Biscoff Stuffed Brownies
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!
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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!
