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Biscoff Brownies Recipe

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3.8 from 27 reviews

These indulgent Biscoff Brownies combine rich cocoa with crunchy Biscoff biscuits and a luscious Biscoff spread topping, finished with a white chocolate drizzle to create a perfectly textured and flavorful treat perfect for sharing.

  • Total Time: 35-40 minutes
  • Yield: 16 servings

Ingredients

Brownie Batter

  • 150 g (½ cup + 3 tbsp) unsalted butter, melted
  • 180 g (¾ cup + 2 tbsp) soft light brown sugar
  • 150 g (¾ cup) caster sugar
  • 3 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 60 g (½ cup + 1 tbsp) cocoa powder
  • 90 g (½ cup + 1 tbsp) self-raising flour
  • 200 g (1¾ cups) Biscoff biscuits, roughly broken

Topping

  • 200 g (½ cup + 3 tbsp) Biscoff spread (smooth)
  • 50 g (¼ cup) white chocolate

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 170°C (340°F). Line an 8-inch square baking tin with baking paper and set aside to ensure easy removal of the brownies later.
  2. Mix the batter: In a large bowl, whisk together the melted butter, soft light brown sugar, and caster sugar until combined. Add the eggs and vanilla extract, mixing well to incorporate. Sift in the cocoa powder and self-raising flour, then mix thoroughly until smooth. Fold in the roughly broken Biscoff biscuits evenly throughout the batter.
  3. Bake the brownies: Pour the batter into the prepared baking tin, spreading it out evenly. Bake in the preheated oven for 25-30 minutes, until the top is crisp but the center remains slightly soft and squishy underneath the crust. Remove from the oven and allow to cool completely in the tin.
  4. Prepare and add the topping: Melt the Biscoff spread and white chocolate separately in the microwave in short 10-20 second bursts, stirring in between each burst until fully melted and pourable. Pour the melted Biscoff spread evenly over the cooled brownies. Drizzle the melted white chocolate over the top, then use a skewer to create a feathered pattern by dragging it back and forth over the drizzle. Place the brownies in the fridge for about an hour to allow the topping to set.
  5. Cut and serve: To cut the brownies, run a sharp knife under hot water for a few seconds, then slice through the brownies. Wipe and re-dip the knife in hot water between cuts to achieve clean, neat slices.

Notes

  • Ensure eggs are at room temperature before mixing to achieve a smoother batter.
  • Do not overbake; brownies should have a slightly squishy center for the perfect fudgy texture.
  • Use smooth Biscoff spread for an even topping and easier melting.
  • Heating the knife before slicing helps produce clean edges without cracking the topping.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/biscoff-brownies-recipe/