These rich and fudgey Biscoff Brownies can be ready to enjoy in just 45 minutes!

You will love the simple ingredients required for this recipe, PLUS it can be made using just one bowl – hooray! Find both regular and Thermomix cooking instructions in the recipe card below.

Nothing beats a good brownie recipe, especially one which can be made in just one bowl! These easy Biscoff Brownies are ridiculously easy to make, and you won’t be able to stop yourself from eating just one piece!

This recipe is based on my popular easy Chocolate Brownie recipe, with the addition of Biscoff spread and biscuit pieces.

Ingredients

Please note you will find a full list of ingredients and the quantities required in the recipe card below.

To make these easy Biscoff Brownies, you will need: plain flour, caster sugar, cocoa, eggs, vanilla extract, butter (unsalted), Biscoff spread and approximately 5 Biscoff Biscuits to decorate your brownies with just before they go into the oven.

You can use either traditional smooth Biscoff spread for this recipe or for added crunch, try using the crunchy version of Biscoff spread.

How to Make Biscoff Brownies

Please note you will find the full recipe instructions with both regular and Thermomix methods in the recipe card below.

Step 1. In a large saucepan (or Thermomix), add the butter, cocoa and caster sugar and cook until well combined.

Step 2. Add the eggs and vanilla extract and mix to combine.

Step 3. Add the flour and mix to combine.

Step 4. Transfer the brownie mixture into the prepared baking dish. Gently smooth the surface with a spoon.

Step 5. Add scoops of Biscoff spread to the top of the Brownie and use a knife to swirl through.

Step 6. Crumble the Biscoff biscuits and sprinkle over the top of the brownies before placing into the oven to bake.

Step 7. Allow the brownies to completely cool before slicing into pieces.

Recipe Hints

When cooking the cocoa, sugar and butter it is essential to cook until the sugar has dissolved.

It is important to not overcook this recipe as otherwise you will not get a soft and fudgey brownie.

Allow the brownies to fully cool before slicing into pieces, as this helps them to set.

This recipe can be baked in a different sized container, however the cooking time and yield will vary.

Store in an airtight container at room temperature and consume within five days. This recipe is also freezer friendly.