Fudgy and Gooey Biscoff Brownies
This recipe is simple enough for beginner bakers but impressive enough to serve at parties, holidays, or whenever you want to wow your guests. Let’s dive in!
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
For the brownie batter:
- 200 g dark chocolate at least 70% cocoa, chopped
- 150 g unsalted butter
- 250 g caster sugar or granulated sugar
- 3 large eggs
- 100 g plain flour
- 30 g cocoa powder
- Pinch of salt
For the Biscoff layers:
- 200 g Biscoff spread smooth or crunchy – chilled in the freezer
- 6 –8 Biscoff biscuits for topping
Prepare the Biscoff layer
Line a baking tray or plate with parchment paper. Spread the Biscoff spread into a flat, even layer (about 1 cm thick).
Freeze for 30–45 minutes until firm. This makes it easy to sandwich between brownie batter without it melting too quickly.
Make the brownie batter
Preheat oven to 180°C (350°F). Line a square baking tin (8x8 inch) with parchment paper.
Melt the chocolate and butter together in a heatproof bowl over simmering water (or in short microwave bursts). Stir until smooth.
Whisk in the sugar until combined.
Add eggs one at a time, whisking well after each.
Sift in the flour, cocoa powder, and salt. Fold gently until just combined.
Assemble the brownies
Pour half the brownie batter into the prepared tin and spread evenly.
Place the frozen Biscoff slab on top.
Spread the remaining brownie batter over the Biscoff layer, covering it completely.
Press Biscoff biscuits into the surface of the batter.
Bake & cool
Bake for 30–35 minutes, until the edges are set but the center is slightly gooey.
Cool in the tin before slicing into squares.