Soft squidgy chocolate brownies with chunks of Biscoff biscuits topped with soft Biscoff spread swirled with white chocolate. My Biscoff brownies are so easy and defintely worth a bake!
As you probably know by now, I couldn’t imagine life without chocolate. Brownies are a particular favourite of mine when it comes to chocolate bakes.
And Biscoff. I mean, sometimes it feels like I’m cheating on Nutella with Biscoff. I can’t get enough of either!
So when putting together some brownies I knew putting both chocolate and Biscoff together would ALWAYS be a winning combination!
Of course, I have shared with you previously my vegan Biscoff brownies. And they are amazing, always going down a treat with anyone who has them. But adding the extra layer of Biscoff on top, as I have here, just takes any brownies to a whole other level! You can do this with the vegan ones too, just use a dairy-free chocolate alternative 😊
If you’ve never made brownies before, or haven’t yet found a recipe that works for you, please try these! I do have a chocolate chip brownies recipe for you to check out too, if you didn’t want Biscoff.
My brownie recipes are so so easy too, which just makes them even more dangerous (in my opinion!). They can literally be thrown together in under 10 minutes, and then half hour later they’re out of the oven!
The hardest part with this particular recipe is the waiting! 😆
Tips for Making Fudgy Brownies
If you’re not sure on how to make brownies that are squidgy in the middle, let me share my top tips with you:
You want a firm crust on the top of the brownie: the top shouldn’t wobble at all! But when you (gently!) press down on the top, the inside should feel just under-baked and wobbly. It will continue to cook after out of the oven, so you need to catch it before it’s cooked through.
Super easy and works every time. These brownies will be a hit everywhere! It’ll be our secret just how easy they are to make 😉
Biscoff Brownies
16
pieces10
minutes25
minutes341
kcal35
minutesSquidgy brownies AND yummy Biscoff?? 🤤
Keep the screen of your device on
Ingredients
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
200 g (½ cup + 3 tbsp) Biscoff spread (I use the smooth spread)
50 g (¼ cup) white chocolate
Directions
- Preheat your oven to 170C/340F. Line an 8″ square tin with baking paper and set aside.
- In a large bowl, place melted butter and sugars and whisk together. Add in eggs and vanilla, and mix again to combine. Sift in the cocoa and flour, and mix completely. Tip in your biscuits and stir into the mixture.
- Tip your brownie batter into your prepared tin, and bake for 25-30 minutes until the top is crisp and the middle still feels a little squishy under the crust. Remove from the oven and cool completely in the tin before you add the toppings.
- To make the topping, melt both your Biscoff and white chocolate (in separate bowls) in the microwave in short 10-20 second bursts, stirring in between until completely melted and pourable. Pour the Biscoff over your brownies (still in the tin) and spread over the whole top. Drizzle white chocolate over the top, then use a skewer to drag the drizzle back and forth over the brownie to create a feathered pattern. Pop in the fridge to set for an hour or so.
- To cut the brownies, run your knife under hot water for a few seconds, then use to slice your brownies. Clean your knife and re-dip in hot water in between each slice to get really clean cuts.
Real nice design.
Thank you! So glad you like them 😊
These are amazing! I made them for a work potluck and they disappeared in a flash! And we’re quite easy to put together on a weeknight. Will definitely make again!
Really enjoyed making these, your recipe was very easy! I’m a huge lotus lover so these were perfect. I just wanted to ask if the brownies come out a bit gooey is that okay?
Thanks Amina! I tend to bake until my brownies are just past the gooey stage in the very middle, just because it’s easier to eat without gooing everywhere! If you bake your brownies until you have a crust and minimal wobble in the middle, you will know they will remain chewy without the gooey-ness. Hope that helps! And do check out my lotus cookies too if you’re a lover 😊
Made these a few times now as a huge hit with friends and family. Loved watching the video alongside making. All the tips are so useful.
These are my go to brownies . Regularly make these and so easy to do plus love the fact that Andrea has all the ingredients to tick and all those great tips on the video too 🤩
Fabulous, glad you love these brownies too! 😊
Hey Andrea.. thanks to you, my Christmas treats were a huge hit! can’t thank you enough for this awesome recipe … I’ve already baked three batches of these gorgeous brownies.. God bless you
Happy New Year