Description
These indulgent Biscoff Brownies combine fudgy, rich chocolate brownies with creamy Biscoff cookie spread and crunchy Biscoff cookies, creating a delightful contrast of textures and intense flavor. Perfect for fans of Biscoff cookie butter, this recipe offers a homemade treat that is easy to prepare and sure to satisfy your sweet tooth.
Ingredients
Chocolate & Butter Mix
- 150 g (¾ cups) semi-sweet quality chocolate (e.g. Callebaut Dark Chocolate callets)
- 150 g (¾ cups) unsalted butter
Brownie Batter
- 3 eggs, room temperature
- 150 g (¾ cups) granulated sugar
- 150 g (¾ cups) brown sugar
- 30 g (⅓ cups) unsweetened Dutch-processed cocoa powder
- 75 g (⅔ cups) all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon salt
Biscoff Layer & Decoration
- 300 g (1⅓ cups) Biscoff spread (homemade Biscoff butter recipe recommended)
- 10 Biscoff cookies (for decorating the top)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (356°F) without fan mode. Take a 7 inch (18 cm) square brownie pan, lightly brush the inside with oil, then line the bottom and sides with parchment paper to prevent sticking. Set aside.
- Melt Chocolate and Butter: In a heatproof bowl, melt the unsalted butter together with semi-sweet chocolate over simmering water (double boiler setup) on medium heat until completely smooth. Remove from heat and allow to cool slightly.
- Whip Eggs and Sugars: In a separate large bowl, use an electric hand mixer to whip the eggs with both granulated and brown sugars until the mixture turns pale and fluffy, approximately 5 to 7 minutes. This aeration is key to a light yet fudgy brownie.
- Combine Wet Mixtures: Gently fold the melted chocolate-butter mixture into the whipped egg-sugar mixture using a rubber spatula. Avoid using a mixer at this stage to keep the batter light.
- Add Dry Ingredients: Sift together the all-purpose flour, cocoa powder, cinnamon, and salt. Gradually fold these dry ingredients into the wet mixture, being careful not to overmix to maintain a tender crumb.
- Layer Batter and Biscoff Spread: Pour half of the brownie batter into the prepared pan and smooth it out. Using a piping bag or spoon, evenly pipe or dollop the Biscoff spread over this first layer without mixing them. Next, carefully spread or pipe the remaining brownie batter over the Biscoff layer, trying to keep the layers distinct. Smooth the top gently with an offset spatula.
- Decorate with Biscoff Cookies: Arrange 10 Biscoff cookies evenly on top of the final brownie layer to create an attractive and flavorful topping.
- Bake the Brownies: Place the pan in the preheated oven and bake for 25 to 30 minutes. The edges should look set and firm, while the center remains slightly gooey but not raw. Avoid overbaking, as the brownies will continue to firm up as they cool.
- Cool and Serve: Let the brownies cool completely in the pan before carefully removing and cutting into squares. Store either at room temperature or in the refrigerator for 2 to 3 days to maintain freshness.
Notes
- Use high-quality semi-sweet chocolate for the best fudgy texture and flavor.
- Do not overmix after adding flour to avoid dense brownies.
- Ensure eggs are at room temperature for better volume when whipped.
- To get neat layers of Biscoff spread, piping works best.
- Monitor baking closely; the center should stay moist for a perfect fudge-like consistency.
- Store leftovers in an airtight container at room temperature or refrigerate to prolong freshness.
