | Iron: 1.4mg