Biscoff Brownies

Biscoff Brownies

Chef Amy
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.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 12

Equipment

  • Baking Tin
  • mixing bowl
  • Electric Mixer

Ingredients
  

  • 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)

Instructions
 

  • 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
    mix together
  • 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.
    cooked brownies
Keyword biscoff brownies

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