Biscoff Fudge Brownies
The good news is this delicious Biscoff Fudge Brownies recipe is vegetarian and nut-free, and with some substitutions, they can be vegan and dairy-free.
These fudgy brownies are rich and bursting with caramel Biscoff-y flavor! Every bite is filled with swirls of delicious Biscoff spread and Biscoff crushed cookies. We can guarantee they’ll disappear quickly on any festive holiday, and their scrumptiousness will make guests want more.
As you probably know, we’re big Biscoff fans. But we’re also Maltester fans too, which is where this fab recipe originated from our Maltester Fudge Brownies…try it; you’ll love them! Our neighbors love them both, too. Oh, aren’t we lucky? They just can’t wait for us to make more!
What’s To Love?
💕 The texture of the Biscoff fudge brownies are slightly dense and fudgy, yet moist.
💕 Don’t require any complex cooking skills or hard-to-find ingredients.
💕 The crushed Biscoff cookies scattered throughout the brownie batter add pockets of crunchiness and a delightful cinnamon flavor.
💕 The combination of chocolate, Biscoff spread, and malt powder is simply magical.
💕 They taste as good as they look, making them an excellent dessert for almost any occasion.
💕 These brownies guarantee fudginess every time.
💕 They offer a deep, satisfying taste that chocolate and Biscoff lovers adore.
💕 Great for making in advance.
💕 Perfect for entertaining to serve at parties or gatherings.
Have you already tried these Biscoff Fudge Brownies? If so, let us know how they were…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Butter — regular butter is recommended for best results.
- Chocolate — use dark chocolate chips. Other good-quality brands are Lindt, Ghirardelli, Guittard, Valrhona, or Callebaut.
- Sugar — use golden caster sugar.
- Eggs — use large eggs at room temperature.
- Vanilla Extract — use Nielsen Massey, which is made with real vanilla beans and alcohol. The vanilla is quite potent and adds a beautiful richness to desserts.
- Flour — use all-purpose flour, which is sometimes referred to as plain flour.
- Malted Milk Powder — we use this malted milk powder. It sounds like an odd ingredient, but it’s a must to add because it contributes to the brownie’s maltiness.
- Cocoa — cocoa powder comes in natural and Dutch versions. Any unsweetened will work! Brands we like are Green & Blacks and Callebaut.
- Biscoff Spread — the texture of this smooth spread is similar to that of chocolate or peanut butter spread. Though, its main flavor profile is caramel and spices. The Biscoff Spread is made with only natural ingredients and is vegan-friendly.
- Biscoff Cookies — these spiced cookies, originating from Belgium and occasionally referred to as speculoos, have a unique taste of caramel and cinnamon. They are thin, crumbly, and crispy and are a combination of biscuit and coffee. Lotus Biscoffs are widely available in supermarkets worldwide and are used in this recipe.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Butter — we tested the brownie with dairy-free butter, which turned out perfectly.
- Chocolate — use your favorite; there are many other good-quality brands and dairy-free 70% chocolate options.
- Sugar — good alternatives are coconut sugar or light brown sugar.
- Cocoa — if you prefer using cacao powder, substitute with equal amounts.
- Vanilla Extract — if you prefer a non-alcohol base, use vanilla flavoring.
- Flour — brown rice flour is a great alternative; substitute equal amounts of rice flour and 1/2 teaspoon of guar gum.
- Malted Milk Powder — other good options are Ovaltine and Horlicks.
- Cocoa Powder — use your favorite dairy-free 70% chocolate.
- Biscoff Spread / Cookies — substitute with your favorite biscuit spread and cookies. Great substitutes are Nutella spread or peanut butter. For cookies, gingersnaps are a delicious alternative.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the Biscoff Fudge Brownies with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Biscoff fudge brownies are easy to make; the tedious part is waiting for them to cool slightly. Here’s a breakdown of how to get started on your journey (more detailed instructions are in the recipe card):
▶︎ To get started, preheat your oven to Gas 4, 180°C, 350°F, then grease and line your baking pan.
▶︎ To make the Biscoff Brownies start by gently melting the butter and dark chocolate together in a large saucepan. Once melted, stir in the sugar and vanilla until well combined, then beat in the eggs, one at a time, using a spatula or whisk.
▶︎ Combine the all-purpose flour, malted milk powder, and cocoa powder well. Sift into the chocolate mixture and gently fold until just combined.
▶︎ Smash up the Biscoff cookies, then add them and the chocolate chips into the mixture and distribute them evenly throughout the batter. Gently combine, then pour the brownie mixture into the prepared baking pan.
▶︎ Warm the Biscoff spread in the microwave for 10-20 seconds, then swirl over the top of the brownie mixture. 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. 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.
NOTE: We combine crushed cookies throughout the brownie batter rather than float on the top because the cooking process somewhat hardens the cookies.
For more detailed instructions, notes, and ideas…see the recipe card.
Tools You’ll Need
Want to make the best Biscoff Fudge Brownies? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- 24cm Square Pan
- Saucepan – to melt the butter and chocolate.
- Hand Mixer – to whisk all the ingredients together.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Parchment Paper – to line the cake pan to prevent sticking.
If you love those gadgets for this recipe, then you’ll love these beautiful saucepans for making your brownies. They’re our go-to for many of our recipes, and we think every budding chef needs them.
Induction-ready Stellar Stainless Steel Pans that are thick ‘hot-forged’ base, even heat distribution, highest quality 18/10 stainless steel, high straight sides and premium stainless steel cast handles, oven-safe handles, time-saving internal measuring guides, dishwasher safe, oven safe up to 240°C, and have a lifetime guarantee.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs after the recipe card for detailed instructions on storing, refrigeration, freezing, defrosting, and answering readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Biscoff fudge brownies are frequently eaten as a standalone dessert, but can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with them:
▶︎ Serve with extra Biscoff cookies.
▶︎ Serve the brownie slightly warm by microwaving for 10-20 seconds, then add a scoop of Vanilla Ice Cream. The cold and creamy ice cream complements the warmed brownies, creating a delightful temperature and texture contrast.
▶︎ Try a portion of our No-Bake Creamy Biscoff Mousse would be a match made in heaven. The cool, creamy texture of the mousse would contrast perfectly with warm brownies, creating a delightful juxtaposition of temperatures and flavors that is sure to impress.
▶︎ A dollop of freshly Whipped Cream can add a light and airy element to balance the dense and fudgy brownies. For an extra twist, you can even flavor the whipped cream with a hint of vanilla or your favorite creamy liqueur.
More Recipes
Here are some other delicious recipes that we think you might also like:
Thank you for checking out Biscoff Fudge Brownies!
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⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Biscoff Fudge Brownies
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
- 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.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Biscoff Fudge Brownies every time.
Your Questions Matter
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For food safety top tips, check out USDA.gov.
Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
I made these brownies today, my first-ever attempt at anything like this and I must say they’re absolutely gorgeous. Thank you for the great recipes!
Ooooh that’s awesome Kathryn. Enjoy!