Got a craving for a brownie but don’t want to make a big batch? Then you need this recipe – Biscoff brownies for two!
We’ve all been there. A chocolate brownie craving suddenly strikes you unexpectedly. You want, you NEED a brownie right now but you really don’t want to make a whole batch of brownies.
This fabulous Biscoff brownie for two is the answer to your brownie problem. It takes 5 minutes to mix together and all you need is a saucepan and a whisk, or even a fork will do.
This recipe is adapted from Nigella Lawson’s fabulous “emergency brownies“. You just can’t go wrong with a Nigella recipe!
(I want you to feel confident and prepared when making this recipe for the first time, so here’s a quick ingredient list. Keep scrolling to the bottom of the post to find printable recipe card!)
- golden syrup
- caster sugar
- plain flour
- cocoa powder
- 1 medium egg
- vanilla extract
- Biscoff spread
- Biscoff (Lotus) biscuits (cookies)
tips for making this recipe
- I used a mini loaf pan to make this small batch brownie recipe, but you could also use a mini foil tin. The pan I used measures 14x9cm.
- Let the butter, syrup and sugar mixture cool for a few minutes before adding the flour and egg – you don’t want the egg to scramble (and yes, I am speaking from experience!)
- Biscoff spread is quite hard to spread straight from the jar, so it’s best to gently warm it first before swirling it on top of the brownie batter. You don’t need to melt it – just warm it gently over a low heat for a few seconds.
- I let the brownie cool completely before removing from the tin – if you try and do this while the brownie is still hot, it will break up. However, if you don’t care about that and that want to dive into a warm, gooey brownie, then I won’t blame you one bit!
not a biscoff fan? Here’s a few more flavour ideas…
- SALTED CARAMEL BROWNIES – swirl salted caramel sauce on top of the brownie before baking. sprinkle with sea salt flakes after removing from the oven
- PEANUT BUTTER AND JELLY BROWNIES – swirl a tablespoon of peanut butter and raspberry jam (jelly) on top of the brownie before baking
- MILK CHOCOLATE & WALNUT/PECAN – stir 25g milk chocolate chips and 25g walnuts or pecans through the brownie batter
Looking for more Biscoff recipes?
want to see more brownie recipes?
- 50g butter
- 1 tablespoon golden syrup
- 50g caster (superfine) sugar
- 3 tablespoons cocoa powder
- 3 tablespoons plain flour
- a pinch of fine salt
- 1 medium egg
- 1 teaspoon vanilla extract
- 1-2 tablespoons Biscoff spread
- 2 "Lotus" or "Biscoff" (Speculoos) biscuits
- Preheat the oven to 180C/160Fan/350F. Grease and line a 14x9cm square tin. I used a mini loaf tin.
- Melt the butter, golden syrup and caster sugar together in a small pan over a low heat, stirring occasionally until the mixture is smooth. Remove from the heat and allow to cool down for a few minutes.
- Mix together the flour, cocoa powder and salt. Using a little whisk or fork, stir this into the melted mixture until well incorporated.
- Add the egg and vanilla extract to the pan and stir well, until you have a smooth, glossy batter. Pour into the lined tin.
- Place the biscoff in a small pan and warm gently over a low heat for a few seconds. This will make the biscoff easier to swirl on top of the brownie. Please not you aren't melting it - just making it looser.
- Take your warmed biscoff and place little spoonfuls on top of the brownie. Using a knife, swirl the Biscoff around to make a pattern. Top with the biscuits and bake for 16-18 minutes or until the brownie has set. Remove from the oven and allow to cool completely before cutting in half.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 519Total Fat: 33gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 136mgSodium: 389mgCarbohydrates: 49gFiber: 4gSugar: 14gProtein: 8g