Welcome to a world where chocolatey decadence meets the irresistible allure of Biscoff bliss. Today, I invite you on a journey to discover the epitome of indulgence with our Eggless Biscoff Brownies—a heavenly fusion of rich cocoa, velvety Biscoff spread, and the comforting crunch of Biscoff biscuits. In this tantalizing adventure, we’ll explore the art of creating brownies that are not only eggless but also bursting with the warm, caramelized flavours of everyone’s favourite speculoos cookies.
Imagine sinking your teeth into a fudgy, chocolate-infused delight, where each bite is a symphony of textures and tastes. The richness of the cocoa meets the creamy sweetness of Biscoff spread, enveloping your senses in a wave of pure satisfaction. And just when you think it can’t get any better, the playful crunch of crushed Biscoff biscuits adds an unexpected twist, elevating these brownies to new heights of indulgence.
INGREDIENTS USED IN EGGLESS BISCOFF BROWNIES
Butter
Butter helps create a moist and tender crumb in the brownie. It adds a level of richness that contributes to the overall texture of the dessert. Butter carries and enhances the flavour of other ingredients. This includes the chocolate, cocoa powder, and any additional flavourings used in the recipe. I have used Amul butter for this recipe.
Milk
Milk helps distribute the dry and wet ingredients evenly throughout the batter, ensuring a uniform consistency and flavour. If the recipe includes ingredients like cocoa powder or sweeteners, milk can assist in dissolving them, ensuring they mix thoroughly with the other ingredients. In a healthy brownie recipe, you might choose a lower-fat milk or a non-dairy alternative like almond or oat milk to reduce overall fat content. I have used Nestle milk for this recipe.
Sugar
Sugar is the primary sweetener in brownie recipes. It provides the characteristic sweet taste that balances the bitterness of ingredients like cocoa powder and enhances the overall flavour profile. During baking, sugar caramelizes, creating a desirable golden-brown crust on the top and edges of the brownies. This caramelization adds depth of flavour and visual appeal.
Whole wheat flour
Whole wheat flour retains the bran and germ components of the wheat kernel, which are rich in dietary fibre, vitamins and minerals. This enhances the nutritional content of cakes. The bran in whole wheat flour absorbs more liquid than refined flour, resulting in a dough or batter that may require additional moisture.
Cocoa powder
Cocoa powder is responsible for providing the rich, chocolatey flavour that is characteristic of brownies. It is the primary source of chocolate flavour in the recipe. Cocoa powder helps to provide structure and thickness to the brownie batter. It absorbs moisture and contributes to the overall texture of the brownie. Cocoa powder can be used in various ways, allowing for customization in the recipe. For example, you can use natural or Dutch-processed cocoa powder, or even experiment with different types of chocolate powders for different flavour profiles. I have used this.
Dark chocolate
Dark chocolate plays a crucial role in making brownies, contributing to both the flavour profile and texture of these Eggless Biscoff Brownies. The cocoa content in this dark chocolate adds layers of complexity to the brownies. Higher cocoa percentages result in a more nuanced flavour with notes of bitterness and a subtle fruitiness.
Biscoff spread and Biscuits
Biscoff spread adds a rich, caramelized flavour to the brownie batter. Its unique blend of spices, including cinnamon and nutmeg, infuses the brownies with warmth and depth, creating a comforting and indulgent treat. Biscoff spread provides sweetness to the brownies, complementing the cocoa flavour and balancing the richness of the chocolate.
The biscuit pieces create pockets of crispiness throughout the brownies, providing contrast to the soft and chewy texture of the chocolate base.
EQUIPMENT USED FOR MAKING EGGLESS BISCOFF BROWNIES
This recipe comes together quickly and hardly needs any equipment.
Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.
I have used a single bowl to combine all the ingredients. So you can say it’s a one bowl recipe. Hehe.
A spatula and a whisk help to bring in the batter together.
I used a square oven safe mould to bake my brownies.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE EGGLESS BISCOFF BROWNIES
- Make sure the ingredients are at room temperature.
- You can use melted ghee to make the recipe even more healthy.
- You can use low-fat dairy or dairy alternatives like almond milk or oat milk for a healthier cake.
- Allow the brownie to cool for a few minutes before digging in. This helps it set and improves the texture.
- Once baked, check with a skewer if it comes out dry. Don’t overbake it or the texture will not turn out good.
- You can experiment with the toppings like Nutella swirls or oreo biscuit chunks.
- Refrigerate the brownies for 30 mins at least before slicing to get clean smooth edges.
- 1 cup dark chocolate (175 grams)
- 1 cup butter (226 grams)
- ¾ cup sugar
- 1+1/2 cup milk
- 1 cup whole wheat flour
- ¾ cup cocoa powder
- ¼ cup biscoff spread
- 8-9 lotus biscoff biscuits
- Preheat the oven to 180 degree celsius and line an 8X8 inch square pan with parchment paper leaving handles on both the sides
- Add butter and chocolate in a bowl and melt in a microwave at 30 seconds interval till melted completely.
- Once the mixture cools down add in the sugar and milk and whisk it properly.
- Now add in the whole wheat flour and cocoa powder. Give this a good mix to bring the brownie batter together.
- Pour the brownie batter into the prepared square pan and make biscoff spread swirls on top using a piping bag filled with the spread. Arrange a few biscoff cookies on the top and bake the brownies in the preheated oven for 30-35 minutes
- Once baked, let it cool down completely before cutting it into equal squares.
If you like my Eggless Biscoff Brownies recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
Craving more tasty treats? Grab one of my published books from the links below and let’s get baking!
- Bake with Shivesh- Here
- A Cookbook For Special Days, Special People – Here
- Eggless Baking With Shivesh- Here
- Desserts For Every Mood- Here
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