Ingredients
Brownie Batter
- 150 g (¾ cups) semi-sweet chocolate (e.g., Callebaut Dark Chocolate callets)
- 150 g (¾ cups) unsalted butter
- 3 eggs, room temperature
- 150 g (¾ cups) granulated sugar
- 150 g (¾ cups) brown sugar
- 30 g (⅓ cups) unsweetened Dutch-processed cocoa powder
- 75 g (⅔ cups) all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon salt
Biscoff Layer and Decoration
- 300 g (1⅓ cups) homemade Biscoff spread (cookie butter)
- 10 Biscoff cookies to decorate the top before baking
Instructions
- Preheat the Oven: Set your oven to 180°C (356°F) without the fan to prepare for baking the brownies.
- Prepare the Pan: Take a 7 inch (18 cm) square brownie pan, lightly brush the inside with a small amount of oil, then line the bottom and sides with parchment paper. Set aside.
- Melt Chocolate and Butter: In a heatproof bowl, melt the chocolate and unsalted butter together over simmering water on medium heat until smooth, then remove from heat.
- Whip Eggs and Sugars: Using an electric hand mixer, beat the room temperature eggs with both granulated and brown sugar until the mixture turns pale and fluffy, approximately 5-7 minutes.
- Combine Mixtures: Pour the melted chocolate and butter mixture into the whipped eggs and sugar mixture. Gently fold together with a rubber spatula, avoiding the use of a mixer to keep the batter light.
- Add Dry Ingredients: Sift in the all-purpose flour, cinnamon, salt, and cocoa powder. Carefully fold these into the batter without overmixing to maintain a fudgy texture.
- Layer the Batter with Biscoff: Pour half of the brownie batter into the prepared pan. Pipe the homemade Biscoff spread over this layer evenly, taking care not to mix it with the batter. Then, pipe the remaining brownie batter on top of the Biscoff layer, smoothing the surface with an offset spatula.
- Decorate: Place the 10 Biscoff cookies evenly on top of the batter layer to add crunch and a decorative touch.
- Bake: Bake the brownies in the preheated oven for 25-30 minutes. The edges should appear baked while the center remains slightly gooey but not raw. Avoid overbaking to keep the fudgy texture.
- Cool and Serve: Allow the brownies to cool completely in the pan before carefully cutting into portions. Store at room temperature or refrigerate for 2-3 days to maintain freshness.
Notes
- Using room temperature eggs helps create a better emulsion and fluffier batter.
- Do not overmix once dry ingredients are added to ensure fudgy brownies.
- The brownies continue to set as they cool, so avoid overbaking to prevent dryness.
- Parchment paper lining makes it easier to remove brownies from the pan.
- Store leftovers in an airtight container at room temperature or refrigerate for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
