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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Hi Jane would this work using a round tin? & if so what size? I only have a 8″ square 😔x
Typically a square tin, is equal to a round tin but 1″ bigger. So a 9″ square = 10″ round. You can try an 8″ square, but they will take longer to bake because of the depth! X
Made these during lockdown 2020- absolutely amazing! I didn’t have enough biscoff biscuits but used what I had and it was still delicious! I also cut them into 12 just based on size preference.
I love your recipes Jane, especially your brownies as they are so easy and taste absolutely divine!!! If I have an event to go to where I say I will bake or it’s someone birthday, your brownies are my go to as I know they will be insanely good and you have so many different flavours there is always something to suit the recipient!
Did you mix the spread into the mix?
You can lightly swirl it in, or dollop!
Simply delicious! If you bake any brownies make sure it’s these ones! 😋
These are the best brownies I have ever had, no question about it! Thank you for this amazing recipe!
The most AMAZING brownies ever! This far my favourite recipe and my go-to if I want to bake brownies!
Made these for a birthday and they were AMAZING!🖤
Hi Jane! Loving all your recipes! Every single one I’ve done has come out perfect so can’t wait to try these. Sorry if this is a dumb question but would you suggest using dark or milk chocolate chips? I made the Mars Bar brownie the other week and that was milk choc chips so just wanted to confirm. Thank you so much for all your amazing recipes – they are making lockdown so much brighter! Xx
For the chocolate chips that you fold through the brownie batter, you can use whatever flavour you fancy! You just need to use the dark chocolate still for the batter!
Hi Jane, these brownies are so lovely! I made them once and they came out better than the second time I use a electric whisk to add in the flour as I was in a hurry! Just wanted to ask if it still wobbles should I leave it in there? I had to bake it’s for 45 minutes but it’s reli cake like and I preferred the goey texture from the first time I tried it!
As mentioned several times on the post, you really should fold the flour in. It doesn’t make it any quicker using a mixer as the folding takes so little time. For a brownie to be cakey, you have over baked and probably also over mixed.
Hi, I want to make this recipe this week but just wanted to know, do you need to sieve the flour and cocoa powder? Thank you
I don’t bother personally with brownies!
Hi, I’ve been following your brownie recipes for as long as I can remember and have all turned out absolutely amazing! This week I took the leap and decided to open my cake business. I’ve had a few orders for some brownies and there going so wrong! There turning cakey and dark! They don’t have the nice crust on them and the smell and taste of dark chocolate is very strong!! Where am I going wrong?? Please help!!
Have you changed aaaanything about how you are baking them such as ingredients/tins/etc? If they worked before it indicates that something has changed!
Hi ya
Great recipe!!
Could I do different flavour dollops in one bake? For instance some peanut butter, some biscoff?
Thanks xx
Yes you can!! X
Made these for my work colleagues and I have never gotten so many compliments on my baking before!! They went down a treat, so many people have asked me for the recipe! Amazing
Ahh that’s amazing!!
Thank you for the recipe we are trying it out as we speak! Into the oven.
Do you use a electric whisk?
Thank you! Shan & Chris xx
Yes, only for the eggs and sugar – you should then fold the rest as the recipe says!
First time making these, have made so many of your recipes and I love them all.
This. This had me drooling before I’d even put it in the oven!! Took about 45mins in my oven, well worth it though. Scrumdipplyumptious!! 😍
Could you add biscoff in the same way to your vegan brownie recipe?
I have made these many times now and I have not found anyone who doesn’t love them. I have used them as bribery to get busy colleagues to do things for me and it worked a treat! People actually come running in the office when they hear I’ve mad some. It’s hard to describe just how sublime they are!!
Personally I have to cook them for about 40 minutes to get the middle past raw but that could be my oven.
Hi jane! Love this recipe! It i double the quantities is that
Ok? And then bake it in a larger tin.. maybe rectangle?
Thank you
You should use a traybake tin such as a 9×13″ for example! x
How long do you bake for double quantity?
It depends entirely on the size of your tin – it’s best to split into two 9″tins in my opinion.