How to Make Biscoff Brownies!

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…

Biscoff brownies in a stack of 4 bars on a white work surface with a blue linen napkin in the background

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!!)

Biscoff brownies in a stack of 4 bars on a white work surface with a jar of Biscoff spread and a blue linen napkin in the background

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!

Biscoff brownies in a stack of 4 bars on a white work surface with a jar of Biscoff spread, a blue linen napkin and more Biscoff brownies in the background

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.

Birdseye view of stacked Biscoff Brownies on a white background with a blue linen napkin and a jar of Biscoff spread with a metal teaspoon in it

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.

Biscoff brownies in a stack of 4 bars on a white work surface

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.

A close up of a stack of 3 Biscoff brownies with a blue linen napkin in the background

How to make Biscoff brownies

It’s way easier than you think!

  1. Melt dark chocolate and butter together in a bowl in the microwave.
  2. Add 3 eggs, one by one, and mix until fully incorporated.
  3. Beat in the sugar until it’s no longer grainy on the bottom of the bowl.
  4. Stir through the vanilla and salt.
  5. Sift in flour and cocoa powder and fold until blended.
  6. Pour into a lined tin and smooth out.
  7. Dot blobs of Biscoff spread over the top and swirl through with a skewer.
  8. Bake for 30-35 mins.
  9. Cool completely before removing from the tin and slicing.

 

Biscoff brownies in a stack of 4 bars on a white work surface with a jar of Biscoff spread and a blue linen napkin in the background

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 brownies in a stack of 4 bars on a white work surface with a jar of Biscoff spread in the background

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.

 

Biscoff brownies in a stack of 4 bars on a white work surface with a jar of Biscoff spread in the background

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Biscoff brownies in a stack of 4 bars on a white work surface with a jar of Biscoff spread, a blue linen napkin and more Biscoff brownies in the background

 

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

 

Essential Equipment

  • 20cm / 8″ Square Baking Tin
  • Large Glass Mixing Bowl (microwave proof)
  • Rubber Spatula
  • Sieve
  • 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.

Melted dark chocolate and butter in a glass bowl with a rubber spatula

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.

Melted dark chocolate, butter and eggs in a glass bowl with a rubber spatula

Melted dark chocolate, butter and eggs beaten together in a glass bowl with a rubber spatula

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.

Melted dark chocolate, butter, eggs and sugar in a glass bowl with a rubber spatula

Melted dark chocolate, butter, eggs and sugar beaten together in a glass bowl with a rubber spatula

Now add in the vanilla (1.5 tsp) and salt (1/2 tsp) and stir through.

Melted dark chocolate, butter, eggs, sugar, vanilla and salt in a glass bowl with a rubber spatula

Melted dark chocolate, butter, eggs, sugar, vanilla and salt beaten together in a glass bowl with a rubber spatula

Finally, sift in the flour (90g | 3/4 Cup) and cocoa powder (3 tbsp).

Melted dark chocolate, butter, eggs, sugar, vanilla, salt, cocoa powder and flour in a glass bowl with a rubber spatula

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.

Brownie batter in a glass bowl with a rubber spatula

Pour the batter into your prepared tin and smooth out.

Brownie batter smoothed out into a lined square baking tray

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:

  1. Dollop large blobs of the Biscoff spread (200g | 1 Cup) on top of the brownie then swirl through with a skewer or sharp knife.
  2. 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!)

Brownie batter smoothed out into a lined square baking tray with blobs of Biscoff spread dotted on top

Biscoff spread being swirled into brownie batter with a skewer in a lined square baking tin

Biscoff brownie batter in a lined square baking tin ready for the oven

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.

Baked Biscoff brownies in a lined square baking tin

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.

Biscoff brownies in a stack of 4 bars on a white work surface with a jar of Biscoff spread and a blue linen napkin in the background

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 emma@kitchenmason.com.

Biscoff brownies in a stack of 4 bars on a white work surface

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Biscoff brownies in a stack of 4 bars on a white work surface with a jar of Biscoff spread and a blue linen napkin in the background

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Biscoff brownies in a stack of 4 bars on a white work surface with a jar of Biscoff spread and a blue linen napkin in the background

A stack of 3 Biscoff Brownies with a blue linen napkin in the background

Biscoff brownies in a stack of 4 bars on a white work surface with a jar of Biscoff spread and a blue linen napkin in the background

How to Make Biscoff Brownies!

Yield: 16
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Gloriously rich and indulgent, these mouth watering Biscoff brownies are made in just one bowl and are very easy to make!

Ingredients

  • 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

Essential Equipment

  • 20cm / 8″ Square Baking Tin
  • Large Glass Mixing Bowl (microwave proof)
  • Rubber Spatula
  • Seive
  • Skewer or Sharp Knife

Instructions

  1. Grease and line your baking tin with baking paper and preheat the oven to 180ºC/Fan 170ºC/356ºF.
  2. 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.
  3. Beat in the eggs one at a time.
  4. Vigorously stir through the sugar until it doesn't feel grainy on the bottom of the bowl anymore.
  5. Add the vanilla and salt and mix in.
  6. Sift in the flour and cocoa powder then gently fold through until you get a thick streak free batter.
  7. Pour the batter into the prepared tin then dot blobs of Biscoff spread over the top. Swirl with a skewer or sharp knife. *
  8. 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.
  9. Allow to cool completely before removing and slicing into 16 bars.

Notes

*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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2 thoughts on “How to Make Biscoff Brownies!”

  1. Sofie Sims says:

    What is Biscoff as I live in Australia what is the nearest thing I can use thanking you. They look delicious
    Thank you I will be making some of the brownies
    Regards
    Sofie

    1. Emma says:

      Hi Sofie, Aww thank you! Biscoff is also known as cookie butter or speculoos I believe. Emma x

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Hi, I’m Emma. Let me help you impress with delicious dishes using my easy recipes, step by step pics, tips & videos.