Brownies with a Biscoff Swirl

Brownies are such a popular and useful sweet treat. They work equally well as a cake, snack or a pudding; we particularly like a warmed brownie with ice cream and caramel or magic chocolate sauce – mmmmm pure pudding heaven. Since it was chocolate week on the Bake Off and brownies were one of the challenges I had to post a brownie recipe. In the show the contestants went for decorated brownies which mainly ended up too sweet and sickly. In my opinion a brownie doesn’t feed much adornment – instead it’s all about the chocolate flavour.

However, this version with a subtle Biscoff swirl manages to look gorgeous and also enhance the flavour without overpowering the chocolate. Since these brownies are extra rich and decadent with plenty of melted chocolate stirred in, the sweet Biscoff swirl works a treat, adding a smooth sweetness than plays well against the chocolate. The resulting brownies are luxurious, intensely chocolatey with a super Biscoff swirl, what could be better?

Brownies with a Biscoff Swirl

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

4 tbsp cocoa powder

150g self-raising flour

110g caster sugar

1/2 tsp salt

1 tsp vanilla extract

5 tbsp flavourless oil, I use sunflower

250ml dairy-free milk

100g dairy-free chocolate, melted

4 tbsp Biscoff spread

  1. Preheat the oven to 180 degrees centigrade. Line a brownie tin with parchment
  2. In a bowl, mix together the cocoa, self-raising flour, caster sugar and salt.
  3. Pour in the oil, milk and vanilla and mix to form a smooth batter
  4. Stir in the melted chocolate (this will make the batter much stiffer)
  5. Transfer to the lined brownie tin and level off.
  6. warm the Biscoff spread so it becomes runnier, dollop over the brownie batter and using the handle of a wooden spoon swirl it though
  7. Bake for 20-25 minutes. It should be a bit gooey looking in the middle. Cool fully in the tin before cutting into portions.

Quick fix biscoff twix

I came across this idea of making a Twix style bar and topping it with Lotus Biscoff spread rather than caramel and immediately had to make a friendly version. Twix bars are sadly missing from our free-from lives and since crunch, Biscoff and chocolate are a match made in heaven, we needed them in our lives as soon as possible. I’ve used dark chocolate as I think it contrasts better with the sweet Biscoff spread, but feel free to use your favourite kind of chocolate.

You basically make some shortbread fingers, top with a good helping of Biscoff spread and then liberally coat in chocolate – what could be simpler? You could make these in moulds for added beauty, but these bars were all about speed and there’s something cosy and comforting about the free form homemade style!

Quick Fix Biscoff Twix Bars

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes approx 20 shortbread fingers, half of which will get a Biscoff and chocolate top

  • 225g plain flour
  • 75g golden caster sugar
  • 150g dairy-free margarine (I used Pure sunflower)
  • 1 vanilla pod (I left it out as didn’t have one, but it’s much nicer with)
  • half a jar of biscoff spread
  • 120g dairy-free chocolate
  1. Preheat the oven to 180 degrees centigrade
  2. Line a baking sheet with non-stick parchment
  3. Sift the flour into a bowl and stir in the sugar and vanilla
  4. Add the dairy-free spread and rub in with fingers. Once it starts to combine, bring together to form a soft dough.
  5. On a lightly floured surface, roll out the dough to 1cm thickness.
  6. Cut into even sized finger shapes
  7. Place on the lined baking sheet and bake for 15 minutes. Then turn the baking sheet round and bake for another 10 minutes.
  8. Once the shortbread is golden brown remove from oven. Cool on the baking sheet.
  9. Place the Biscoff spread into a piping bag and pipe a stripe onto of each finger
  10. Melt the chocolate in a bain-marie or a microwave and coat each biscoff finger with an even coating of chocolate and then leave to set