So this recipe evolved because I suddenly had a notion for biscoff and decided because I hadn’t ever posted a brownie recipe that they would be perfect. I was planning on doing a bake-a-long on my Instagram posting the recipes in my stories as I was making them, but I also really really wanted salted caramel cupcakes (recipe here) The problem was I couldn’t decide which ones to make for the bake-a-long so I put it to an Instagram stories vote.
This didn’t help because the result ended 50/50. In the end, I decided to just make both, I didn’t want to make the brownies and disappoint the people that voted for cupcakes and vice versa. I was glad I did and I was glad I made these because they are INCREDIBLE! This is the first brownie recipe I have on my blog, I probably should have started with a plain brownie recipe or a chocolate chip recipe but never mind I’m sure I will make them sometime in the future.
If you don’t know Biscoff is A-MAZING biscuits. They are usually served with coffee in some coffee shop chains. They are a caramelly biscuit and totally amazing! The people behind Biscoff also have two spreads a crunchy and a smooth. They can be found in the jams and spreads aisle of most supermarkets. The smooth spread is brilliant in cakes and cupcakes but for this recipe, I used the crunchy just because it has little bits of biscuit in it and I was already adding biscuits to the recipe so thought why not?
I started with just a basic brownie recipe, mixing sugar and eggs together and melting butter and dark chocolate together. I know I have said in the past that I don’t like dark chocolate and it’s true I can’t stand it but in a brownie recipe, I feel that it is necessary. I have tried in the past making it with milk chocolate and it just wasn’t the same. It didn’t bake the same and it didn’t taste the same. If you are like me and don’t like dark chocolate you don’t need to worry because as you add more ingredients to the brownie and the brownie cooks it doesn’t taste as bitter as dark chocolate would on its own.
I also used light brown sugar in this recipe instead of standard caster sugar because the light brown sugar when cooked tastes almost caramelly and with the caramelly biscoff and the chocolate it is, omg soooo good! I added, cocoa powder to this recipe too just to make it even more chocolatey and I think adding the powder balanced out the taste of the dark chocolate so it wasn’t as strong. Finally, I crushed up some Biscoff biscuits and added them along with milk and dark chocolate chips. Once the mixture was in the baking tin I spooned the biscoff spread on top of the brownies and swirled it around and into the mixture with a fork so it was marbled with the brownies. I then put the rest of the spread in the microwave for 10 seconds just to loosen it and I poured it over the top of the brownies. I liked the brownie and biscoff layers. You can add some of the crushed biscuits to the top too if you want.
If you need extra help or would rather watch me bake it then check out my Instagram stories for the video step by step guide to making these brownies.
This recipe makes 12 deelicious brownies.
150g Unsalted Butter
150g Dark Chocolate
3 Large Eggs
225g Light Brown Sugar
75g Plain Flour
25g Cocoa Powder
100g Dark Chocolate Chips
100g Milk Chocolate Chips
150g Biscoff Biscuits
1 Jar Biscoff Spread. I used the crunchie one but you can use either.
- Preheat your oven to 180C (160C fan) and line a 9in x 9in square baking tray. Leave the tray to one side.
- In a bowl break up the dark chocolate and add the butter. Melt in the microwave, in 10-second bursts until it is completely melted and mix together.
- In a large bowl add the sugar and the eggs and whisk until they are pale in colour and doubled in volume. It could take up to 10 minutes for this to happen.
- Add the chocolate and butter mixture into the egg mixture and fold until it is all combined and the mixture is nice and chocolatey.
- Add in the flour and cocoa powder and fold into the mixture. It should be nice and thick now.
- Add in the chocolate chips and biscoff biscuits and fold these in too. They should be evenly distributed throughout the mixture and coated in the chocolatey mixture.
- Pour the mixture into your pre-prepared baking tin and smooth.
- Finally, using 3/4 of the biscoff spread spoon the mixture into blobs on top of the brownies. The blobs should be evenly spaced out. Using a fork, mix the blobs into the brownie mixture. It doesn’t need to be even or pretty as long as the biscoff is swirled in with the brownie mixture.
- Using the rest of the biscoff spread, spoon the mixture into small blobs on top of the brownie making sure they’re evenly spread out.
- Bake in the oven for 30-35 minutes.
- When the brownies have cooked, leave them to cool before cutting them into slices. I split mine into 16 individual slices.
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