Amazing one bowl Biscoff Brownies made from scratch. Thick and fudgy chocolate brownies made with real chocolate and stuffed with big chunks of Biscoff cookie butter.
Hello Biscoff Brownies! 👋🏻
Introducing my new fave brownie. Made with real chocolate, these one bowl (no mixer) brownies are deliciously sweet and oh-so-fudgy. The best part? They’re stuffed with big dollops of Biscoff cookie spread.
If you love cookie butter, these Biscoff Brownies are for you!
I love a good brownie. And since Biscoff cookie spread landed on our supermarket shelves I’ve been obsessed. So it was only a matter of time until the two collided to make one EPIC sweet treat.
These Biscoff Brownies are heavenly. They’re made with a real chocolate brownie batter, that has cocoa powder AND chocolate chips in it, for a triple choc dessert. But the star of the show is the mountain of Biscoff cookie spread that’s studded throughout the brownie bars.
Once baked, you’ll have gooey pockets of Biscoff stuffed throughout your brownie. So expect a mouthful of rich, chocolate brownie that suddenly tastes like a buttery cookie. Ah-mazing.
And after you make and eat these, put the rest of your Biscoff jar to good use and make my Biscoff Cheesecake. You. Are. Welcome.
How to make Biscoff Brownies
- This is a simple one bowl brownie recipe. You don’t need an electric mixer.
- Start by melting together your butter and dark chocolate. I recommend using a block of good quality chocolate that’s a least 45-70% cocoa. Avoid chocolate melts or chocolate chips if you can.
- Add your sugars. We use both caster sugar and brown sugar in this recipe. If you don’t have caster sugar, you can swap it 1:1 with granulated sugar. Read more about caster sugar here.
- Next, we add a dash of vanilla extract. Then mix in 3 large eggs, one at a time. By now, your brownie batter will be very thick and chocolate-y.
- Finally, add your plain flour, cocoa powder and salt. Then, throw in your chocolate chips (optional but totally worth it).
- Transfer your brownie batter to an 8 inch baking tin lined with baking or parchment paper.
- Then comes the fun part! Dollop BIG spoonfuls of cookie butter all over the top of your brownie batter. Use a knife to gently swirl the cookie butter into the brownie but don’t mix it too much as you don’t want the two to combine.
- Bake your brownie until it no longer wobbles in the middle and then leave to cool completely before cutting to serve.
- To get a super fudgy brownie, place your brownies in the fridge for a couple of hours to firm up. If you prefer a warm brownie, heat your brownies in the microwave for 30 seconds or so before serving. Add a dollop of whipped cream or a scoop of ice cream for the ultimate brownie treat.
What chocolate should I use for brownies?
Use a good quality chocolate that you would be happy to eat (avoid the cheap stuff if you can). I use a block of dark chocolate instead of chocolate melts or chocolate chips.
Go for chocolate that’s at least 45% to 70% cocoa for best results. You don’t need your chocolate to be too sweet, as you’ll get plenty of sweetness from the sugar, cookie spread and chocolate chips.
If you love fudgy brownies, place your brownies in the fridge for a few hours after they have baked. They’ll go extra fudgy in the middle!
How do I store my brownies?
Store your brownies in an airtight container in the fridge. Brownies typically firm up in the fridge and go extra fudgy (which I love!). If you prefer a warm brownie, simply microwave your brownie for 20 seconds or so before serving.
Biscoff Brownies with big swirls of cookie butter swirled into the batter.
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 200 grams (1 and 1/3 cup) dark chocolate, broken into pieces
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs, cold
- 70 grams (1/2 cup) plain flour or all purpose flour
- 20 grams (1/4 cup) cocoa powder, sifted
- Pinch of salt
- 75 grams (1/2 cup) chocolate chips
- 180 grams (3/4 cup) Biscoff cookie butter
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides of the paper overhang.
- Add butter and chocolate to a heatproof bowl and microwave until melted, stirring every 30 seconds. Leave to cool slightly.
- Next, add sugars and vanilla to the melted chocolate mixture and stir. Add eggs, one at a time and stir until combined.
- Add flour, cocoa and salt, and gently fold until the brownie batter is thick and smooth. Finally, add chocolate chips and gently stir.
- Pour mixture into prepared baking tin and very gently smooth over the top. Dollop spoonfuls of cookie butter all over the top of the brownie.
- Gently swirl the cookie butter into the brownie batter using a butter knife. Try not to over mix as you still want to keep big chunks of cookie butter throughout the brownie.
- Bake for approximately 30-35 minutes or until cooked through. It should start to crack on the edges and no longer wobble in the middle. Leave to cool completely before cutting into squares to serve. Store brownies in the fridge.
Chocolate: I recommend using a good quality chocolate that’s between 45-70% cocoa.
Storage: For a truly fudgy brownie, store them in the fridge.