Print

Irresistible Fudgy Biscoff Brownies

fudgy biscoff brownies - featured image
Print Recipe

These fudgy Biscoff brownies combine rich chocolate with the unique spice-caramel flavor of Biscoff spread for a cozy, indulgent treat that’s quick and easy to make.

Ingredients

Scale
  • ½ cup (113 g) unsalted butter, melted
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup (75 g) unsweetened cocoa powder
  • ⅔ cup (85 g) all-purpose flour
  • ¼ teaspoon salt
  • ½ cup (160 g) Biscoff spread, room temperature
  • Optional: ¼ cup chopped Biscoff cookies or walnuts
  • Optional: sea salt flakes for sprinkling on top

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined and glossy.
  3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  4. Sift the cocoa powder, flour, and salt into the wet mixture. Gently fold with a spatula until just combined, avoiding overmixing.
  5. Pour half the brownie batter into the prepared pan, spreading evenly.
  6. Spoon dollops of the Biscoff spread over the batter. Using a butter knife or skewer, swirl the Biscoff gently through the batter in a figure-eight motion to create ribbons.
  7. Top with the remaining brownie batter and smooth the surface.
  8. Sprinkle chopped Biscoff cookies or walnuts on top if using, and lightly sprinkle sea salt flakes.
  9. Bake for 25–30 minutes until edges are set and shiny but the center is still fudgy and slightly wobbly. A toothpick inserted should come out with moist crumbs.
  10. Cool completely in the pan on a wire rack. Use the parchment overhang to lift brownies out and slice into squares.
  11. Let brownies rest for at least an hour before cutting for best texture.

Notes

Use room temperature eggs for smoother batter. Avoid overmixing after adding flour to keep brownies fudgy. Swirl Biscoff gently to maintain marbled effect. Check brownies at 25 minutes to avoid overbaking. Let brownies cool completely and rest at least an hour before cutting. For gluten-free, substitute all-purpose flour with a 1-to-1 gluten-free blend. Vegan adaptation possible using flax eggs and dairy-free butter.

Nutrition

Keywords: Biscoff brownies, fudgy brownies, easy brownies, chocolate brownies, Biscoff spread dessert, homemade brownies, quick dessert

Find it online: https://bouncybowl.com/irresistible-fudgy-biscoff-brownies-recipe-easy-homemade-treats-to-crave/