If you have a sweet tooth and a love for all things gooey and decadent, this fudgy Biscoff brownies recipe will make your heart sing.
Imagine sinking your teeth into a perfectly chewy, ooey-gooey brownie, only to discover a delightful surprise in the middle - a melty layer of Biscoff spread!
The combination of deep chocolate and sweet, cinnamon-y Biscoff is simply irresistible.
Whether you’re making them for a special occasion or just because, these brownies are sure to become a new favorite!
Welcome to Biscoff Bliss!
Are you ready to take your brownie game to the next level?
I’ve got just the thing: rich, fudgy brownies with a hidden pocket of creamy Biscoff spread in the center.
These indulgent squares are sure to satisfy your sweet tooth and leave you craving more.
With crisp edges and a soft, fudgy center, they strike the ideal balance between cakey and gooey. Trust me, one bite, and you’ll be hooked!
I love making brownies from scratch, but you can totally use a box if you like! Just be sure to get a brand you like so you know they’ll be scrummy.
Ingredients
Each bite of these bad boys offers a delightful contrast of creamy chocolate and the unique spiced cookie flavor of Biscoff.
They’re the ultimate treat for anyone who loves super rich and dreamy treats.
Let’s break down what you need and why each ingredient is essential:
- Unsalted Butter: The rich base that adds a creamy texture and buttery flavor to the brownies. I usually use salted, then omit the extra salt in the recipe.
- Dark Chocolate: Provides a deep, intense chocolate flavor that makes these brownies irresistibly fudgy. Dark works best, in my opinion, since the filling is so sweet.
- Vegetable Oil: Keeps the brownies moist and tender while also adding a subtle richness.
- Eggs and Yolks: The eggs bind the ingredients together, and the yolks add extra richness and create a dense, chewy texture.
- Granulated Sugar: Sweetens the brownies and helps create that signature crackly top.
- Brown Sugar: Adds moisture and a hint of caramel flavor, enhancing the overall sweetness.
- Vanilla Extract: Infuses the brownies with a warm, aromatic essence that complements the chocolate.
- All-Purpose Flour: Provides structure to the brownies while keeping them soft and tender.
- Cocoa Powder: Intensifies the chocolate flavor, adding depth and richness.
- Salt: Balances the sweetness and enhances the flavors of the brownies.
- Biscoff Spread: The creamy, spiced filling that adds a unique, irresistible twist to every bite.
How to Make Fudgy Brownies Stuffed with Biscoff
I absolutely adore making these brownies because they’re easy to whip up, and they fill the house with the most drool-worthy aroma.
Plus, who doesn’t love a gooey, chocolatey surprise in their dessert? Here’s how to make them:
- Preheat the oven to 175°C (350°F) and line a 20x20 cm (8x8-inch) baking dish with parchment paper.
- Melt the butter and chocolate in a double boiler or microwave until smooth. Let cool slightly.
- Mix in the oil, eggs, yolks, sugar, and vanilla until smooth and glossy.
- Sift in the flour, cocoa powder, and salt over the top, and stir gently until just combined.
- Pour half of the batter into the prepared baking dish and spread evenly.
- Warm the Biscoff spread in the microwave, then drizzle about 3/4 of it over the batter.
- Gently spread into an even layer, then carefully spoon the remaining brownie batter on top.
- Drizzle the rest of the Biscoff over the top and swirl with a knife or skewer.
- Bake for 30-35 minutes or until the edges look set and begin to pull away from the pan.
- Let cool completely in the pan before slicing into squares. Enjoy your fudgy, Biscoff-filled goodness!
Tips for Perfect Fudgy Brownies Stuffed with Biscoff
Want to ensure your Biscoff-stuffed brownies turn out flawless every time? Keep these tips in mind:
- Freeze the Biscoff: Line the baking tin with parchment, spread the Biscoff in an even layer, then freeze until solid. Add this to the middle of the brownie batter for a nice, even layer.
