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Biscoff S’mores Brownies has layers of Biscoff cookies, fudgy brownies, roasted marshmallows and Biscoff spread.
Hi! If you’re new here, you may not realise I am obsessed with s’mores. (Although I didn’t know what a s’mores was until I started food blogging as s’mores aren’t really a thing in New Zealand).
Due to this obsession, we have another s’mores inspired recipe!
Actually, the inspiration for this recipe came from Cupcake Jemma’s recipe fro Biscoff s’mores brownies however, I do use my own recipes and completely change up the marshmallow section!
I do have one other s’mores brownie recipe on the blog that is a HUGE hit!
And if I know my audience like I think I do, I know you will love these Bisscoff s’mores brownies just as much!
Notes
- If you can’t get your hands on Biscoff biscuits, you can replace them with Graham crackers, digestive biscuits, etc.
- Any cookie butter will do. It does not have to be Biscoff spread.
- Do not be alarmed by the pink marshmallows if you aren’t from Australia/NZ. Our marshmallows come in packs of both white and pink marshmallows. Any regular marshmallow is fine!
I hope you enjoy these Biscoff S’mores Brownies and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for more fun baking videos!
Biscoff S’mores Brownies
Ingredients
Base;
- 2 Cups Biscoff Cookies (or Graham crackers), Crushed (150g)
- 1/4 Cup Butter, Melted (55g)
Brownies;
- 1 Cup Dark Chocolate (190g)
- 3/4 Cup and 2 Tbsp. Butter (170g)
- 1/3 Cup Sugar (75g)
- 2/3 Cups Brown Sugar (140g)
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1/3 Cup Cocoa Powder (31g)
- 1 and 1/4 Cups All Purpose Flour (155g)
- 30 Regular Sized Marshmallows
- 3/4 Cups Biscoff Spread (or Cookie Butter) (150g)
- 10 Biscoff Cookies or Digestive Biscuits (Graham Crackers)
Instructions
Base;
- Line a 9"x9" square baking pan with baking paper or grease with butter.
- Crush the Biscoff cookies (digestive biscuits or graham crackers) and mix with the melted butter.
- Press into the base of the prepared baking pan and place in the fridge while you make the brownies.
Brownies;
- Preheat the oven to 180°C (350°F).
- Melt the dark chocolate and butter together.
- Beat the eggs, sugar, brown sugar and vanilla extract together until light in colour.
- Stir through the chocolate mixture.
- Stir in the flour and cocoa
- Spread the brownie mixture over the base. Spoon in 8 tablespoons of the Biscoff spread and swirl through the brownies.
- Place in the oven for 25-35 minutes. A skewer inserted in the middle should have loose crumbs attached. The middle may be a bit wobbly if you want a super fudgy brownie.
- Top with the marshmallows and broken pieces of the extra Biscoff cookies and place back in the oven on the top rack for a further 2-5 minutes. The marshmallows will spread and turn golden on top.
- Allow to cool for 10 minutes before melting the remaining Biscoff spread and drizzling over. Serve warm or allow to cool in the fridge for an hour or two.
Video
Notes
- If you can’t get your hands on Biscoff biscuits, you can replace them with Graham crackers, digestive biscuits, etc.
- Any cookie butter will do. It does not have to be Biscoff spread.
- Do not be alarmed by the pink marshmallows if you aren’t from Australia/NZ. Our marshmallows come in packs of both white and pink marshmallows. Any regular marshmallow is fine!
Nutrition
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