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Lawrence D. Smith

Dark Chocolate Biscoff Brownies

These fudgy Biscoff brownies combine dark chocolate, melted butter, and cookie butter for an intensely rich dessert.
Chocolate chunks throughout the batter add extra indulgence, while a Biscoff swirl and crunchy cookie pieces create a delicious finishing touch. They are easy to prepare and perfect for sharing with fellow dessert lovers.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 9
Course: Dessert
Cuisine: International
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Batter
  • - 150 g 10 tablespoons unsalted butter
  • - 200 g 7 oz dark cooking chocolate, preferably 70% cocoa, chopped into small pieces
  • - 45 g 3 tablespoons Biscoff Cookie Spread or cookie butter spread
  • - 3 medium eggs at room temperature
  • - 75 g ⅓ cup brown sugar
  • - 75 g ⅓ cup white caster sugar
  • - 60 g 7½ tablespoons plain/all-purpose flour, sifted
  • - ⅓ teaspoon fine table salt
  • - 130 g 4.5 oz dark chocolate chunks
For the Brownie Topping
  • - 60 g ¼ cup Biscoff Cookie Spread or cookie butter spread
  • - 6 Biscoff cookies cut in half; alternatively, leave them whole or crush them into crumbs

Equipment

  • 23 cm (9-inch) square baking pan
  • Baking paper/parchment paper
  • Large heatproof bowl
  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Sharp knife and cutting board
  • Microwave or double boiler
  • Sieve for sifting flour
  • Measuring spoons and kitchen scale
  • Knife or skewer for swirling the Biscoff spread
  • Wire cooling rack, optional

Method
 

Prepare the Brownie Batter
  1. Preheat the Oven and Prepare the Pan: Preheat the oven to 180°C (350°F). Generously grease a 23 cm (9-inch) square baking pan and line it with baking paper.
  2. Chop the Chocolate: Chop the 200 g of dark cooking chocolate into small pieces for melting. Keep the 130 g of dark chocolate chunks separate, as these will be folded into the batter later.
  3. Melt the Chocolate Mixture: Place the 200 g chopped dark chocolate, unsalted butter, and 45 g of Biscoff spread in a heatproof bowl.
    Microwave in 30-second intervals, stirring between each interval, until the mixture is completely melted and smooth. Alternatively, melt the ingredients together over a double boiler. Set aside to cool slightly.
  4. Whisk the Eggs and Sugars: In a separate large mixing bowl, whisk the room-temperature eggs, brown sugar, and white caster sugar for about 1 minute, or until small bubbles appear on the surface.
    Avoid excessive whisking, as incorporating too much air can make the brownies less fudgy.
  5. Combine the Chocolate and Egg Mixtures: Pour the melted chocolate mixture into the bowl containing the whisked eggs and sugars. Stir until the ingredients are just combined and the batter looks uniform.
  6. Incorporate the Flour and Salt: Add the sifted flour and fine table salt to the chocolate mixture. Fold or stir gently until no dry flour remains, taking care not to overmix the batter.
  7. Fold in the Chocolate Chunks: Add the 130 g of dark chocolate chunks and gently fold them through the batter until evenly distributed.
  8. Transfer the Batter to the Pan: Pour the brownie batter into the prepared baking pan. Use a spatula to spread it evenly into the corners and across the surface.
Add the Toppings and Bake
  1. Prepare the Biscoff Swirl: Drizzle the remaining 60 g of Biscoff spread over the brownie batter. If the spread is too thick to drizzle easily, warm it briefly in the microwave until it becomes fluid.
  2. Create the Swirl Pattern: Use a knife or skewer to gently swirl the Biscoff spread through the surface of the batter, creating a decorative pattern without mixing it in completely.
  3. Add the Biscoff Cookies: Arrange the six halved Biscoff cookies over the top. Alternatively, use whole cookies or sprinkle crushed cookie crumbs across the surface.
  4. Bake the Brownies: Place the pan in the preheated oven and bake at 180°C (350°F) for 20 minutes.
  5. Cool Completely Before Slicing: Remove the pan from the oven and leave the brownies to cool completely before lifting them out and cutting them into portions.
    The brownies will be very soft and fragile while warm, so cooling is essential to help them hold their shape during slicing.

Notes

  • Chocolate Selection: Use dark cooking chocolate containing around 70% cocoa for a deep chocolate flavor that balances the sweetness of the Biscoff spread. Milk chocolate is not recommended because the brownies are already quite sweet.
  • Sugar Variations: Combining brown sugar and white caster sugar creates a fudgy texture with slightly chewy edges and a shiny top. For an even fudgier result, use all brown sugar; for a chewier texture and attractive shiny crust, use all white sugar.
  • Whisking the Eggs: Whisk the eggs and sugars for approximately one minute, just until small bubbles appear on the surface. Excessive whisking can incorporate too much air, causing the brownies to rise more and become less fudgy.
  • Melting the Chocolate: Melt the chocolate, butter, and Biscoff spread gently in 30-second microwave intervals, stirring between each interval to help the mixture melt evenly.
  • Swirling the Topping: If the Biscoff spread is too thick to drizzle, warm it briefly in the microwave until it becomes fluid enough to swirl easily.
  • Cookie Decoration: Arrange halved Biscoff cookies on top, leave them whole, or scatter crushed crumbs over the surface according to your preferred presentation.
  • Cooling Before Cutting: Let the brownies cool completely in the pan before removing or slicing them. They are delicate when warm and can break apart if handled too soon.
  • Portion Size: The recipe makes nine large slices, but you can cut the brownies into smaller squares because of their rich, indulgent texture.