If you love Biscoff and brownies, prepare to fall in love with these Biscoff Stuffed Brownies! A thick layer of Biscoff spread and crunchy vanilla Biscoff biscuits are baked between layers fudgy chocolate brownies. They’re indulgent, gooey, and packed with the irresistible spiced caramel flavour of Biscoff. This easy recipe is guaranteed to satisfy even the biggest of Biscoff lovers!
Not a Biscoff fan? Is Nutella more of your thing? Check out my viral Nutella Stuffed Brownies that inspired this Biscoff version.
Your Ingredients List
- Unsalted butter: The butter is melted with the dark chocolate to create a fudgier texture.
- 70% dark chocolate: Gives the brownies a rich and chocolatey flavour whilst balancing sweetness. Choose a bar of good-quality chocolate such as Menier or Lindt.
- White caster sugar: The fine texture of white caster sugar makes it ideal for whisking with the eggs to dissolve the sugar crystals. This step will give the brownies a glossy, paper-thin, crackly top.
- Eggs: This recipe uses 2 large, room temperature eggs. Or, 3 medium eggs.
- Self raising flour: The raising agent in self-raising flour adds a little extra thickness to the brownies, and since only a minimal amount is used, there’s no risk of creating a cakey texture. If you would prefer, you can use all-purpose plain flour.
- Cocoa powder: Gives the brownie structure, a softer texture and an enhanced chocolate flavour. The cocoa powder and flour are whisked together and then combined with the rest of the ingredients.
- Biscoff Spread: This recipe uses a whole jar of Biscoff spread, trust me, its worth it! The Biscoff is poured into a baking tin and frozen to make a thick slab. It’s the highlight of every bite, giving the brownies a gooey, thick, creamy centre.
- Biscoff Biscuits: I used the vanilla-filled Biscoff biscuits for a crunchy texture and creamy vanilla flavour.
About These Biscoff Stuffed Brownies
- FLAVOUR: Deep, rich chocolate flavour paired with the caramel spice of Biscoff.
- TEXTURE: Gooey, fudgy brownies stuffed with creamy, melty Biscoff and a biscuit crunch.
- SKILL: Beginner-friendly and easy to make!
- SERVES: Makes 12 thick brownie slices.
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and use myself.
How to Make the Frozen Biscoff Slab
These brownies are stuffed with a thick frozen slab of Biscoff that melts in the oven, creating a gooey, creamy centre. Follow these steps to make it:
- Line an 8-inch square baking tin with greaseproof paper.
- Remove the lid and foil from the Biscoff jar and microwave for 10-20 seconds to melt it.
- Pour the entire jar into the lined tin and spread out evenly.
- Freeze for at least 1 hour or until completely solid.
Tip: Keep the frozen Biscoff slab in the freezer until you’re ready to layer it in the brownies. It can quickly melt!
Layering the Biscoff Stuffed Brownies
The secret to the perfect Biscoff stuffed brownie is all in the layering. Here’s how to do it:
- Start with a brownie base – Spoon roughly half of the brownie mixture into a lined tin, spreading it right to the edges. It’s best to use less mixture than you think, so you have enough left to conceal the Biscoff filling.
- Add the Biscoff slab – Take the frozen Biscoff out of the freezer and place it on top.
- Add the Biscoff biscuits – Arrange 12 biscuits on top and press them down to nestle them into the spread.
- Top with the remaining mixture – Spoon the rest of the brownie mixture on top and smooth it out.
Baking Tips for a Fudgy Brownie Texture
Did you know brownies continue cooking as they cool down? That’s why it’s best to underbake your brownies slightly if you want a soft, fudgy texture. Overbaking brownies will result in a cakier, dry texture. For these Biscoff Stuffed Brownies, 20 minutes at 180°C (fan) is the recommended baking time.
What to look out for? The top should be set (no wet mixture) with small cracks forming around the edges, while the brownies should still have a slight jiggle when the tin is gently shaken.
