Go Back
–+ servings
Overhead shot of Biscoff fudge brownies cut into pieces and sat on a white countertop.

Biscoff Brownies

Liz Mincin
Gooey and indulgent Biscoff brownies. These rich chocolate brownies filled with a layer of Biscoff and a Biscoff swirl on top are the perfect brownie treat for Biscoff lovers!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling 2 hours
Course Dessert
Cuisine American
Servings 16 pieces
Calories 296 kcal

Equipment

  • 8" square baking tray
  • mixing bowl
  • small heatproof bowl or small saucepan
  • whisk
  • spatula
  • skewer
  • Parchment paper

Ingredients
 
 

  • 3 large eggs ideally at room temperature
  • ¾ cup flavorless oil such as canola oil or sunflower oil
  • 3 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour or plain flour
  • 1 cup cocoa powder dutch processed
  • ½ cup powdered sugar or icing sugar
  • ½ cup granulated sugar or caster sugar
  • ½ cup light brown sugar firmly packed
  • 1 teaspoon salt
  • 8 oz Biscoff spread smooth cookie butter spread

Instructions
 

  • Start by preheating the oven to 350℉ (175C/155C Fan) and lining an 8" square pan with parchment paper.
  • In a large mixing bowl, whisk together the wet batter ingredients: the oil, eggs, vanilla and water.
    3 large eggs, ¾ cup flavorless oil, 1 teaspoon vanilla extract, 3 tablespoon water
  • Next, sieve the dry ingredients into the bowl: the cocoa powder, sugar, powdered sugar, brown sugar, salt and flour.
    1 cup all purpose flour, 1 cup cocoa powder, ½ cup powdered sugar, ½ cup granulated sugar, ½ cup light brown sugar, 1 teaspoon salt
  • Using a spatula, stir the batter together until just combined and smooth. It will be thick! Avoid overbeating, but ensure that there aren't any pockets of unmixed batter.
  • Pour about half of the batter (between half and two thirds) into the lined baking pan and spread as evenly as possible into the edges and corners.
  • Melt your Biscoff either in a small saucepan or in the microwave until it is loose and pourable (see below for additional tips).
    8 oz Biscoff spread
  • Pour about two thirds of the Biscoff onto the brownie layer and spread out to cover the full pan.
  • Top with dollops of the remaining brownie batter and gently nudge until you've spread this over the surface - don't worry if it doesn't coat the Biscoff layer completely.
  • Finally, add the remaining Biscoff in a drizzle (or dollops) over the surface.
  • Using a skewer, swirl the Biscoff and brownie batter together - this will work to help evenly spread the batter, ensuring you have an even pan of brownies and a good swirl of Biscoff.
  • Top with pieces of broken up cookies or crumbs, if using.
  • Bake in the center of the preheated oven until a toothpick or skewer inserted about 2 inches from the edge of the pan comes out mostly clean.
  • Remove from the pan and allow to cool for at least an hour, preferably two, before slicing and serving.

Notes

Tips on Melting Biscoff
There are two main ways to melt Biscoff: in the microwave or on the stovetop.
  • Microwave - place the Biscoff in a heatproof bowl and heat in 10 second bursts, stirring after each, until smooth and runny. Allow the Biscoff to cool slightly before use, it should stay loose, but you don't want it hot when adding to the batter.
  • Stovetop - place the Biscoff in a small saucepan and gently heat over a medium-low temperature, stirring occasionally until smooth and runny. Avoid bringing the Biscoff to a boil and allow to cool a bit before adding on top of the brownie layer.

Nutrition

Calories: 296kcalCarbohydrates: 33gProtein: 4gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 31mgSodium: 161mgPotassium: 111mgFiber: 2gSugar: 21gVitamin A: 45IUCalcium: 19mgIron: 1mg
Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!