Biscoff brownies
Biscoff brownies take our delicious simple fudgy brownie recipe to the next level with swirls of Biscoff, topped with crushed Biscoff biscuits.
Biscoff brownies are the perfect brownie for anyone who loves chocolate and brownies but wants something even more indulgent.
We had some Biscoff spread left over from our Biscoff millionaires shortbread so I thought some oozy, gooey chocolate brownies would a great way of using some up. Biscoff and chocolate go brilliantly together and who doesn’t love even more flavour and gooey deliciousness in their brownies?!
What is Biscoff?
Biscoff spread if you’re not familiar with it, is like a biscuit butter. It’s got the great caramel taste of Lotus Biscoff biscuits but in the form of a spread. It’s literally crushed biscuits turned into a cookie butter (invented by an enterprising Belgian Mum).
You should be able to find it in your local supermarket, probably near the Nutella or peanut butter or you can purchase it online. In the USA you might also find it called Speculoos.
Biscoff comes in either smooth or crunchy. Some recipes like our fudge really need to use the smooth version but these brownies could use either.
How can kids help to make Biscoff brownies?
There are a few different steps in these brownies, so there are lots of opportunities for kids to get involved making them.
They can help to measure the ingredients out and mix them all together. Older children who are safe around a cooker can help melt the butter and chocolate together. Younger children might want to just help whisk the eggs and sugar and other ingredients together.
Once you’ve made the brownie batter, even very young children will be able to swirl the Biscoff spread through it and add some crushed Biscoff biscuits on top.
How do I know when the brownies are ready?
The brownies need about 30-35 minutes in the oven. When they’re ready there should still be a little bit of wobble in the middle. They’ll cool down in the tin so will continue cooking once you’ve removed them from the oven. If there’s no wobble they might end up a bit dry and crumbly. And if there’s too much wobble (ie not just in the middle) you might find them a little undercooked in the middle.
You can also put a toothpick or skewer into the middle. Unlike when you bake a cake, it should come out with a little brownie mixture on it rather than totally clean.
Different people like brownies baked to a different extent so decide for yourself if you want them very fudgey and moist in the middle or leave them in a little longer for a drier middle.
How long do Biscoff brownies keep?
You can keep these brownies in an air tight container for 3-4 days. If you want to keep them for longer, you can freeze them for up to 3 months. Simply wrap them well in cling film/glad wrap and pop them in a freezer bag. Make sure you defrost them fully once you remove them from the freezer. You could also reheat them in the oven for 10 minutes or so to warm them before you serve them.
Other Biscoff and traybake recipes you’ll love
If you love Biscoff, and want to bake something with the rest of your jar, why not try one of these recipes:
Biscoff fudge
Biscoff millionaires shortbread
Biscoff stuffed cookies
Biscoff cheesecake
Biscoff cupcakes
Biscoff traybake
Biscoff blondies
More delicious easy traybakes your kids will love
Sticky toffee pudding traybake
Chocolate traybake
Mary Berry’s chocolate brownies
Raspberry and chocolate brownies
M&M cookie bars
Rolo brownies
Tottenham cake
Useful equipment
You might need the following baking tools/gadgets to make these Biscoff brownies
Digital scales
Freestanding mixer
Mixing bowl
Hand held mixer
Measuring cups
Measuring spoons
23 x 30cm baking tin
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Ingredients
250g (1 cup) butter
250g (1 ½ cup) dark chocolate
4 eggs
300g (1 ½ cups) caster sugar
1 teaspoon vanilla extract
125g (1 cup) plain flour
50g (½ cup) cocoa powder
200g (1 cup) Biscoff
A few Biscoff biscuits (optional)
How to make a Biscoff brownie
Preheat your oven to 180C/160C Fan/ 350f and grease and line a 23 x 30cm (9 x 12 inches) baking tin.
Melt the butter and chocolate together
Get your kids to measure out the butter and chocolate. Break the chocolate into pieces then add them both to a small sauce pan.
Gently heat the butter and chocolate until they have melted into a nice smooth chocolatey mixture. Older kids that are safe around a cooker can stir it until it comes together. Younger children can help with the next step if you don’t want them near the cooker.
Once the mixture has melted, take it off the heat and set it aside to cool down a little.
Whisk the eggs and sugar together
Crack the eggs into a small bowl then add them to a large mixing bowl or free-standing mixer if you have one. We always crack them into a separate bowl first just in case any shell goes in. If/when it does, simply fish it out with a large piece of shell. It will stick better to that than it will your finger.
