Moist, deeply chocolate brownies with a silky cream made from Biscoff spread — a dessert that is hard to resist. They bake beautifully in a 20 × 20 cm pan and slice into 9 neat squares: dense texture, a glossy crust, and a delicate spiced finish from the cream.
Ingredients
- 6 oz | 170 g unsalted butter
- 2.5 oz | 70 g milk chocolate (couverture)
- 1 cup | 200 g sugar
- 7 tbsp | 100 ml milk
- 1 packet vanilla sugar
- 3 eggs
- 3.9 oz | 110 g flour
- 1 oz | 30 g cocoa powder
- 1 package chocolate chips
Biscoff Cream
- 8.8 oz | 250 g mascarpone
- 8.8 oz | 250 g Biscoff spread
Step-by-Step Recipe
- Preheat the oven to 320°F | 160°C, top and bottom heat. Line a 20 × 20 cm baking pan with parchment, leaving an overhang.
- Melt the milk chocolate over a double boiler or in short bursts in the microwave until smooth. Bring the butter to room temperature so it is soft and pliable.
- Beat the eggs with the sugar for 2–3 minutes until pale and foamy. Add the vanilla sugar, soft butter, melted chocolate and milk, then mix until smooth.
- Sift the flour and cocoa powder directly into the batter and gently fold in until silky, without overmixing.
- Fold in the chocolate chips, reserving a small handful for the top.
- Transfer the batter to the pan, smooth the surface and scatter over the remaining chips. Bake for 35 minutes at 320°F | 160°C: the centre should still be slightly moist.
- Let the brownies cool completely in the pan.
- For the cream, combine the mascarpone and Biscoff spread and beat with a mixer until smooth and creamy.
- Spread the cream over the cooled brownies and level it out. If you like, finish with a few more chocolate chips.
- Chill for 20–30 minutes, then cut into 9 squares.
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Tips and Variations
- More chocolate: swap the milk chocolate for 60–70% dark chocolate for a deeper flavour and better balance.
- Sugar: you can use half white and half brown sugar for an even fudgier texture.
- Do not overbake: aim for a slightly moist centre and set edges; a skewer should come out with damp crumbs.
- No Biscoff spread: replace it with peanut butter or hazelnut spread, adding a pinch of cinnamon for warmth.
- Storage: keep in an airtight container in the fridge for up to 3 days; let the dessert warm slightly before serving.
Nutritional Value per Serving
| Energy | ≈ 690 kcal |
| Protein | ≈ 7.6 g |
| Fat | ≈ 45.7 g |
| Carbohydrates | ≈ 62 g |
FAQ
Can I make them without chocolate chips?
Yes. Replace them with an equal amount of chopped chocolate and fold it into the batter the same way.
What can I use instead of milk in the batter?
10–20% cream, plant milk or even water will work. With cream, the brownies will be a little more tender.
How do I know the brownies are done?
The edges should spring back and pull away from the pan, the top should look matte, and a skewer inserted into the centre should come out with moist crumbs, not wet batter.