Maria Bonita’s unbelievable Biscoff brownies recipe | EUROtoday

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The brownies that made me fall again in love with brownies, these are extraordinarily fudgy. You can omit the topping and simply use the brownie recipe as a base, including nuts and adorning it as you want. Maria Bonita provides cafés in Oxford and likewise makes beautiful bespoke desserts.


Prep time: 20 minutes, plus cooling time

Cook time: 40 minutes


Makes 12


  • 250g salted butter
  • 300g darkish chocolate (70% cocoa solids), damaged into items
  • 300g caster sugar
  • 75g gluten-free plain flour
  • 7 medium eggs
  • 150g Biscoff unfold (at room temperature)
  • 50g crushed Biscoff biscuits, to brighten


  1. Preheat the oven to 160C/150C fan/gasoline mark 3. Line a 28 x 15cm brownie tin with 2 items of parchment paper so that every piece overhangs the perimeters to permit for straightforward elimination.
  2. Slowly soften the butter in a pan, then improve the warmth and prepare dinner till it has turned golden brown and nutty. Turn off the warmth and add the darkish chocolate. Leave it to take a seat for a minute, then stir till effectively blended. Leave to chill.
  3. Sift the sugar and flour collectively. Add the eggs and blend for five minutes, then incorporate the brown butter and chocolate combination.
  4. Pour the combination into the tin instantly and bake for half-hour – although examine after 25 minutes – or till it wobbles within the center like a cheesecake.
  5. Cool for 4-6 hours within the tin, till very set. Once the brownie is ready, take away it from the tin and place it on a slicing board.
  6. Beat the Biscoff unfold till it resembles buttercream, then unfold this excessive of the brownie. Sprinkle with the crushed Biscoff biscuits.
  7. Cut the brownie into rectangles (a knife that’s been warmed in boiled water then dried will assist) to serve.