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Fudgy Biscoff Brownies Recipe

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★★★★★

5 from 68 reviews

These Fudgy Biscoff Brownies combine rich, melt-in-your-mouth chocolate with the unique caramelized flavor of Lotus Biscoff cookies and spread. With a perfectly moist and dense texture complemented by crunchy cookie bits and swirls of Biscoff spread, these brownies are an irresistible treat for chocolate and cookie lovers alike. They are baked to perfection, offering a decadent dessert that’s easy to prepare and sure to impress.

Ingredients

Scale

Chocolate Mixture

  • 250 g (8.8 oz / 1 ½ cups) baking chocolate or semi-sweet chocolate chips
  • 115 g (1 stick) unsalted butter

Wet Ingredients

  • 4 large eggs, at room temperature
  • 200 g (1 cup) granulated sugar
  • 1 ½ tsp pure vanilla extract

Dry Ingredients

  • 90 g (¾ cup) all-purpose or cake flour
  • 30 g (¼ cup) unsweetened cocoa powder (Dutch-processed preferred)
  • ½ tsp salt

Biscoff Additions

  • 10 crushed Lotus Biscoff cookies (plus 4 extra for topping)
  • 12 tsp Biscoff cookie butter spread

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C) and line an 8-inch (20 cm) square baking pan with parchment paper to ensure easy removal of the brownies after baking.
  2. Melt Chocolate and Butter: In a heatproof bowl, melt the butter and baking chocolate together over a double boiler or heat in short bursts in the microwave. Stir until the mixture is smooth and fully combined.
  3. Whisk Eggs, Sugar, and Vanilla: In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract for about 2 minutes until the mixture becomes pale and slightly foamy, adding air and lightness.
  4. Combine Wet Ingredients: Pour the melted chocolate and butter mixture into the egg mixture and stir gently until smooth and well combined, ensuring an even batter.
  5. Fold in Dry Ingredients: Using a spatula, carefully fold in the flour, cocoa powder, and salt. Be gentle to avoid overmixing, which could make the brownies tough.
  6. Add Crushed Biscoff Cookies: Mix in the 10 crushed Lotus Biscoff cookies just until evenly distributed through the batter.
  7. Prepare for Baking: Pour the batter into the prepared pan and smooth out the top. Dollop the Biscoff cookie butter spread evenly over the surface, then swirl it lightly using a knife. Sprinkle the remaining 4 crushed cookies on top for added crunch.
  8. Bake: Place the pan in the oven and bake for 30 to 35 minutes. Bake until the top is set but the center still yields moist crumbs when tested with a toothpick.
  9. Cool and Refrigerate: Allow the brownies to cool completely in the pan on a wire rack. Then refrigerate for 1 hour to set completely before slicing.
  10. Serve: Cut the chilled brownies into 16 squares and serve. Enjoy the fudgy texture paired with the unique Biscoff flavor!

Notes

  • Ensure eggs are at room temperature to create a smoother batter and better rise.
  • Use Dutch-processed cocoa powder for a richer chocolate flavor and darker color.
  • Do not overmix the batter once dry ingredients are added to maintain a fudgy texture.
  • Refrigerating the brownies before slicing helps them hold their shape better when cut.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: Biscoff brownies, fudgy brownies, Lotus Biscoff dessert, chocolate brownies, baked brownies, chocolate and cookie brownies

Find it online: https://todayfoodrecipe.com/fudgy-biscoff-brownies-recipe/