Gosh everyone’s obsessed with Biscoff lately aren’t they. It seems to be everywhere. My eldest girls were introduced to the popular Belgian spread (made by crushing up the caramelised, cinnamon spiced biscuits) by a friend and have been at me to make something with it ever since.
Insert the Biscoff brownie.
A little too sweet for my liking, I’m not going to lie – but if it’s Biscoff that you’re in to, chances are, you’ll like these brownies.
They’re super quick to make, and a real special treat for that afternoon pick me up.
biscoff brownies
We didn’t grow up eating biscoff and as a result, I don’t have any of our family recipes to share with you. It’s important to note that full credit goes to Kitchen Mason for the recipe that I’ve tested and then tweaked/re-written for you. Thank you for the inspo Emma.
160 grams of butter
160 grams of dark chocolate chips
1 + 1/2 cups of sugar
3 x eggs
1 x teaspoon of vanilla
A good pinch of salt
3/4 cup of plain flour
3 x tablespoons of cocoa
6 x dessertspoons of Biscoff spread
- Preheat the oven to 170 degrees (fan forced) and grease and line a 20 cm square cake tin with baking paper.
- Melt the butter and chocolate chips in the microwave for one minute. Take out and stir and see if it needs another 30 seconds or so to get it nearly completely melted (the residual heat once taken out of the microwave will keep melting the chocolate). Be careful here as you don’t want it to burn and in my experience – microwaves seem to vary in heat.
- Add the eggs and mix.
- Then stir through the sugar, vanilla, salt, cocoa and flour until combined.
- Scrape out into the prepared tin and spoon out six dessertspoons worth of Biscoff spread in even spaces. Use a toothpick or skewer to spread the Biscoff around to give it a rippled effect.
- Bake in the oven for approximately 35 minutes or until cooked to your liking. You want it to be cooked through, but don’t want it to dry out. Leave in the tin to cool before cutting into small square pieces to serve.
- Keeps well in an airtight container for a few days, if it lasts that long.
I’d love to hear what you think of the recipe. Please feel free to comment below.
lo's kitchen 