Biscoff Brownies (VIDEO)
This Biscoff Brownies recipe uses both Biscoff cookie spread and Biscoff cookies so if you're a big fan of Biscoff cookie butter and fudgy brownies, you need to try this! By following my step-by-step guide, you can make wonderfully gooey brownies easily loaded with Biscoff!
- Prep time
- 25 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g Chocolate
- 150 g Unsalted butter
- 3 Eggs (room temperature)
- 150 g Granulated sugar
- 150 g Brown sugar
- 30 g Cocoa powder (unsweetened Dutch processed)
- 75 g All purpose
- ½ teaspoon Cinnamon
- ½ teaspoon salt
- 300 g Biscoff spread (homemade Biscoff butter recipe)
- 10 Biscoff cookies (to decorate the top before baking)
Instructions
- 1
Pre-heat oven to 180 C / 356 F ( no fan)
- 2
Take a 7 inch /18 cm square brownie pan, brush the inside of the cake pan with a tiny bit of oil then use parchment paper on the bottom and side as well. Set it aside
- 3
Melt butter and chocolate in a bowl over simmering water over medium heat
- 4
In another bowl whip together the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
- 5
Pour the melted butter and chocolate mixture into the egg-sugar mixture, and combine with a Rubber spatula. Do not use a mixer at this point
- 6
Sift in flour, cinnamon, salt, and cocoa powder and fold the mixture together. Do not overmix
- 7
Pour half of the batter into the prepared 7 inch /18 cm square brownie pan , then pipe Biscoff spread on top without mixing it with the brownie batter
- 8
Pipe the other half of the brownie butter on top of the Biscoff spread layer. Try not to mix the Biscoff layer with the brownie batter layer. Smooth the top with an Offset spatula then place Biscoff cookies on top
- 9
Bake for 25-30 minutes at 180 C / 356 F ( no fan). The brownie is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not over-bake! The brownie will further set as it cools
- 10
Let the brownie cool in the 7 inch /18 cm square brownie pan then carefully cut
- 11
Store at room temperature or in the fridge for 2-3 days