Ingredients
Equipment
Method
- Preheat your oven to Gas4, 180°C, 350°F.
- Grease and line your springform baking pan with parchment paper.
- Melt the unsalted butter and dark chocolate in a saucepan over low heat, stirring until smooth. Alternatively, you can melt them in the microwave in short bursts, stirring in between.200 grams Butter, 200 grams 70% Dark Chocolate
- Once the chocolate and butter are melted, remove the saucepan and stir in the sugar and vanilla until well combined.250 grams Golden Caster Sugar, 1 tsp Vanilla Extract
- Beat in the eggs, one at a time, using a whisk or and mixer on low setting. Make sure each egg is fully incorporated before adding the next one.3 large Eggs
- Combine the all-purpose flour, malted milk powder, and cocoa powder well.85 grams All-Purpose Flour, 40 grams Malted Milk Powder, 40 grams Cocoa Powder
- Sift into the chocolate mixture and gently fold until just combined. Be careful not to overmix.
- Smash up the Biscoff cookies slightly by placing them in a sandwich bag. Tie it up, but leave a little air to escape. Gently smash the bag using a rolling pin.150 grams Biscoff Cookies
- Add the smashed cookies and chocolate chips to the mixture and distribute them evenly throughout the batter without over-stirring.200 grams Dark Chocolate Chips
- Warm the Biscoff spread in the microwave for 10-20 seconds, then swirl over the top of the brownie mixture.200 grams Biscoff Spread
- Marble together with a skewer.
- Bake the brownie in your preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. The brownies should be set around the edges but slightly gooey in the middle.
- Once baked, remove the brownies from the oven and let them cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely.
- Cut them into squares and serve as is with fresh cream or even ice cream.
Video
Notes
Here are some top tips to help you succeed in making Biscoff Fudge Brownies like a pro:
- Start with high-quality ingredients, including fresh eggs and real butter. The quality of your ingredients will greatly impact the taste and texture of your brownies.
- Use good-quality chocolates and cocoa powder for the best chocolate flavor.
Allow your eggs and butter to come to room temperature before using them. - Room-temperature ingredients blend more easily and result in a smoother batter.
- Biscoff spread, like peanut butter, can be thick when kept at room temperature, especially if cold. Before adding the spread to the batter, warm it in the microwave for 10-20 seconds to make it easier to work with.
- Mix the batter just until the ingredients are combined. Overmixing can lead to tough brownies. Use a gentle hand when folding in the dry ingredients.
- Be careful not to overbake the brownies. They should have a slight wobble in the middle when they come out of the oven and will firm up as they cool down.
- When melting the chocolate and butter, use low heat and stir frequently to avoid burning the chocolate. You can also melt them in the microwave in short intervals, stirring in between.
- Brownies should be slightly underbaked for a fudgy texture. When a toothpick inserted into the center comes out with a few moist crumbs, they are done. The residual heat will continue to cook them as they cool.
- Allow the brownies to cool in the pan, then cut them up or use the brownie cutter. Transfer them to a wire rack to cool completely. This helps prevent them from becoming too dense and developing the right texture.
- Use good quality 70% dark chocolate for the best chocolate flavor.
- We combine crushed cookies throughout the brownie batter rather than float them on the top because we think the cooking process hardens the cookies too much.