Measure out the sugar and add it to your mixing bowl.
Finally, add the vanilla extract, and add it to your bowl. If your kids are measuring it you may need to hold the spoon level as they pour or vice versa.
Whisk the eggs and sugar together with your whisk attachment or a hand held whisk for a few minutes until the mixture is pale in colour, light and fluffy.
Add the chocolate mixture
Keep whisking while you pour in your cooled, melted chocolate/butter mixture. Whisk it together until it has all combined.
Add the flour and cocoa
Get your kids to measure the flour and cocoa out. Add them to your mixing bowl then gently fold them in with a spatula or wooden spoon. Be as gentle as you can and stop as soon as you can’t see any unmixed in flour so that you don’t knock too much air out.
Make the Biscoff brownies
Get your kids to help pour the brownie mixture into your prepared baking tin. Spread it into the corners and level the top with a spatula or the back of a spoon.
With a teaspoon, get your kids to add dollops of Biscoff spread to the top of your brownie. Swirl it through so it’s nicely spread across and through your brownie.
If you like you can also add some pieces of Biscoff biscuits as well.
Bake the Biscoff brownies
Bake the brownies for 30-35 minutes. It’s ready when it’s hardened and crusted over on top. If you jiggle it, you should still see a little wobble in the very middle. If it’s still very wobbly all over put it back in the oven for a few more minutes then check again.
You can also put a toothpick or skewer into the middle. Unlike when you bake a cake, it should come out with a little brownie mixture on it rather than totally clean.
Remove the Biscoff brownies from the oven and leave them to cool in the tin.
Once it’s cooled, remove it from the tin and cut it into squares. Don’t cut the brownies until they have fully cooled down so that they don’t fall apart.
Serve and enjoy.
Biscoff brownies
Equipment
- Digital scales
- Freestanding mixer
- Mixing bowl
- Hand held mixer
- Measuring cups
- measuring spoons
- 23 x 30cm baking tin
Ingredients
- 250 g (1 cup) butter
- 250 g (1 ½ cup) dark chocolate
- 4 eggs
- 300 g (1 ½ cups) caster sugar
- 1 teaspoon vanilla extract
- 125 g (1 cup) plain flour
- 50 g (½ cup) cocoa powder
- 200 g (1 cup) Biscoff
- A few Biscoff biscuits optional
Instructions
- Preheat your oven to 180C/160C Fan/ 350f and grease and line a 23 x 30cm (9 x 12 inches) baking tin.
Melt the butter and chocolate together
- Measure out the butter and chocolate. Break the chocolate into pieces then add them both to a small sauce pan.Gently heat the butter and chocolate until they have melted into a nice smooth chocolatey mixture. Once the mixture has melted, take it off the heat and set it aside to cool down a little.
Whisk the eggs and sugar together
- Crack the eggs into a small bowl then add them to a large mixing bowl or free-standing mixer if you have one.Measure out the sugar and add it to your mixing bowl. Finally, add the vanilla extract, and add it to your bowl.Whisk the eggs and sugar together with your whisk attachment or a hand held whisk for a few minutes until the mixture is pale in colour, light and fluffy.
Add the chocolate mixture
- Keep whisking while you pour in your cooled, melted chocolate/butter mixture. Whisk it together until it has all combined.
Add the flour and cocoa
- Measure the flour and cocoa out. Add them to your mixing bowl then gently fold them in with a spatula or wooden spoon. Be as gentle as you can and stop as soon as you can't see any unmixed in flour so that you don't knock too much air out.
Make the Biscoff brownies
- Pour the brownie mixture into your prepared baking tin. Spread it into the corners and level the top with a spatula or the back of a spoon.With a teaspoon add dollops of Biscoff spread to the top of your brownie. Swirl it through so it's nicely spread across and through your brownie. If you like you can also add some pieces of Biscoff biscuits as well.
Bake the Biscoff brownies
- Bake the brownies for 30-35 minutes. It's ready when it's hardened and crusted over on top. If you jiggle it, you should still see a little wobble in the very middle. If it's still very wobbly all over put it back in the oven for a few more minutes then check again.You can also put a toothpick or skewer into the middle. Unlike when you bake a cake, it should come out with a little brownie mixture on it rather than totally clean.
- Remove the Biscoff brownies from the oven and leave them to cool in the tin.Once it's cooled, remove it from the tin and cut it into squares. Don't cut the brownies until they have cooled down otherwise they'll likely fall apart.
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If you liked these Biscoff brownies you’ll love our other traybakes as well as our favourite easy bakes for kids.
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