Molten Biscoff Brownies

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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

Course Dessert



  • 5 oz dark chocolate
  • 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


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 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!

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