What I really love about these Biscoff Brownies is that all at once you’re experiencing fudgy chocolate brownie and delicious Biscoff flavour – neither of them dominate, yet they both sit very happily together.
If you already know and love Biscoff spread, you’re going to love these. If you don’t know it yet, Biscoff spread, a type of cookie butter, is a super smooth and creamy spread, much like Nutella in texture, but with all that caramel and cinnamon flavour that Biscoff biscuits are known for.
I’ve used the spread to make some delicious Biscoff Fudge you can see on Tangi too. But if fudgy brownies are what you want then these have you covered or try these Chocolate Caramel Brownies or Red Velvet Brownies.
Want to know more?
Imagine a fudgy, made from scratch brownie, that totally melts in your mouth. Now imagine it with dollops of Biscoff spread and a few crunchy bits on the bottom and top. Now you have fudgy meets crunchy, Biscoff meets chocolate and total bliss.
I made the slightest adjustment to my regular Thick Fudgy Chocolate Chip Brownies to make them even fudgier and I’m so in love with this new recipe. The difference? Just ¼ cup of flour less and it makes all the difference.
Pour that perfect brownie batter over some crumbled up Biscoff cookies, dollop it with Biscoff spread and scatter over some more cookies and bake for around 28-30 minutes.
How long to cook brownies
The answer to how long to cook brownies depends on a few factors.
- Oven temp: First and most importantly all ovens vary. I can’t stress this enough. What takes 28 minutes in my oven, might take 25 or even 30 in yours. Oven thermostats are often not right on mark so I recommend two things.
- Keep an oven thermometer in your oven. They’re cheap and you can just leave it there so you’ll always know if your oven is right on or out by a few degrees.
- Always test your bakes at 2-3 minutes before the recipe finish time suggests. With brownies you can extend that to 3-5 minutes before.
- The other factor is how fudgy you like your brownies. Some like them undercooked while others like them more like dense cake. Fudgy brownies cook for less time and are just barely baked but cook anything long enough and they’ll dry out more and become gradually more like cake.
I like my brownies fudgy and soft, but still cooked through – no rawness for me thanks. To test your brownies for doneness, poke in a toothpick – if they’re done, it should come out with some sticky crumbs attached but no raw batter. You can see photos of this in my How to make Perfect Brownies post.
Tips and tricks
- Chocolate – use a good quality chocolate you would be happy to eat on it’s own. I like to use anywhere between 50%-70% cocoa content and just use the regular eating blocks of chocolate.
- Want to know how to get crackly top brownies? Beat the eggs and sugar together well. I do this for a full minute with an electric handheld mixer but whether you using an electric mixer or a manual whisk, you’re looking for the eggs and sugar to get really light and frothy before proceeding. This is what creates that gorgeous crispy top on your brownies
Variations and substitutions
These Biscoff Brownies are perfect in my eyes, however, what I love about baking and food in general is that you can always customise recipes to make them perfect to your taste. So here’s some other options;
- Can’t get Biscoff? No problem! Replace the spread with Nutella or peanut butter. You can replace the cookies with any crunchy cookie you like.
- Chocolate chips – everythings better with chocolate chips, you could add some in, especially butterscotch chips. Yum.
- More brownie recipes – try these Salted Butterscotch Chocolate Fudge Brownies, Chocolate Hazelnut Brownies or these Cherry Ripe Brownie Bites
For an easy to make treat that’s decadent and insanely delicious, you really need to try these Biscoff Brownies. Brownies are portable too and can sit at room temperature so they’re great for pot lucks or picnics.
All the brownie recipes you could need;
- 1 cup crumbled up biscoff cookies
- 100 g dark (50-70%) chocolate (3.5oz)
- 113 g unsalted butter (1 stick / ½ cup)
- 3 large eggs, room temp
- 1 cup white granulated sugar (200g / 7oz)
- ¼ cup dark brown sugar, packed (50g / 1.8oz)
- 1 ½ teaspoons vanilla extract
- 95 g plain (all purp) flour (¾ cup / 3.4oz) (notes)
- 25 g cocoa (¼ cup / 0.9oz) (notes)
- ¼ teaspoon salt
- ½ cup biscoff spread (115g / 4oz)
- Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8x8 inch square baking tin with baking paper.
- Use 3/4 of the cookie pieces and scatter them into the base of the tin.
- Place the butter and chocolate in a heat proof bowl and microwave for 30 seconds at a time, stirring between each until melted and smooth. Set aside.
- Place both sugars and the eggs in a large bowl. Whisk with a handheld electric mixer for around 1 minute until lightened and fluffy – you can also use a manual whisk, just make sure it gets light and fluffy looking.
- Add the melted chocolate and butter and the vanilla and beat through.
- Add the flour, cocoa and salt and beat until just combined.
- Carefully pour the mixture over the cookies in the tin, so they don’t move around too much.
- Dollop the biscoff spread over the top and swirl through using a knife. Scatter the remaining cookie pieces over the top.
- Bake for around 30-40 minutes or until a toothpick comes out with some sticky crumbs on it.
- All ovens vary – always test for doneness 2-4 minutes before the recipe suggests
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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