This recipe combines two of the greatest sweet treats around: Biscoff and Brownies. These Biscoff gooey chocolate brownies are so so so good you will be very thankful you made them! The brownie is super gooey, chocolatey and rich. Whilst the Biscoff layer provides a sweet, biscuity flavour which pairs perfectly with the chocolate.
If you have tried my other Brownie Recipe with chocolate ganache, you will already have an idea about what these taste like. The brownie mixture is the same in this recipe: sweet, chocolatey, rich with a beautiful crackly top. However the big difference is the addition of Biscoff which I think elevates it to a whole new level! If you aren't a fan of Biscoff or you want to try something else, you could do a layer of jam, chocolate spread, peanut butter or simply just omit this stage and enjoy a classic choc brownie.
All you will need for this recipe is listed below. Keep scrolling down to see the exact quantities and instructions for this recipe.
- Vanilla extract
- Cocoa powder
- Biscoff spread
To build the Biscoff layer in these brownies, you are going to freeze a layer of Biscoff spread. I did this by simply spreading some of the Biscoff spread onto a piece of baking paper in the same shape as my baking tray. It is worth measuring the baking tray first to ensure the Biscoff layer will actually fit in it once frozen!
Add your first brownie layer
Add the Biscoff layer
The main equipment I use for this recipe is a small 15cm baking tray with a removable bottom. The removable bottom is important as it allows you to easily get the brownie out of the tin after baking!
I hope you love these biscoff gooey chocolate brownies. Let me know if you have any questions or how you get on!
Biscoff Gooey Chocolate Brownies
- 120 g Butter
- 120 ml Soy milk
- 250 g Sugar white, caster
- 1 ½ tablespoon Vanilla extract
- 150 g Chocolate I used a semi-sweet dark chocolate
- 60 g Cocoa powder
- 160 g Flour all-purpose, plain, white
- ½ teaspoon Salt
- 6 tablespoon Biscoff spread smooth
- To a piece of baking paper, add the Biscoff spread. Spread it into the shape of your baking tray. Ensure that the spread will be able to fit in whatever baking tray you are going to use once it is frozen. Freeze for a minimum of 2 hours (you could do this the night before).
- When the Biscoff layer is frozen and ready to go, Pre-heat your oven to 180°C/ 356°F. Line the bottom and the sides of your baking tray with baking paper. Note, I used a small 15cm baking tray with a removable bottom for this recipe. If your baking tray is bigger, bear in mind that your brownies will be thinner than mine photographed. To combat this, you could increase the ingredient amounts.
- In a saucepan, melt your butter on a low heat. Once melted, add your milk, sugar and vanilla extract and combine. Then add the chocolate. Take off the heat and continue stirring until the chocolate is completely melted.
- In a large bowl, sieve the flour, cocoa powder and salt. Combine together with a spoon.
- Pour the wet ingredients into the large bowl with the dry ingredients. Mix together.
- Pour half of your brownie mixture into your lined baking tray. Then add the frozen layer of Biscoff spread. Then add the remaining brownie batter.
- Bake your brownies for 25 minutes.
- Once the time is up, remove the brownies from the oven. They should have developed a crackly top but will still be lovely and gooey in the middle. Leave the brownies to completely cool.
- Cut them up and devour! I hope you love them.