Orange Infused Biscoff Brownies With Caramel Swirl

Get ready to experience brownie bliss! These aren’t your average chocolate squares. We’re taking rich, dark chocolate brownies and elevating them with the warm, spiced notes of Biscoff spread, a vibrant orange infusion, and a luscious caramel swirl. The combination is utterly irresistible – fudgy, chewy, and bursting with flavor. This recipe is perfect for satisfying your sweet tooth or impressing guests with a truly special dessert. The subtle citrus notes cut through the richness beautifully, creating a balanced and unforgettable treat. Let’s get baking!

Ingredients You’ll Need

• 150g (5.3oz) Unsalted Butter, Melted: Using unsalted butter allows you to control the overall saltiness of the brownies. Melting it ensures it incorporates smoothly into the chocolate, creating a rich and fudgy base.
• 200g (7oz) Halal-Certified Dark Chocolate, Chopped: The quality of your chocolate significantly impacts the final flavor. Opt for a dark chocolate with at least 70% cocoa solids for a deep, intense chocolate experience. Halal certification ensures the chocolate meets specific dietary requirements.
• 250g (1¼ cup) Granulated Sugar: Granulated sugar provides sweetness and helps create a slightly chewy texture in the brownies.
• 3 Large Eggs, at Room Temperature: Room temperature eggs emulsify more easily, resulting in a smoother batter and a more tender crumb.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Vanilla extract enhances the overall flavor profile, adding warmth and depth. Ensure it’s alcohol-free if you prefer to avoid alcohol in your baking.
• 100g (¾ cup) All-Purpose Flour: All-purpose flour provides structure to the brownies. Be careful not to overmix the batter once the flour is added, as this can develop the gluten and result in tough brownies.
• 30g (¼ cup) Unsweetened Cocoa Powder: Cocoa powder intensifies the chocolate flavor and adds a slightly bitter note that balances the sweetness.
• ½ tsp (2.5ml) Fine Sea Salt: Salt enhances the sweetness and balances the flavors, preventing the brownies from tasting one-dimensional. Fine sea salt dissolves easily into the batter.
• 150g (5.3oz) Biscoff Spread: The star of the show! Biscoff spread adds a unique, spiced cookie flavor that complements the chocolate beautifully.
• 100ml (⅓ cup) Heavy Cream: Heavy cream provides richness and helps create a smooth, pourable caramel sauce.
• 30g (2 tbsp) Light Brown Sugar: Light brown sugar adds moisture and a subtle molasses flavor to the caramel, enhancing its complexity.
• 1 tsp (5ml) Fresh Orange Zest: Freshly grated orange zest provides a bright, citrusy aroma and flavor that cuts through the richness of the chocolate and Biscoff.
• 1 tsp (5ml) Freshly Squeezed Orange Juice: Fresh orange juice adds another layer of orange flavor and helps create a vibrant caramel swirl.
• Garnish: 1 tsp (5ml) Orange Zest plus 2 tbsp (15g) Crushed Biscoff Biscuits: These add a final touch of flavor and texture, making the brownies visually appealing.

Ingredient Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• Dark Chocolate: You can substitute with milk chocolate, but the brownies will be significantly sweeter.
• Biscoff Spread: Speculoos spread is a very close substitute.
• All-Purpose Flour: Gluten-free all-purpose flour blend can be used, but the texture may be slightly different.
• Heavy Cream: Full-fat coconut milk can be used for a dairy-free option, but it may slightly alter the flavor.

