Brownies. So simple to make, yet so many possibilities! 😀
I couldn't think of anything that wouldn't pair nicely in brownies. Any chocolate, any biscuit, any sweet..just everything goes with brownies!
You all know that i LOVE biscoff spread. It's just unreal! What's not to love right? So, does this come as a surprise to anybody that i just had to add to brownies!?
These Biscoff Swirl Brownies are AMAZING. They're perfectly rich, dense fudgy and in every bite there is a taste of biscoff. Crunchy biscoff pieces and also a delicious and silky smooth biscoff swirl, yum!
If you are a biscoff lover, these are definitely for you!
Recipe
Rich and fudgy brownies with crunchy biscoff biscuit pieces and silky smooth biscoff spread swirls!
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Cool Time: 1 hour +
Total Time: 1 hour 50 minutes
Servings: 16
Author: Zainab
Ingredients:
90g plain flour
35g cocoa powder
3 large eggs
200g unsalted butter
200g dark chocolate chunks
200g milk chocolate chunks
275g granulated white sugar
150g biscoff biscuits, chopped
170g biscoff spread, smooth or crunchy
Equipment & extras;
9x9 inch deep square baking tin
Parchment paper
Cooking spray, optional*
Method:
1. Preheat your oven to 180C/160C Fan and line a 9x9 inch deep square baking tin with parchment paper. I then like to spritz the baking paper with a little cooking spray. This part is optional, however I do feel that it helps the brownies not stick to my parchment paper ☺️.
2. Begin by adding the dark chocolate chunks and butter into a medium sized bowl and melting them in the microwave. I usually do 30 second intervals. Leave aside to cool whilst you carry out the next step.
3. In a large bowl with an electric whisk or the bowl of your stand mixer with the whisk attachment, whisk together the eggs and sugar until a thick 'milkshake-like' consistency is formed. I whisk for about 6 minutes on full speed. The mixture needs to double in size - it will become very pale.
Note: You will know when the mixture is ready when it leaves a trail for a couple of seconds before disappearing when done.
4. Fold in the eggy sugar mixture into the melted butter and chocolate. Use a spatula for this step and fold VERY gently. Its important to fold slowly so that the air isn't released. No air=flat brownies and we don't want that! 😄
5. Then add in the plain flour and cocoa powder. Fold in gently with a spatula.
6. Add in the milk chocolate chunks and biscoff biscuits. Fold in gently.
7. Pour the brownie mixture into the lined baking tin and spread out evenly and leveled.
8. Using a tablespoon, dollop several tablespoons of biscoff spread on top of the brownie mixture. I usually do about 7-9 big dollops.
9. Using a large skewer or stick, swirl the biscoff spread around in the brownie mixture a little.
10. Bake the Brownies in the oven for 30-35 minutes, or until baked through. I tend to check them after 25 minutes as some ovens are hotter than others!
11. Once the brownies are cooked, remove from the oven and place on a cooling tray. Allow the brownie to fully cool before cutting into them. See notes for how i cool my brownies**
12. Enjoy with a lovely cuppa!..or eat 6 in a row with a massive glass of milk like me! 😂
Notes
Store in an airtight container for up to 5 days.
You can freeze the brownies in a freezer bag for up to 6 months. Revive them by letting them defrost at room temperature or placing them in a microwave for 10-30 seconds.
Tips for cooling the brownies:
Allow your brownies to cool for at least 1 hour and up to 4 hours. I leave mine to cool for 4 hours before cutting into them.
If the brownies are too hot and you cut into them, they will be very fudgy. Over the hours f cool, the brownies will be just as fudgy but more dense. This gives that nice clean cut that you want.
Calories per brownie: 449
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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