What I really love about these Biscoff Brownies is that all at once you’re experiencing fudgy chocolate brownie and that delicious caramel and cinnamon Biscoff flavour – neither of them dominate, yet they both sit very happily together.
- Baking Tin
- mixing bowl
- Electric Mixer
- 1 cup Crumbled biscoff cookies
- 100 grams Milk chocolate optional swap for dark (50-70%)
- 113 grams Unsalted butter (1stick / 1/2 cup)
- 3 Large eggs room temperature
- 1 cup White granulated sugar
- 1/4 cup Dark brown sugar, packed (50g / 1.8oz)
- 1 1/2 teaspoons Vanilla Extract
- 95 grams Plain flour (3/4 cup / 3.4oz)
- 25 grams Cocoa (1/4 cup / 0.9oz)
- 1/4 teaspoon Salt
- 1/2 cup Biscoff spread (115g / 4oz)
- Preheat the oven to 350F or 180C or 160C fan forced.
- Grease and line a 8 x 8 inch baking tin with baking paper.
- Use 3/4 of the biscoff cookie pieces and scatter them onto the bottom of the baking tin.1 cup Crumbled biscoff cookies
- Place the butter and chocolate into a heat proof bowl and microwave for 30 seconds at a time, stirring between each heat until melted and smooth.100 grams Milk chocolate, 113 grams Unsalted butter
- In a large bowl, place both the white and brown sugars and the 3 eggs.1 cup White granulated sugar, 1/4 cup Dark brown sugar, packed, 3 Large eggs
- Whisk with a handheld electric mixer for 1 minute until lightened and fluffy.
- Pour the bowl of melted chocolate and butter into the large bowl.
- Add the vanilla extract and use the electric mixer to beat through.1 1/2 teaspoons Vanilla Extract
- Add the plain flour, cocoa and salt and beat until just combined.95 grams Plain flour, 25 grams Cocoa, 1/4 teaspoon Salt
- Carefully pour the mixture over the spread biscoff cookies in the baking tin so they don't move around too much.
- Dollop a generous amount of biscoff spread over the top and swirl through using a knife.1/2 cup Biscoff spread
- Scatter the remaining biscoff cookie pieces over the top.
- Bake for around 30-40 minutes or until a toothpick comes out with some sticky crumbs on it.