Biscoff Swirled Chocolate Fudge Brownies

The first time I discovered Biscoff was back in October when I went back home (SF Bay Area) at the Westfield Shopping Center a.k.a Bloomingdale’s Mall at a little waffle shop by the BART.  I was tempted to buy a couple jars and bring it home with me, but there was just not enough room in my luggage for it.  Let’s face it, I am horrible at packing.  I can never manage to be under the 50 lb. limit.


So, Imagine my giddiness finding this jar full of happiness on the shelf of the Walmart on 15th Street in Joplin, MO.  It was a happy moment and a “What can I make with this?” moment.

When I got home I sat and thought about what it is I would do with this wonderful spread. I thought about making cookies, cake, cupcakes, mousse, pie, ice cream and then  I decided that making brownies would be a good fantastic idea and I was right.



Biscoff Swirled Fudge Brownies

slightly adapted from: king arthur flour


1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon instant coffee
1 tablespoon vanilla extract
1 1/2 cups flour
2 cups chocolate chips
1/3 cup Biscoff spread


Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

Add the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Spoon the batter into a lightly greased 9" x 13" pan. Dollop the Biscoff spread on top of the brownie and using a sharp knife swirl into the mixture.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean


One Response to “Biscoff Swirled Chocolate Fudge Brownies”

  1. 1

    Hillary — April 30, 2012 @ 11:10 pm

    Hello Marisol
    Thanks for the Biscoff Swirled Fudge Brownies recipe.
    I’ll create one for sure, my kids are gonna like it 🙂
    If you don’t mind, can I submit your Biscoff Swirled Fudge Brownies photo in ?
    It’s a food photography site full of all DIY food pictures from members around the world. Or perhaps you’d like to submit by yourself? Let me know when you did, so I can share it.

Leave a Comment