Biscoff Brownies

Biscoff Brownies are a delicious blend of traditional brownies and the distinct, spiced flavor of Biscoff cookies. This recipe brings together the smooth, rich taste of chocolate and the crisp, unique essence of Biscoff cookies, topped off with a luscious drizzle of Biscoff spread.

Prep Time 25

Cook Time 1

Total Time 1 25

Servings

Calories 425kcal

Author Fay Khoury

INGREDIENTS

300 g (10 4/7 oz) dark chocolate compound or cooking chocolate
200 g (⅞ cups) butter unsalted
200 g (1 ⅗ cups) all-purpose flour
50 g (4/7 cups) cocoa
½ teaspoon (½ teaspoon) baking powder
300 g (1 ⅓ cups) brown sugar
4 (4) eggs large
2 teaspoon (2 teaspoon) vanilla extract
16 (16) Biscoff cookies
¼ cup (¼ cup) Biscoff spread

INSTRUCTIONS

Preheat your oven to 170C/340F. Grease and line a 9” square pan with parchment paper.
In a pan over very low heat, melt the butter and chocolate together, stirring continuously until smooth. Remove from heat and let cool until warm.
In a mixing bowl, beat the sugar, eggs, and vanilla with a hand mixer on medium speed until the mixture is light in color and has increased in volume.
Gently pour the cooled chocolate mixture over the whipped eggs and sugar. Mix with a hand mixer until fully combined.
Sift the flour, cocoa powder, and baking powder over the wet ingredients. Use a silicone spatula to fold until the batter is smooth and glossy.
Pour half of the batter into the prepared pan. Break 8 Biscoff cookies in half and arrange them on top of the batter. Cover with the remaining batter.
Break the rest of the Biscoff cookies into pieces and scatter them on top of the batter.
Bake for 50-60 minutes, or until set. Allow to cool in the pan on a wire rack for 10 minutes, then remove and cool completely.
Warm the Biscoff spread in the microwave for 20 seconds to make it more fluid for drizzling.
Drizzle the warm Biscoff spread over the cooled brownies. Slice into 16 pieces and serve.

NOTES

Ensure your chocolate mixture is cool enough before mixing with eggs to prevent cooking the eggs.

Use a toothpick to check doneness; it should come out with a few moist crumbs attached.

Allow the brownies to cool completely before slicing for clean cuts.

For a more intense Biscoff flavor, you can spread a thin layer of Biscoff spread over the first layer of batter before adding the second layer.

Store brownies in an airtight container to maintain freshness.

Experiment with the size of the Biscoff cookie pieces for varied texture in each bite.

If you prefer a softer brownie, check for doneness around the 50-minute mark.

NUTRITION