Hello lovelies,
Since finally developing my frontal lobe and coming to the realisation that biscoff is actually blooming delicious, I’ve gone on a wild frenzy with it.
You’ll see over the next few weeks what I mean by wild frenzy but I’ve been adding it to every single different type of bake I can think of. I’ve missed out on so many years of biscoff in my sweet treats that I’m currently making up for lost time.
I’ve seen plenty of different bakers across social media share their versions of biscoff brownies and they’ve all looked incredibly delicious so as always, FOMO got to me and I had to bake a batch for myself.
And what a decision that was from me because these biscoff brownies I’m sharing with you today transported me to what I can only imagine heaven to feel like.
My rich, decadent, fudgy chocolate brownie just works so beautifully with the warm, spiced biscoff flavour to create the dreamiest of combinations.
If your looking for a biscoff brownie recipe and you’ve stumbled across my one today, let this be your sign to create a batch as not to toot my own horn but they are the best thing since sliced bread *wink wink*.
So, if my biscoff brownies have caught your eye and got you wanting to create a batch of your own, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert, Sweet Treat
Servings: 10 Large Slices Or 16-20 Smaller Slices
Prep Time: 15 Minutes
Bake Time: 30 Minutes
Chill Time: Minimum Of 4 Hours Or Overnight
Decorating Time: 10 Minutes
Overall Time: 5+ Hours
Ingredients You Need For The Brownie:
- 200g Of 70% Cocoa Dark Chocolate
- 200g Of Unsalted Butter
- 4 Medium Eggs
- 275g Of Caster Sugar
- 100g Of Plain Flour
- 50g Of Cocoa Powder
- 200g Of Milk Chocolate, Chopped
- 150g Of Biscoff Biscuits, Chopped
- 200g Of Biscoff Spread, Loosened
Ingredients You Need To Decorate:
- 50g Of Biscoff Spread
- 3 Biscoff Biscuits, Crushed Into Crumbs
How To Make The Brownies:
- Firstly, gather together your equipment and ingredients, line a 9” brownie tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a microwavable bowl, add both the 200g of dark chocolate and 200g of unsalted butter. Place the bowl into the microwave and in 20 second blasts, blast the butter/chocolate until fully melted.
- When both the ingredients have melted, remove from the microwave and place to one side to cool to room temperature.
- Now, in a large bowl, using an electric whisk, whisk together the 4 large eggs with the 275g of caster sugar for around 8 minutes, until the colour has turned pale, the mixture is mousse like and the volume has doubled in size (TIP: you will know it’s done when you lift the whisk up out from the mixture and it should leave a trail for a couple of seconds, before disappearing).
- Once whisked, pour the melted and cooled chocolate/butter mixture over the eggs and very carefully fold together (TIP: being careful and patient is crucial at this stage because you don’t want to knock the air out of the mixture).
- When combined, sift in the 100g of plain flour and 50g of cocoa powder and carefully fold into the mixture.
- Carefully fold in the 200g of chopped milk chocolate and 150g of chopped biscoff biscuits, until evenly distributed throughout the brownie batter.
- Pour the brownie batter into the pre-lined brownie tin and spread out evenly to all four corners.
- Dollop the loosened 200g of biscoff spread across the top of the brownies and using a skewer or knife, swirl into the top of the brownie batter.
- Place into the oven and bake for 30 minutes, until the edges are set and there’s a slight wobble in the centre of the brownie.
- Once baked, remove the brownies from the oven and allow to cool right down to room temperature in the tin before transferring into the fridge to chill for a minimum of 4 hours but preferably overnight.
How To Decorate:
- After chilling, carefully remove the brownie from its tin and using a sharp knife, cut the brownie into 10-20 pieces.
- In a microwaveable bowl, add the 50g of biscoff spread and place into the microwave. In 10 second blast, blast the spread until runny.
- Once runny, transfer the melted spread into a small piping bag, snip the tip of the bag off and drizzle the biscoff spread generously over the brownies.
- Immediately after drizzling over the spread, sprinkle the crushed biscuit crumbs over the top of each brownie.
- Finally, leave the brownies to sit for 10 minutes to allow the spread to set, then serve!
That’s your Biscoff Brownies prepared, baked, chilled and decorated, ready for you to enjoy!
Notes:
- Store the brownies in an airtight container, in the refrigerator for up to 5 days.
- You can freeze these brownies for up to 3 months. I would recommend wrapping tightly in clingfilm to place into a freezer-safe container (this stops freezer-burns) then the night before or day of wanting a piece, thaw in the refrigerator overnight or for a minimum of 5-6 hours.
- If you want a gooey brownie, place into the microwave for 15-20 seconds before eating.
- You can use smooth or crunchy biscoff spread.
I’m absolutely obsessed with the outcome of these brownies! They are everything I’d hoped they’d be when I created them and I just know you biscoff lovers out there are going to love them just as much as me.
Also, if you, like me, love a oozy, gooey brownie, I’d recommend you place a piece in the microwave for 15-20 seconds – this is guaranteed to transport you to another dimension. It really is sen-blooming-sational!
Let me know in the comments below if you make these biscoff brownies yourself and if you do, what your thoughts are on them. Have you ever tried a biscoff brownie before? If so, how did my version compare? If not, did you love today’s recipe? Are you now converted to being a biscoff brownie maker?
Sending you all tons of love & hugs as always,
Elle xo