Let’s Bake: Detailed Step-by-Step Instructions

1. Prepare the Oven and Pan: Preheat your oven to 175°C (350°F). This ensures even baking. Line a 20x20cm (8x8in) square baking pan with parchment paper, leaving an overhang on two sides. This parchment sling will make it easy to lift the cooled brownies out of the pan.
2. Melt Chocolate and Butter: In a heatproof bowl set over a pan of simmering water (double boiler method), combine the unsalted butter and chopped dark chocolate. Ensure the bowl doesn’t touch the water. Stir gently and consistently until completely melted and smooth. Remove from the heat and allow to cool slightly – this prevents the eggs from scrambling in the next step.
3. Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, eggs (at room temperature – this helps them emulsify better), and alcohol-free vanilla extract. Whisk vigorously until the mixture is light and slightly frothy.
4. Combine Wet and Chocolate Mixtures: Pour the egg mixture into the slightly cooled chocolate mixture. Gently whisk until everything is well combined and the batter appears glossy. Avoid overmixing at this stage.
5. Incorporate Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and fine sea salt. Sifting ensures there are no lumps and the ingredients are evenly distributed. Gradually fold the dry ingredients into the wet ingredients, using a spatula. Fold gently until *just* combined. Overmixing will develop the gluten in the flour, resulting in tough brownies.
6. Make the Orange-Infused Biscoff Caramel: In a small saucepan, combine the Biscoff spread, heavy cream, light brown sugar, fresh orange zest, and freshly squeezed orange juice. Place the saucepan over medium heat. Stir constantly until the mixture comes to a gentle simmer and thickens into a glossy, smooth caramel. This should take about 3-4 minutes. Remove from heat immediately to prevent burning.
7. Layer the Batter: Pour half of the brownie batter into the prepared pan, spreading it evenly across the bottom.
8. Swirl in the Caramel: Drop dollops of the warm orange-infused Biscoff caramel over the brownie batter. Using a skewer or knife, gently swirl the caramel into the batter, creating beautiful ribbons. Avoid over-swirling, as this can muddy the colors.
9. Top with Remaining Batter: Pour the remaining brownie batter over the caramel swirl, spreading it evenly to cover the entire surface.
10. Bake to Perfection: Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center of the brownies. It should come out with a few moist crumbs attached – this indicates a fudgy texture. The top of the brownies should also have a slightly shiny crust.
11. Cool and Cut: Remove the brownies from the oven and let them cool in the pan on a wire rack for at least 15 minutes. Then, use the parchment paper overhang to lift the brownies out of the pan and transfer them to the wire rack to cool completely. Once cooled, cut into squares.
12. Garnish and Serve: Drizzle any leftover orange-infused Biscoff caramel over each brownie square. Sprinkle with fresh orange zest and crushed Biscoff biscuits for added texture and flavor.

The Science Behind the Swirl: Why This Combination Works

The magic of these brownies lies in the interplay of flavors and textures. The dark chocolate provides a rich, slightly bitter base, perfectly balanced by the sweet, caramel-like notes of Biscoff spread. The addition of orange zest and juice isn’t just for flavor; the citrus acidity cuts through the richness, preventing the brownies from being overly sweet. The swirling technique ensures that every bite offers a delightful combination of brownie, caramel, and orange. The fat content in the Biscoff and butter contributes to the fudgy texture, while the cocoa powder adds depth and complexity.

Tips for the Perfect Fudgy Texture

Achieving that coveted fudgy brownie texture is all about controlling gluten development and baking time. Using room-temperature eggs and melted butter helps create a smoother batter, while gently folding in the dry ingredients minimizes gluten formation. Underbaking slightly is key – the brownies will continue to set as they cool. Don’t be afraid to err on the side of slightly underbaked for maximum fudginess. Also, avoid using metal spoons when folding, as they can contribute to gluten development. Opt for a rubber spatula instead.

Biscoff Beyond the Spread: Exploring the Flavor Profile

Biscoff isn’t just a spread; it’s a unique spice blend that adds a warm, comforting flavor to baked goods. Its notes of cinnamon, clove, and other spices complement both chocolate and orange beautifully. Using crushed Biscoff biscuits as a garnish adds a delightful textural contrast and intensifies the Biscoff flavor. Consider experimenting with Biscoff crumbs in the batter itself for an even more pronounced Biscoff experience.

Storing Your Orange Infused Biscoff Brownies

These brownies are best enjoyed within 3-4 days. Store them in an airtight container at room temperature. For longer storage, you can freeze them for up to 2 months. Wrap them individually in plastic wrap before placing them in a freezer-safe container. To thaw, simply leave them at room temperature for a few hours.

Frequently Asked Questions (FAQ)

Can I use a different type of chocolate?

Yes, you can! Milk chocolate will result in a sweeter brownie, while a higher percentage dark chocolate will create a more intense flavor.

Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.

Can I make these ahead of time?

Yes, you can bake the brownies a day in advance. Store them in an airtight container at room temperature.

A Sweet Ending

These Orange Infused Biscoff Brownies with Caramel Swirl are a decadent treat that’s sure to impress. The combination of rich chocolate, sweet Biscoff, and bright orange is simply irresistible. Don’t forget to save this recipe to your Pinterest board for later! Pin it here!

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