This Biscoff brownies recipe should be top of your to do list! They’re rich, gooey and seriously indulgent. To top it all off, they’re very easy to make and, just like my fudgy brownies, made in only one bowl! I know, it’s almost too good to be true?! Read on for the easy step by step picture recipe, video tutorial, helpful tips and more…
Like many of my brownie recipes, these bad boy Biscoff brownies have evolved from my easy one bowl fudgy brownies recipe. (and quite rightly so – they’re the best brownies EVER!!)
Not only does it make the tastiest, most fudgy, rich and delicious brownies in the whole wide world, but add Biscoff into the mix? It’s literally Heaven on Earth!
I have to admit, it was a bit of an experiment, but one that thankfully turned out very well! They’re so fudgy and chocolatey, then you get a hit of Biscoff and wonder why you never thought of this before! YUM.
Is brownie meant to be gooey?
It’s all down to personal preference. There’s no right and wrong with a brownie. I’m a big fan of the gooey fudgy kind but others prefer a ‘cakey’ brownie. It’s all down to what you like best.
What is the difference between fudgy brownies and cakey brownies?
Fudgy brownies are usually quite gooey in the middle and contain lots of melted chocolate in the recipe. The higher fat content tends to produce a wonderfully rich and gooey middle with a crispy top. Cakey brownies usually only use cocoa powder as the main chocolate flavour. This produces a more cake like texture.
How to make Biscoff brownies
It’s way easier than you think!
- Melt dark chocolate and butter together in a bowl in the microwave.
- Add 3 eggs, one by one, and mix until fully incorporated.
- Beat in the sugar until it’s no longer grainy on the bottom of the bowl.
- Stir through the vanilla and salt.
- Sift in flour and cocoa powder and fold until blended.
- Pour into a lined tin and smooth out.
- Dot blobs of Biscoff spread over the top and swirl through with a skewer.
- Bake for 30-35 mins.
- Cool completely before removing from the tin and slicing.
Biscoff brownies ingredients
Here is everything you need to know about the ingredients needed for this recipe.
- Butter – Always use unsalted butter in baking as it gives you full control over the salt content.
- Chocolate – Good quality dark chocolate is a must! If you use milk the brownies will be WAY too sweet.
- Eggs – Free range organic are my fave but whatever you have in should work fine.
- Sugar – I love golden caster sugar but regular caster sugar (superfine in the US) works great too.
- Vanilla – You get what you pay for with vanilla. Nielsen Massey is my favourite as you can really taste the flavour in the end product!
- Salt – Salt is salt. Especially when it’s dissolved in something! Table salt is absolutely fine here.
- Flour – Only plain flour (all purpose in the US) will work in this brownie recipe. Do NOT substitute for self raising.
- Cocoa Powder – Make sure you use proper cocoa powder not sweetened drinking chocolate powder!
- Biscoff Spread – (Cookie butter/Speculoos in the US) It’s the real deal only here I’m afraid. Smooth is my fave but crunchy would work too.
Biscoff brownie recipe tips
First time making these? Here’s a few helpful tips for you…
- Use the best ingredients you can afford. Particularly when it comes to the dark chocolate and vanilla, it will make a big difference!
- Read the recipe all the way through before you start so you know what’s coming.
- Do NOT substitute the dark chocolate for milk or your Biscoff brownies will be far too sweet.
- When swirling through your Biscoff, make sure you leave some larger chunks, they give a good flavour hit!
- Allow your brownies to cool completely before attempting to remove from the tin/slice them or they may fall apart.
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How to Make Biscoff Brownies
Here is what you will need to make 16 bars.
(For a printer friendly version, see the recipe card at the end of this post)
- 165g (3/4 Cup) Unsalted Butter, cubed
- 165g (5.8 oz) Dark Chocolate, broken into pieces
- 3 Eggs
- 300g (1 + 1/2 Cups) Golden Caster/Superfine Sugar
- 1.5 tsp Vanilla Extract
- 1/2 tsp Salt
- 90g (3/4 Cup) Plain/All Purpose Flour
- 3 tbsp Cocoa Powder
- 200g (1 Cup) Smooth Biscoff/Speculoos Spread
- 20cm / 8″ Square Baking Tin
- Large Glass Mixing Bowl (microwave proof)
- Rubber Spatula
- Skewer or Sharp Knife
First, lightly grease and line your baking tin with baking paper and preheat the oven to 180ºC/Fan 170ºC/356ºF.
