Biscoff Brownies

It doesn’t get better than these Biscoff brownies. They’re thick, chewy, and filled with a thick layer of Biscoff in the center. Made with simple ingredients, there are NO eggs needed. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 249kcal

Author Arman Liew

Ingredients

1 cup Biscoff spread
3/4 cup all purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces chocolate or chocolate chips, divided
1 cup sugar
1/2 cup butter softened
2 teaspoon vanilla extract
2 eggs or flax eggs * See notes

Instructions

Preheat the oven to 180C/350F. Line an 8 x 8-inch pan and pour your Biscoff spread into it and spread out in an even layer. Place the pan in the freezer to firm up while you prepare the other ingredients.
In a small bowl, add your flour, cocoa powder, baking powder, and salt, and mix well. Set aside. In a microwave-safe bowl, add half the chocolate and microwave it until melted.
In a large mixing bowl, combine the sugar and butter, then whisk until well incorporated. Add the vanilla, eggs, and melted chocolate, and whisk until combined. Gently fold through the dry ingredients, followed by the remaining chocolate.
Remove the pan from the freezer and remove the firm Biscoff spread from it. Transfer half the brownie batter into the lined pan. Add the thick layer of Biscoff, followed by the remaining brownie batter. Place the pan in the oven and bake for 40-45 minutes, or until a skewer inserted into the center comes out mostly clean.
Remove the brownies from the oven and let them cool completely, before slicing and serving.

Video

Notes

Egg substitute: To make flax eggs, combine two tablespoons of ground flaxseed in a bowl and add six tablespoons of water or black coffee on top. Whisk together, and let the mixture sit for 10 minutes, for a gel to form.
Vegan: Replace the butter with vegan butter and use vegan chocolate chips.
Leftovers: Keep at room temperature for up to one week or in the freezer for 6 months.

Nutrition