These fudgy biscoff brownies are made in one bowl adapted from our fudgy brownies recipe, filled with biscoff butter, and topped with biscoff cookies.
We got a lot of tips and tricks to make these brownies perfect, fudgy, and delicious, so read on for our tips.
If you like chocolate recipes as we do, you should check out our double chocolate banana bread, chewy and fudgy brownies, best ever chocolate cake, chewy double chocolate cookies, and our easy chocolate cupcakes!
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Ingredients
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Eggs– To give the brownies a good structure. Make sure you’re using room-temperature eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven. You will need 3 large eggs.
Vanilla extract– Vanilla extract Is an essential ingredient for brownies.
Salt– We used kosher salt for this recipe. Salt doesn’t give the brownies a salty taste, it helps to enhance the chocolate flavor.
Dark chocolate- use the best quality dark chocolate for the best flavor.
Butter- use refrigerated unsalted butter.
Biscoff cookie spread- we like using lotus biscoff cookie spread, but any kind of cookie spread will work.
Biscoff cookies- we used biscoff cookies for this cake because we like the caramelly taste of biscoff cookies, but you can use any kind of cookie batter cookies. We used the biscoff cookies on top of the cookies.
These brownies are:
- Extremely easy to make.
- Extra chocolaty brownies that stay fresh for days!
- Made with simple ingredients.
- Perfect to make when you need a dessert to impress.
- Made in under an hour from start to finish.
- The perfect dessert for any occasion.
What flavor is biscoff?
Cookie butter, biscoff cookies, or biscoff spread is made with a lot of spices like cinnamon, cloves, nutmeg, allspice, and ginger. Biscoff has a delicious caramelly taste that is just addictive.
Some people like to spread it on toast, some people like to eat the cookies as a snack, and some people like adding it into desserts like cheesecakes, cakes, cookies, and more!
Instructions
Step 1: Start by melting your biscoff spread until it’s runny in texture, and spread an even layer of the biscoff spread on a parchment paper-lined 8 by 8-inch baking pan. Place it in the freezer for 30 minutes or until is harden.
Step 2: preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8-inch baking pan.
Step 3: Add the sugar, eggs, salt, and vanilla extract. Stir with a whisk until the mixture is combined.
Step 4: Sift the cocoa powder and flour into the mixture and lightly fold the dry ingredients into the wet batter. Don’t overmix! You don’t want to develop the gluten in the flour.
This step ensures you have fudgy and moist brownies and not dense and dry brownies.
Step 5: Pour half of the brownies batter into a parchment paper-lined baking pan, remove the biscoff spread from the fridge and peel it from the parchment paper.
Step 6: Place the biscoff butter on the brownie batter. (if the biscoff butter is tearing into a few pieces, it’s okay, put it together like a puzzle).
Step 7: Pour the second half of the brownies batter on top of the biscoff spread and gently spread it out with a spetula until the biscoff butter is covered. Top the brownies with biscoff cookies.
Step 8: Bake in a preheated oven for 30-40 minutes (depends on your oven) or until the tops of the brownies are crinkly. Make sure you line your baking pan with parchment paper to prevent the brownies to stick to the pan.
These brownies are extra moist, chewy, and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.
Expert tips:
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- If your biscoff spread doesn't peel from the parchment paper, simply freeze it for another 10 or so minutes until its firm enough to peel.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, M&M, caramel sauce, white chocolate, kinder, toffee, and more!
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be more firm and won’t crumble up.
- Don’t overbake your brownies! to have super fudgy brownies, we like to underbake the brownies a little bit.
- Make sure you line your baking pan with parchment paper to prevent the brownies to stick to the pan.
Faq's
We use all-purpose flour for brownies, self-rising flour, and cake flour will work great as well.
We like to use Dutch prosses cocoa powder because it gives the cake a deeper rich chocolate taste, but the natural cocoa powder will work! It’s just a personal preference.
The best way to serve brownies is with a cold cup of milk. another way we like to serve brownies is with a big scoop of vanilla ice cream on top and powder sugar on top.
Another way to serve brownies is next to fresh fruit with whipped cream and chocolate syrup.
These fudgy brownies will last up to 5 days stored in an airtight container in the fridge, or for up to 3 days stored in an airtight container at room temperature. Cover the brownies with plastic wrap or foil to prevent them from drying out.
Freezing
To freeze brownies, you will need to wrap the brownies in plastic wrap or foil, sealed in an airtight container or in an airtight resealable bag. You can freeze brownies for up to 2 months.
SUBTITUTIONS
You can change this recipe in a few ways. Here are our most popular options:
- Dairy free - If you are dairy free, replace the butter with vegan butter or plant based butter. Do not use margarine. It will change the flavor of these cookies and leave a weird taste.
What flavors can i add to these brownies?
If you want to spice up your brownies, there are many ways to do so. here are a few add-in ideas for brownies:
- Nuts
- Chocolate chips
- Caramel
- Toffee
- White chocolate
- Coconut
- M&M's
More chocolate recipes:
Small chocolate cake- This small chocolate cake is perfect when you're craving a chocolate cake but don't want to make a big chocolate cake. We made this chocolate cake in an 8x8 inch baking pan.
Triple chocolate brownie mousse cake- This triple chocolate brownie mousse cake is made with a brownie bottom, topped with a creamy eggless chocolate mousse, and topped with silky chocolate ganache.
Double chocolate banana bread- This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt in your mouth delicious.
Best ever chocolate cake- This decadent chocolate cake is made by making two simple cake layers with the easiest and most chocolaty chocolate frosting. This chocolate cake is a moist, fluffy, and rich chocolate cake that is not too sweet.
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Easy Biscoff Brownies
Ingredients
- ¾ cup Flour
- ⅓ cup Cocoa powder
- 1 ⅓ cups Granulated sugar
- 2 teaspoon Vanilla extract
- 3 Eggs
- ½ teaspoon Salt
- 200 g Dark chocolate
- 150 g Butter
- 1 cup Biscoff butter
- 10 Biscoff cookies
Instructions
- Start by melting your biscoff spread until it’s runny in texture, and spread an even layer of the biscoff spread on a parchment paper-lined 8 by 8-inch baking pan. Place it in the freezer for 30 minutes or until is harden.
- Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8-inch baking pan.
- In a big mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a ben Marie. Let the chocolate mixture cool completely.
- Add the sugar, eggs, salt, and vanilla extract. Stir with a whisk until the mixture is combined.
- Sift the cocoa powder and flour into the mixture and lightly fold the dry ingredients into the wet batter. Don’t overmix! You don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
- Pour half of the brownies batter into a parchment paper-lined baking pan, remove the biscoff spread from the fridge and peel it from the parchment paper. Place the biscoff butter on the brownie batter. (if the biscoff butter is tearing into a few pieces, it’s okay, put it together like a puzzle).
- Pour the second half of the brownies batter on top of the biscoff spread and gently spread it out with a spetula until the biscoff butter is covered. Top the brownies with biscoff cookies.
- Bake in a preheated oven for 30-40 minutes (depends on your oven) or until the tops of the brownies are crinkly. Make sure you line your baking pan with parchment paper to prevent the brownies to stick to the pan.
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