Fudgy Biscoff Brownies | One Bowl Recipe

Published: Feb 21, 2024 by Lucy · This post may contain affiliate links · 2 Comments

Rich and fudgy chocolate Biscoff Brownies with swirls of Biscoff spread throughout and chunks of Biscoff cookies on top!

These heavenly Biscoff brownies are a simple one-bowl recipe that’s baked in just 30 minutes!

Dense, moist and fudgy brownies are one of my favourite ‘comfort foods’!

With dollops of Biscoff spread throughout, and chunks of biscuit on top, this decadent Biscoff brownie recipe is a delicious variation on the classic brownie recipe…. yet it still takes only 5 minutes to prep!

Some of my most popular brownie recipes (and personal favorites!) include fudgy gluten free brownies made with almond meal, super easy brownies made with cocoa powder (no chocolate to melt!), M&M chocolate brownies to delight the kids, and of course, boozy Baileys brownies for an adults-only treat.

Lets get baking…

Why You’re Going To Love This Recipe

Here’s why you’re going to love Biscoff Brownies:

• Biscoff flavour – the unique malty, caramelised flavour of Biscoff spread makes these brownies a truly delicious treat. Make sure you sneak a mouthful or two straight from the jar!
• Slice or dessert – you can serve these Biscoff brownies with a cup of tea or coffee, or warmed with a dollop of thick cream or scoop of ice cream for the ultimate decadent dessert!
• Basic recipe for an impressive result – besides a jar of Biscoff spread and a packet of Lotus biscuits, the remaining ingredients are all basic baking items.
• Freezer friendly – as brownies are so moist, these freeze exceptionally well, so pop some in the freezer for a later occasion.
• Conventional and Thermomix – both simple methods are included in the recipe card below.

What You Need

Since Biscoff has taken the world by storm, this favourite Belguim export is now stocked in all major supermarkets – thank goodness!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Butter – salted or unsalted, either is fine to use in this recipe.
• Lotus Biscoff spread – also known as cookie butter in the US.
• Caster sugar – also known as superfine sugar.
• Cocoa powder – choose a quality cocoa powder, such as Cadbury or Nestle, in all your baking for the very best results.
• Vanilla extract – or vanilla bean paste.
• Eggs – use large eggs (55-60g), and have these at room temperature as this helps in the baking process.
• Plain flour – also known as all purpose flour or AP flour.
• Extra Biscoff spread.
• Biscoff cookies – roughly chopped.

Equipment Required

I love a one-bowl mix, much less to wash up – and that’s always a good thing!

• Microwave and large microwave safe bowl.
• 20cm square baking tin – greased and lined.
• Oven – if your oven isn’t fan forced, increase the temperature to 170-180 degrees celsius and keep an eye on your Biscoff brownies after 25 minutes.

Step By Step Instructions

A simple melt, mix and bake recipe for these insanely delicious Biscoff brownies!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Melt

Preheat your oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set this aside.

Place the butter and ¼ cup Biscoff spread into a microwave-safe bowl, and heat for 1 minute.

Step 2 – Mix

Add the caster sugar and sifted cocoa powder and stir.

Heat in the microwave on 30 second bursts (50% power) until the sugar has almost dissolved and the ingredients have combined – stirring each time.

Allow mixture to cool slightly.

Step 3 – Add Wet Ingredients

Add the vanilla extract and eggs to the mixture and whisk until combined.

Step 4 – Add Sifted Flour

Sift the plain flour into the bowl and gently fold through.

Pour the brownie batter into the prepared tin.

Step 3 – Swirl & Bake

Place dollops of extra Biscoff spread across the top of the brownie.

Using a knife or skewer, lightly swirl the Biscoff spread through the brownie batter.

Place the roughly chopped Biscoff cookies on top of the brownie.

Bake for 30 minutes or until cooked through.

Leave Biscoff brownies in the tin to cool completely before removing and slicing.

Expert Tips

• For fudgy/moist brownies, cook for 25-30 minutes and test with a toothpick which should come out with moist (but not wet) crumbs on it. The top should be flaky and set. 
• For an extra indulgent treat, serve the brownies warm with a scoop of vanilla ice cream.
• Storage – store brownies in an airtight container at room temperature for up to 4 days or in the fridge for up to 5 days.
• Freezing – freeze Biscoff brownies in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours. 

FAQs

If you love Biscoff as much as I do, try these delicious Biscoff baking recipes!

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Biscoff Brownies

Rich and fudgy chocolate Biscoff Brownies with swirls of Biscoff throughout, and baked in just 30 minutes!

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Course: Dessert, Snack

Cuisine: brownies, Slices

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

0 minutes minutes

Total Time: 35 minutes minutes

Servings: 20 serves

Calories: 187kcal

Author: Lucy – Bake Play Smile

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Instructions

• Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.

• Place the butter and ¼ cup Biscoff spread into a microwave-safe bowl. Heat for 1 minute.If using a Thermomix – Place the butter and ¼ cup Biscoff spread into the Thermomix bowl. Melt for 3 minutes on 80 degrees, Speed 2.
• Add the caster sugar and sifted cocoa powder and stir. Heat in the microwave on 30 second bursts (50% power) until the sugar has almost dissolved and the ingredients have combined – stirring each time.If using a Thermomix – Add the caster sugar and cocoa powder and mix for 10 seconds on Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.

• Allow to cool slightly.

• Add the vanilla extract and the eggs and whisk until combined.If using a Thermomix – Add the vanilla extract and the eggs and mix for 10 seconds on Reverse, Speed 4. Scrape down the sides and repeat.
• Sift the plain flour into the bowl and gently fold through.If using a Thermomix – Add the plain flour and mix for 5 seconds on Speed 4. Scrape the sides of the bowl and repeat.

• Pour the brownie mixture into the prepared tin. Dollop the extra Biscoff spread over the top of the brownie. Use a knife or a skewer to swirl the Biscoff through the brownie batter.

• Place the roughly chopped Biscoff cookies on top of the brownie batter.

• Bake for 30 minutes or until cooked through.Leave in the tin to cool completely.

Notes

RECIPE NOTES & TIPS:

• For fudgy/moist brownies, cook for 25-30 minutes and test with a toothpick which should come out with moist (but not wet) crumbs on it. The top should be flaky and set. 
• For an extra indulgent treat, serve the brownies warm with a scoop of vanilla ice cream.
• Storage – store brownies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 5 days.
• Freezing – freeze in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours. 

Nutrition

Calories: 187kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 58mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 223IU | Calcium: 6mg | Iron: 0.3mg