When to slice them? Once baked, resist the urge to slice them straight away – allowing the brownies to cool at room temperature for at least four hours, or in the fridge for two hours, helps them firm up and enhances their dense, gooey texture. Cutting them too soon can lead to a messy, molten interior instead of clean, neat slices.
Recipe F&Q’s
This recipe uses an 8-inch square baking tin. It’s important to use the same-sized tin to get accurate results.
Yes you can! Self-raising results in a thicker brownie, but plain flour will also work.
Yes absolutely! Either the smooth or crunchy Biscoff spread works in this recipe.
Look for small cracks around the edges, set on top, and a slight jiggle in the middle. Overbaking will make them less fudgy. For these Biscoff Stuffed Brownies, 20 minutes is the recommended baking time.
Use a big sharp knife and wipe the knife clean between each cut for neat slices.
Store in an airtight container at room temperature for up to 5 days. You can also freeze them, individually wrapped in foil, for 2 months.
Subscribe For More Sweetness!
By signing up to my Instagram subscriber page, you’ll get exclusive access to step-by-step baking tutorial videos (with me in my kitchen), cake decorating masterclasses, recipe ask my anything chats, and much more!
Biscoff Stuffed Brownies
Ingredients
- 400 grams (1 jar) Biscoff Spread
- 150 grams (1 pack) Vanilla Biscoff Biscuits
- 150 grams 70% dark chocolate
- 150 grams Unsalted butter
- 2 large Eggs room temperatue
- 200 grams Caster sugar
- 130 grams Self-raising flour
- 20 grams Cocoa powder
Instructions
Start by preparing the frozen Biscoff slab:
- Line an 8-inch square baking tin with greaseproof paper.
- Remove the lid and foil from the Biscoff spread jar. Microwave for 10-20 seconds until melted. Pour the whole jar into the lined tin and spread out with the back of a spoon. Freeze for 1 hour or until solid.400 grams (1 jar) Biscoff Spread
Prepare the brownie mixture:
- Preheat the oven to 180°C (fan) / 200°C (conventional). Use the greaseproof paper to lift the frozen Biscoff slab out of the tin and return it to the freezer. Reline the baking tin ready for the brownie mixture.
- Break the dark chocolate up into a bowl and add the butter. Microwave in 30-second increments, stirring after each, until completely smooth and melted. Set aside to cool.150 grams 70% dark chocolate, 150 grams Unsalted butter
- Vigorously whisk the eggs and sugar in a separate bowl for a couple of minutes until pale in colour, thick and foamy.2 large Eggs, 200 grams Caster sugar
- Stir the flour and cocoa powder together.130 grams Self-raising flour, 20 grams Cocoa powder
- Add the dry ingredients and the melted chocolate mixture into the whisked eggs. Fold to combine.
Layer the Biscoff brownies:
- Spoon half of the brownie mixture into the baking tin and spread to the edges. Top with the frozen Biscoff slab and 12 Biscoff biscuits. Spread the remaining brownie mixture on top.150 grams (1 pack) Vanilla Biscoff Biscuits
Bake the brownies:
- Bake for 20 minutes. The brownies should be set on top (no wet mixture), with small cracks around the edges, and if you shake the tin, the middle should jiggle.
- Place in the fridge to set for 2 hours or leave to cool at room temperature for at least 4 hours. Slice into 12 and enjoy!
These brownies are HEAVENLY!!!! A must bake recipe!
LOVE this review, thank you so much for sharing!
Incredible recipe, make it now! Supes yums
Yay! Glad you loved them 😊
Hey.. looks yummy.. any egg replacement that you can suggest here?
Thank you! A couple of options for egg replacement:
Option 1: mix 2 tbsp ground flaxseed with 4 tbsp water and 2 tbsp oil. Let sit for 5 mins before using.
Option 2: Use 100g full-fat yoghurt