We love a Biscoff recipe, and it seems like you all do too!
It’s hard to walk into a cafe in Scotland these days without seeing something Biscoff-related. Be it some sort of traybake, cheesecake, or icecream, or even just the classic biscuit on your coffee saucer.
We’ve covered making your own Biscoff Cheesecake, Biscoff Tiffin, and Biscoff Rocky Road, but there’s been one outstanding recipe we haven’t yet tried… until now!
Biscoff Brownies are, simply put, delicious. So we’ve gone ahead and made our favourite brownie recipe with the addition of Biscoff Spread. They combine decadent chocolate with the caramel-flavoured biscuit, and it’s a flavour combination not to be missed. You’re welcome!
When did the Biscoff obsession start?
Biscoff is actually a type of speculoos biscuit that originated in Belgium. The specific Lotus Biscoff biscuit was created in 1932 by the family-owned Lotus Bakeries in Lembeke, Belgium.
Somehow it became insanely popular as a biscuit served alongside coffee, and the obsession has sprung from there. When heading to a cafe anywhere in the UK today where there seem to be Biscoff-flavoured baked goods available to enjoy.
While the Biscoff craze is still fairly new, brownies, on the other hand, have been around since 1893. The birthplace of the brownie was actually in a bakery in Chicago and was the idea of philanthropist and socialite Bertha Palma.
While brownies may not be traditionally Scottish, they have definitely been a popular option in cafes for a long time and as something to make at home.
Why do we love this Biscoff Brownie recipe?
We have lots of Biscoff-inspired recipes on our website, but we think these Biscoff fudgy brownies may take the top spot! Using the spread throughout the brownie batter helps to give you that burst of Biscoff flavour when you bite into the brownie. We have added broken Biscoff biscuits at the top for extra crunch.
Things You Need to Make Biscoff Brownies
- Heatproof bowl
- Mixing bowl
- 20cm Square Baking tin
- Wire rack
- Spatula
- Baking paper/Parchment paper
Ingredients Needed to Make the Biscoff Brownies
- 220g of dark chocolate (1 ¼ cups)
- 200g of unsalted butter (3/4 cup + 2 tbsp)
- 3 large eggs
- 125g of caster sugar (1/2 cup + 2 tbsp)
- 125g of light brown sugar (1/2 cup + 2 tbsp)
- 100g of plain flour (3/4 cup)
- 50g of unsweetened cocoa powder (1/2 cup)
- 100g of dark chocolate chips (2/3 cup)
- ¾ cup (approx 225g) of Biscoff spread
- 100g of Biscoff biscuits
DARK CHOCOLATE
We recommend using dark cooking chocolate with at least 55% cocoa, but ideally around 70% cocoa for the best chocolatey results! You can look look for one with a lower percentage of cocoa, if you’re not as big of a fan of dark chocolate.
EGGS
It’s best to use room-temperature eggs for this recipe rather than cold ones, so get them out early if you keep them refrigerated.
Smooth or Crunchy Spread?
This is entirely up to you! The crunchy Biscoff spread will add extra texture and crunch to the brownies, whereas the smooth doesn’t have the crunch but adds to the fudginess of the brownie. Personally, we prefer smooth!
How to make Biscoff Brownies – Step-by-Step Method
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 large 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 mixer or 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 brownies mixture to your prepared tin and spread it out in an even layer. Then spoon half of the Biscoff spread on top in random dollops on top of the brownie batter. 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 of the brownies. You can add some smaller pieces and crumbs if desired.
Bake for 30-35 minutes depending on your oven 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!
How do you get fudgy, gooey brownies?
Brownies are usually more cakey or fudgey and gooey. We like the latter!
The make fudgier brownies you’ll want to be careful with the cooking time. Bake only until they start to crackle on the top, and a skewer comes out with moist crumbs, although not a wet mixture.
If you want them to be more of a cakey brownie, then increase the cooking time by 5-10 minutes. But give these a go first!
Variations for Biscoff Brownies
To be honest, there’s not a lot to be done to improve these brownies! But here are some ideas.
Add Biscuits
We love a fudgey, gooey brownie recipe, but if you want more crunch then add some crushed biscuits to the brownie batter for putting it in the tin.
Add Bananas
Hear us out… Banana actually adds a really nice flavour to brownies and it works well with both chocolate and Biscoff.
Mash up some bananas that are ripe and ready to use. Add to the brownie mix alongside and enhance the flavours. You could also add some dried banana chips to the top along with the biscuits.
Use Peanut Butter
You probably wouldn’t be here if you didn’t like Biscoff, but if you want a bit of a break from it or want to use this brownie recipe for some other epic brownies, then try the same method but with peanut butter instead.
You’ll want to choose a thicker peanut butter, the same sort of consistency as Biscoff spread. You could even add nuts and top with broken-up Snickers bars!
FAQs
How do I store the Biscoff Brownies?
These brownies are best kept at room temperature. You will need to wrap them in plastic wrap or foil or store them in an airtight container. They will keep at their best for up to five days.
You can store them in the fridge, but this will change the texture of the brownies as the chocolate will harden more and they won’t be as fudgey and gooey.
Can you make these brownies Vegan?
You absolutely can make these brownies vegan. You simply need to use your preferred dairy-free chocolate and butter to make these suitable for a plant-based diet. Biscoff spread is vegan but isn’t gluten-free.
Can I substitute dark chocolate for milk chocolate?
We wouldn’t advise it unless you have an incredibly sweet tooth! The dark chocolate is slightly bitter, but when baked, will balance out the flavours and sweetness of the Biscoff spread and biscuits. Milk chocolate will just make the brownies too sweet.
Let us know how your Biscoff Brownies go!
Other Biscoff Recipes to Try:
- No-Bake Lotus Biscoff Cheesecake Recipe
- Biscoff Tiffin Recipe – Simple and Delicious
- The Easiest Biscoff Rocky Road Recipe
Other Brownie Recipes to Try:
Delicious Biscoff Brownies Recipe
These easy Biscoff Brownies are so simple but so delicious! Combining dark chocolate with liberal amounts of Biscoff makes for amazing brownies to share.
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
Instructions
- 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!
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 330Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 64mgSodium: 58mgCarbohydrates: 37gFiber: 2gSugar: 25gProtein: 4g
These values are an indication only
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