- Don’t Overmix: When adding the flour, fold gently to avoid developing too much gluten, which can make the brownies tough. Mix by hand for the best results.
- Room Temperature Ingredients: Ensure your eggs are at room temperature for better emulsification.
- Chill for Cleaner Cuts: For perfect squares, chill the brownies in the fridge for 30 minutes before slicing. Use a plastic knife or a knife coated in cooking spray for neat edges.
Recipe Variations
Get creative with your brownies by trying out these fun variations:
- Nutty Addition: Add 1/2 cup chopped walnuts or pecans for a bit of crunch.
- Biscoff Swirl: Instead of a middle layer, swirl the Biscoff spread into the brownie batter for a marbled effect.
- Extra Chocolate: Stir in ½ cup chocolate chips or chunks for an extra dose of chocolate.
- Spicy Kick: Add a pinch of cayenne pepper or cinnamon for a spicy twist.
- Add crunch: Sprinkle the top with chopped Biscoff cookies before baking.
FAQs
Q: Can I double the recipe?
A: Yes! Simply double all the ingredients and bake in a 9x13-inch pan. You may need to adjust the baking time slightly, too - 35-40 minutes should be about right.
Q: Can I use milk chocolate instead of dark chocolate?
A: Absolutely! Milk chocolate will yield a sweeter, milder flavor. Dark chocolate provides a richer, more intense chocolate taste.
Q: How do I know when the brownies are done?
A: This one is tough because the middle will be gooey no matter what. Look for firm edges that pull away from the sides. And remember, they should be fudgy, so if they’re a little underbaked, that’s okay!
Q: What if I don’t have Biscoff spread?
A: You can substitute with peanut butter, Nutella, or pistachio butter for a different flavor twist.
Q: How can I make these brownies gluten-free?
A: Simply replace the all-purpose flour with a gluten-free flour blend.
How to Store/Freeze/Reheat
Leftovers are not an issue when I make these. They’re just too good to resist!
Luckily, though, keeping your brownies fresh and delicious is easy! Here’s how:
- Store: Place the fully cooled brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Freeze: Freeze individual brownie squares on a baking tray, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight.
- Reheat: To enjoy warm brownies, pop them in the microwave for a few seconds or warm them in the oven at 150°C (300°F) for about 10 minutes.
Fudgy Biscoff-Stuffed Brownies
Ingredients:
- 115 grams unsalted butter (1/2 cup)
- 200 grams dark chocolate, chopped (7 ounces)
- 60 ml vegetable oil (1/4 cup)
- 2 large eggs + 2 egg yolks
- 100 grams granulated sugar (1/2 cup)
- 90 grams brown sugar (1/2 cup)
- 1 teaspoon vanilla extract
- 120 grams all-purpose flour (1 cup)
- 30 grams cocoa powder (1/4 cup)
- 1/2 teaspoon salt
- 200 grams Biscoff spread, divided (3/4 cup)
Method:
- Preheat oven to 175°C (350°F) and line a 20x20 cm (8x8-inch) baking dish with parchment paper. Set aside.
- Melt the butter and chocolate in a double boiler, stirring often, until smooth. Alternatively, microwave in 30-second intervals, stirring well between each spin.. Let cool slightly.
- Whisk in the oil, eggs and yolks, sugars, and vanilla until the mixture is smooth and glossy.
- Sift in the flour, cocoa powder, and salt over the top and stir gently with a spatula by hand until just combined.
- Pour half the batter into the prepared baking dish and spread evenly.
- Warm the Biscoff spread in the microwave, then drizzle about 3/4 over the batter.
- Gently spread into an even layer, then carefully spoon the remaining brownie batter on top.
- Drizzle the rest of the Biscoff over the top and swirl with a knife or skewer.
- Bake for 30-35 minutes or until the edges are set and beginning to pull away from the pan.
- Let cool completely in the pan before slicing into squares. Enjoy your fudgy, Biscoff-filled goodness!