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!
Servings: 6
Calories: 886kcal
Equipment
Ingredients
- 150 g Chocolate use semi-sweet quality chocolate eg. Callebaut Dark Chocolate (callets)
- 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
- Pre-heat oven to 180 C / 356 F ( no fan)
- 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
- Melt butter and chocolate in a bowl over simmering water over medium heat
- In another bowl whip together the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
- 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
- Sift in flour, cinnamon, salt, and cocoa powder and fold the mixture together. Do not overmix
- 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
- 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
- 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
- Let the brownie cool in the 7 inch /18 cm square brownie pan then carefully cut
- Store at room temperature or in the fridge for 2-3 days
Video
Notes
INGREDIENT NOTES
- Use always unsalted butter in dessert recipes, but make sure you add the salt stated in the recipe as that will balance the sweetness
- Use a combination of white and (light or dark) brown sugar for the best texture and beautiful butterscotch flavor
- The egg should be used at room temp
- Baking powder is not included in this recipe intentionally, so ýour Brownie will turn out wonderfully fudge and gooey
- The quality of the chocolate chips along with the quality of cocoa powder will define the taste of your brownies so try to use high-quality ingredients
- If you cannot access Biscoff spread, try my homemade Biscoff butter recipe
- Digital scale is required for a consistent, happy baking experience:)
- Melt chocolate over a double boiler or in the microwave so you won´t burn it
- Always pre-heat your oven and consider using a digital oven thermometer for the best results
- Each oven is different so you might need to adjust the baking time slightly
- For the best fudge brownie experience consider rather slightly under bake your dessert
- Do not attempt to cut the brownie bar while it is still hot, as it further sets as it cools
Nutrition
Calories: 886kcal | Carbohydrates: 104g | Protein: 10g | Fat: 52g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 240mg | Potassium: 233mg | Fiber: 4g | Sugar: 79g | Vitamin A: 744IU | Vitamin C: 0.01mg | Calcium: 55mg | Iron: 3mg
