Easy Biscoff Brownies
These 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 biscoff brownies perfect, fudgy, and delicious, so read on for our tips.
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.
Notes
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. Finally, level it with a back of a knife.
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 creative!
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. These brownies are extra moist, fudgy, and melt in your mouth delicious. so it will be worth it to wait these 20 minutes.
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.
Nutrition
Calories: 445kcalCarbohydrates: 48gProtein: 5gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 68mgSodium: 197mgPotassium: 183mgFiber: 3gSugar: 33gVitamin A: 378IUCalcium: 26mgIron: 3mg
Tried this recipe?Let us know how it was!