Rich, gooey chocolate brownies with a crinkle top and an oozing Biscoff spread center… it’s hard not to fall in love with them! This recipe doesn’t require any eggs and can be made dairy-free, plus they are super simple to make.
Molten Biscoff Brownies
Ingredients
Brownie:
- 5 oz dark chocolate
- 1¼ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup light brown sugar
- ½ cup dairy or dairy-free butter
- ½ cup dairy or dairy-free milk
- ½ cup dark cocoa powder
Filling and Topping:
- 7 oz Biscoff spread frozen
- 6 crushed Biscoff cookies for topping
Instructions
Prepare the Biscoff Filling:
- Line and lightly grease a 6-inch square baking pan with parchment paper.
- Pour the Biscoff spread into the prepared pan and freeze until set.
Preheat the Oven:
- Preheat your oven to 350°F (180°C).
Make the Brownie Batter:
- In a saucepan, melt the butter and sugars over low heat. Add the milk and turn off the heat.
- Add the chocolate to the saucepan, letting it melt. Stir until smooth.
- Sift the flour and cocoa powder into a large bowl.
- Pour the wet ingredients into the dry ingredients and mix until combined.
Assemble the Brownies:
- Remove the frozen Biscoff from the pan and re-grease and re-line the pan.
- Pour half of the brownie batter into the pan.
- Place the frozen Biscoff slab on top of the batter.
- Cover with the remaining brownie batter.
- Sprinkle the crushed Biscoff cookies on top.
Bake:
- Bake for 25 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs.
Cool and Serve:
- Allow the brownies to cool completely before slicing.
- Serve with ice cream for an impressive yet simple dessert!