Delicious Biscoff Brownies Recipe
A decadent, fudgy bake crafted with rich Belgian chocolate and premium inclusions, delivering a dense, melt-in-the-mouth texture.
Ingredients
- • 220g dark chocolate (1 ¼ cups)
- • 200g unsalted butter (3/4 cup + 2 tbsp)
- • 3 large eggs
- • 125g caster sugar (1/2 cup + 2 tbsp)
- • 125g light brown sugar (1/2 cup + 2 tbsp)
- • 100g plain flour (3/4 cup)
- • 50g cocoa powder (1/2 cup)
- • 100g dark chocolate chips (2/3 cup)
- • ¾ cup (approx 225g) Biscoff spread
- • 100g Biscoff biscuits
Preparation Steps
Grease and line a 20cm square baking tin with baking paper. Preheat the oven to 180C.
Add the butter and dark chocolate to a heatproof bowl and microwave in 30 second bursts until melted. Set aside to cool.
In a large mixing bowl, beat the eggs and sugars with an electric hand whisk until light and fluffy – about 5 minutes.
Pour in the cooled chocolate mixture and fold together until combined.
Sift in the flour and cocoa powder and fold until just combined.
Add the chocolate chips and fold through.
Transfer half of the mixture to your prepared baking tin and spread out in an even layer. Then spoon half of the Biscoff spread on top in random dollops. Using a skewer or cocktail stick, roughly swirl the edges of each Biscoff dollop.
Repeat the previous step, layering the remaining brownie batter and Biscoff spread on top and lightly swirling.
Roughly break up the Biscoff biscuits and place them all over the top. You can add some smaller pieces and crumbs if desired.
Bake for 30 minutes or until a skewer poked into the centre of the brownie comes out with just a few moist crumbs.
Leave in the tin for about 20 minutes before transferring to a wire rack to cool completely (at least 2 hours). Slice into squares and enjoy!