Introduction
Biscoff brownies are a delightful treat that combines the rich, fudgy texture of brownies with the caramelized flavors of Biscoff cookies. This recipe not only ensures a delicious outcome but also offers an eggless option, making it suitable for those who prefer to avoid eggs or have dietary restrictions. You’ll love the layers of flavor and the delightful crunch of crushed Biscoff cookies on top of these brownies.
Detailed Ingredients with measures
– All-purpose flour: 1 cup
– Unsweetened cocoa powder: 1/2 cup
– Sugar: 1 cup
– Brown sugar: 1/2 cup
– Biscoff spread: 1/2 cup
– Butter (or a substitute for eggless option): 1/2 cup
– Baking powder: 1 teaspoon
– Vanilla extract: 1 teaspoon
– Salt: 1/4 teaspoon
– Biscoff cookies (crushed): 1/2 cup
Prep Time
The preparation time for Biscoff brownies is approximately 15 minutes. This includes gathering your ingredients and mixing them together.
Cook Time, Total Time, Yield
– Cook Time: 25-30 minutes
– Total Time: 40-45 minutes
– Yield: 16 brownies
These brownies are perfect for sharing with friends or enjoying as a sweet treat at home. With their unique flavor profile and satisfying texture, they are sure to impress everyone who tries them. Enjoy baking!
Detailed Directions and Instructions
Step 1: Preparing the Baking Pan
Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
Step 2: Melting the Chocolate
In a microwave-safe bowl, add the chopped chocolate along with the Biscoff spread. Heat in the microwave in 20-second intervals, stirring in between, until smooth and completely melted.
Step 3: Mixing Ingredients
Once the chocolate mixture is cool, add in the brown sugar and granulated sugar. Mix well until combined.
Step 4: Adding Wet Ingredients
Add in the vanilla extract and salt to the mixture. Stir until well mixed.
Step 5: Adding the Egg and Egg Substitute
If using eggs, add one large egg to the mixture. If opting for the eggless version, mix in the egg substitute (flaxseed meal or your preferred alternative). Combine until smooth.
Step 6: Incorporating Dry Ingredients
Gradually sift in the flour, mixing gently but thoroughly until the flour is just incorporated. Avoid overmixing for a fudgy texture.
Step 7: Adding Biscoff Cookie Crumbs
Fold in the crushed Biscoff cookies into the brownie batter, ensuring an even distribution.
Step 8: Pouring into the Pan
Pour the brownie batter into the prepared baking pan, spreading it evenly. Use a spatula to smooth the top.
Step 9: Baking
Preheat the oven to 180°C (356°F) and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Step 10: Cooling the Brownies
Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Notes
Note 1: Chocolate Selection
Use high-quality dark chocolate for the best flavor and texture in your brownies.
Note 2: Egg Substitute
If you’re making the eggless version, ensure your egg substitute is appropriate for baking and provides the right moisture content.
Note 3: Storage
Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Note 4: Serving Tips
Serve the brownies with a drizzle of Biscoff spread or a scoop of vanilla ice cream for an indulgent dessert.