Next place the cubed butter (165g | 3/4 Cup) and dark chocolate (165g | 5.8 oz) into a large mixing bowl and heat in 10 second intervals in the microwave. Stir well between each time with a spatula and keep going until it’s completely melted but not hot.
Then, one at a time, add the eggs (x 3). Make sure you beat well after each addition to ensure they’re all fully incorporated.
Time to add in the sugar! (300g | 1 + 1/2 Cups) Tip it all in then beat really well until it’s all dissolved. By that I mean, when you’re done, it shouldn’t feel grainy on the bottom of the bowl anymore.
Now add in the vanilla (1.5 tsp) and salt (1/2 tsp) and stir through.
Finally, sift in the flour (90g | 3/4 Cup) and cocoa powder (3 tbsp).
Gently fold it through until you get a nice, thick brownie batter. Don’t overdo it – fold just until you can’t see any more streaks of flour running through the mixture.
Pour the batter into your prepared tin and smooth out.
Oh the pegs? Yep, I’m the laziest liner in ALL the land haha! I tend to only line the base and two sides then prop it up with pegs! Forgive me, I’m only human…
Anyway! You can attack this part one of two ways:
- Dollop large blobs of the Biscoff spread (200g | 1 Cup) on top of the brownie then swirl through with a skewer or sharp knife.
- Do no.1 but then spoon brownie batter on top of it.
I did option 1 but would actually do option 2 next time as the Biscoff can get quite crispy when exposed in the oven. Buried by the brownie however? Not so much. It stays quite soft and even more yummy! (In my opinion anyway!)
Place it into the oven to bake for 30-35 minutes. The top will be crispy but, if you give it a little shake, it should still be a bit wobbly in the middle.
Now for the hard part. WAITING. You must wait until this has completely cooled before even attempting to remove it from the tin and slice it or you will land yourself in a right Royal mess! Once cooled, slice into 16 bars. Store your Biscoff brownies in an airtight container (I prefer metal) at room temperature and consume within 5-7 days.
Have you made this recipe?
Have you made these super indulgent Biscoff brownies? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter & Instagram or email me at firstname.lastname@example.org.
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165g (3/4 Cup) Unsalted Butter, cubed
165g (5.8 oz) Dark Chocolate, broken into pieces
300g (1 + 1/2 Cups) Golden Caster/Superfine Sugar
1.5 tsp Vanilla Extract
1/2 tsp Salt
90g (3/4 Cup) Plain/All Purpose Flour
3 tbsp Cocoa Powder
200g (1 Cup) Smooth Biscoff/Speculoos Spread
20cm / 8″ Square Baking Tin
Large Glass Mixing Bowl (microwave proof)
Skewer or Sharp Knife
- Grease and line your baking tin with baking paper and preheat the oven to 180ºC/Fan 170ºC/356ºF.
- Place the butter and dark chocolate into a mixing bowl and heat in the microwave in 10 second bursts. Stir well each time. Continue until fully melted.
- Beat in the eggs one at a time.
- Vigorously stir through the sugar until it doesn't feel grainy on the bottom of the bowl anymore.
- Add the vanilla and salt and mix in.
- Sift in the flour and cocoa powder then gently fold through until you get a thick streak free batter.
- Pour the batter into the prepared tin then dot blobs of Biscoff spread over the top. Swirl with a skewer or sharp knife. *
- Bake in the oven for 30-35 mins until the top is crispy but, when shaken a little, it still has a slight wobble in the middle.
- Allow to cool completely before removing and slicing into 16 bars.
*for a smoother Biscoff experience, pour in 2 thirds of the brownie batter, swirl through the Biscoff spread then cover with the remaining brownie batter.
Store your Biscoff brownies in a metal container at room temperature.
Consume within 5-7 days.
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Nutrition Information:Yield: 16
Serving Size: 1
Amount Per Serving:Calories: 302Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 62mgSodium: 130mgCarbohydrates: 38gFiber: 1gSugar: 27gProtein: 3g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
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