Biscoff Brownie
These Biscoff swirl brownies are rich, fudgy, and infused with the irresistible flavour of Biscoff spread. Topped with a stunning Biscoff cookie crunch, they’re an indulgent twist on the classic brownie.
Tips
Don’t overbake! Brownies continue to set as they cool, so pull them out while the centre is still slightly soft.
Use high-quality chocolate for the best flavour and texture.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Ingredients
For the Brownie Base:
- 170g unsalted butter
- 200g dark chocolate, chopped
- 250g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 100g plain flour
- 30g cocoa powder
- 1/2 tsp salt
For the Biscoff Swirl:
- 150g Biscoff spread (smooth or crunchy)
- Optional: extra Biscoff cookies, crushed, for topping
Recipe Details
Method
Step 1
Preheat your oven to 175°C (350°F). Line a 9x9 inch (23x23 cm) square baking pan with parchment paper, allowing some overhang on the sides for easy removal later. Set aside.
Step 2
In a microwave safe bowl, combine the butter and chopped chocolate, and heat at 30 second intervals until the butter and chocolate have melted together, stirring in between each 30 second burst.
Step 3
Once the chocolate mixture has cooled slightly, transfer to a larger bowl, add the sugar and whisk until combined. Add the eggs one at a time, whisking well after each addition to create a shiny, smooth batter. Stir in the vanilla extract.
Step 4
Sift together the flour, cocoa powder, and salt, then fold them into the wet ingredients using a spatula or wooden spoon. Mix until just combined—avoid over-mixing to keep the brownies tender and fudgy.
Step 5
Pour the brownie batter into the prepared baking pan and use the back of a spoon to smooth out the top evenly.
Step 6
Slightly warm the Biscoff spread in the microwave for about 10–15 seconds to make it easier to work with. Drop spoonfuls of the warmed spread over the brownie batter. Use a butter knife or a skewer to gently swirl the Biscoff into the batter, creating a marbled effect.
For added texture and flavour, sprinkle crushed Biscoff biscuits over the top before baking.
Step 7
Place the pan in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the centre comes out with just a few moist crumbs (not wet batter).
Step 8
Allow the brownies to cool completely in the pan, then refrigerate the brownies for 60 minutes before cutting.
Enjoy! x
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