Pastry by Saloni

How to Make Chocolate Biscoff Brownies
1 Spread the Biscoff spread on a square piece of parchment paper (same size as the baking pan). Freeze for at least 30 minutes while you prepare the brownie batter. This step helps the Biscoff stay gooey and centered during baking rather than dissolving into the batter.
2 Preheat the oven to 170°C (340°F). Grease and line an 8x8-inch (20x20 cm) square baking tin with parchment paper, leaving a slight overhang on the sides to make removal easier after baking.
3 In a heatproof bowl, melt the butter and chopped chocolate together over a pan of gently simmering water (double boiler method), stirring until smooth. Alternatively, melt them in the microwave in short bursts, stirring in between to prevent overheating. Let the mixture cool slightly before proceeding.
4 Add both sugars and warm milk to the melted chocolate mixture. Whisk until fully combined and the sugar begins to dissolve. This creates a glossy, cohesive base for your batter.
5 Sift in the flour, cocoa powder, baking powder, and salt. Stir until the batter is smooth and no visible streaks of flour remain. Fold in chocolate chips if desired for extra richness.
6 Spread half of the brownie batter into the prepared tin and smooth it out evenly. Place the frozen Biscoff dollops across the surface, spacing them out so each slice will have some filling. Gently spread the remaining batter over the top, making sure to completely cover the Biscoff.
7 Decorate the top with whole or crushed Biscoff cookies, pressing them lightly into the surface so they adhere during baking.
8 Bake for 25–30 minutes, or until the top is set and a toothpick inserted near the edges comes out with moist crumbs. The center will remain soft due to the Biscoff filling.
9 Allow the brownies to cool completely in the tin. Once set, lift them out using the parchment overhang and slice with a warm knife for clean, even edges.