Biscoff Brownies!
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Super chocolatey chocolate chip brownies swirled with Biscoff cookie butter spread making the BEST Biscoff brownies EVER!
Biscoff bakes
Cookie butter (Aka Biscoff) is a delightful treat, that is so seriously addictive if you like it I wonder whats actually in it some times – how can something be THAT good?! However, if you’re not a fan, thats not a problem, there are plenty of other flavours and spreads out there that you can use instead.
My blog has been taken over by biscoff with bakes such as my biscoff cheesecake, my biscoff cupcakes, even my biscoff stuffed cookies and I genuinely am just so utterly in love with it. It’s a delicious caramelised biscuit flavour that just marries so well into other bakes.
Brownies
The other day I saw a glorious post about cookie butter brownies – and my god did this make me crave some. I seriously had to have a go at it with one of my own brownie recipes and it did not disappoint.
Brownies, as you may have already read on my blog, are one of my favourite things to eat & bake. They are chocolatey, gooey, fudgey, and perfect (especially when you warm them up in the microwave and add a dollop of ice-cream!).
I have had quite a few recipes that have been a brownie related success now such as my Terry’s chocolate orange brownies, and my millionaires brownies, and these beauties will be no different. Honestly? They’ve been mentioned to be the best bake I have ever made by my taste testers.
The brownie recipe I use in this recipe is the same recipe that I use in my triple chocolate brownies as they worked so well being swirled with another flavour that it seemed appropriate to use it again. Just add in a rather insane amount of Biscoff spread and Biscoff biscuits and you have a winner.
Brownie Batter
The brownie batter itself is so easy, and just like all of my other brownies on this blog.
- Chocolate – for the base of a brownie mix, I always use dark chocolate. I like 70%+ in cocoa content because it’s more consistent in the baking and creates a better base for the mixture.
- Butter – you can use either baking spread or actual butter for a brownie mixture
- Eggs – I use 4 medium eggs in total. Three large should also be fine.
- Sugar – caster sugar, light brown soft sugar, golden caster sugar etc… they all work well.
- Flour – plain flour is the best for this, you want to avoid using any raising agent otherwise you’ll get an odd cake texture.
- Cocoa powder – I use a strong cocoa powder for the best flavour
- Chocolate chips – I went for milk chocolate, but you can use any
Biscoff spread & biscuits
You can use either the smooth biscoff spread, or the crunchy version, but they both work in the same way; this is a general rule of personal preference and also what the shop may have in stock. I also add in some biscoff biscuits as I want to really maximise the flavour as much as possible here.
I tend to melt the biscoff spread down slightly in the microwave just to make it easier to swirl into the brownies, and when I do swirl it in it’s only ever so slightly to make sure that you get some thick pockets of the spread throughout. The biscuits are optional as they do inevitably become softer after baking, but I’m here for the flavour.
Chocolate
With some chocolate chips of your choice (I tend to use milk chocolate) you make sure you still get some melted chocolatey bits in each Brownie – but the Biscoff definitely takes centre stage here. Look at the little pockets of Biscoff in each brownie… HEAVEN IN A BITE!
Seriously though… Biscoff + brownies = YESYESYES.
Tips & Tricks
- These will last for 4-5+ days at room temperature or in the fridge
- You can freeze these brownies for 3+ months
- Smooth or crunchy biscoff spread works well
- You can swap the spread for other spreads such as Nutella, or even peanut butter
- I use this 9″ square tin in my brownie recipes
Biscoff Brownies!
Ingredients
- 200 g dark chocolate
- 200 g unsalted butter
- 4 medium eggs (or 3 large)
- 275 g sugar (caster or light brown)
- 90 g plain flour
- 35 g cocoa powder
- 200 g chocolate chips
- 150 g biscoff biscuits (chopped)
- 200 g biscoff spread
Instructions
- Preheat your oven to 180ºc/160ºc fan, and line a 9x9" square tin with parchment paper.
- Melt the dark chocolate with the butter and leave to cools lightly whilst you make the rest of the brownies
- Whisk together the eggs and sugar until really thick and mousse like - it will double in volume, be a lot paler, and leave a trail for a couple of seconds before disappearing when done
- Fold the chocolate/butter mix into the eggs/sugar mix carefully - don't deflate the eggs by being careless!
- Add in the plain flour and cocoa powder, and fold that in as well.
- Add in the chocolate chips and Biscoff biscuits, fold through, and pour into the tin.
- Using two teaspoons, spoon dollops of Biscoff spread onto the top of the brownies - I do about 15 or so dollops!
- Bake the brownies in the oven for 25-30+ minutes, until there is a small wobble in the middle of the tray.
- Leave the brownies to cool fully in the tin and then set them in the fridge for a couple of hours to firm up
Notes
- These will last for 4-5+ days at room temperature or in the fridge
- You can freeze these brownies for 3+ months
- Smooth or crunchy biscoff spread works well
- You can swap the spread for other spreads such as Nutella, or even peanut butter
- I use this 9" square tin in my brownie recipes
Enjoy!!
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J x
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Amazing recipe went down a treat at christmas, I broke the biscuits rather an chopped so they remained after baking.
Hi! I ended up with a bit of a burnt biscoff top 🙁 how do i prevent this? The brownies were fine but the biscoff burnt.
This sounds like your oven may run hotter, or has a hot spot – it’s worth turning the oven temp down and baking for longer, or cover the tin with foil towards the end x