Biscoff Brownies Recipe

Introduction

These Biscoff brownies combine the rich, chocolaty goodness of traditional brownies with the unique caramelized flavor of Biscoff cookies. With a crunchy cookie crust and a swirl of Biscoff spread on top, they offer a delightful twist that’s perfect for any dessert lover.

Ingredients

• 1 1/2 cups crushed Biscoff cookies – about 20 cookies (155g)
• 1/4 cup salted butter, melted and cooled (56g)
• 2 large eggs, room temperature (112g)
• 1/2 cup granulated sugar (100g)
• 1/2 cup packed light brown sugar (100g)
• 1/2 cup salted butter, melted and cooled (113g)
• 2 tsp vanilla extract or vanilla bean paste (8g)
• 1/2 cup all-purpose flour (65g)
• 1/3 cup unsweetened baking cocoa (33g)
• 1/4 tsp baking powder (>1g)
• 1/3 cup smooth Biscoff spread (80g)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line an 8 x 8-inch baking pan with parchment paper. Set aside.
2. Step 2: Combine the crushed Biscoff cookie crumbs with 1/4 cup melted butter. Press this mixture firmly into the bottom of the prepared pan, smoothing it with the back of a large spoon to form an even crust.
3. Step 3: In a large bowl, beat the eggs, granulated sugar, and brown sugar on high speed for 1 minute using a hand or stand mixer. The mixture should become lighter in color and creamy.
4. Step 4: Add the 1/2 cup melted butter and vanilla extract to the sugar-egg mixture. Mix on medium speed until well combined.
5. Step 5: Sift together the flour, cocoa powder, and baking powder, then add them to the wet ingredients.
6. Step 6: Gently fold the dry ingredients into the wet mixture using a rubber spatula, just until combined.
7. Step 7: Pour the brownie batter over the prepared Biscoff crust, smoothing it into an even layer.
8. Step 8: Warm the Biscoff spread in the microwave for 5-10 seconds until soft. Spoon it over the brownie batter and use a butter knife to swirl the spread into a pretty pattern.
9. Step 9: Bake for 22-25 minutes, or until a toothpick inserted near the center comes out mostly clean. Keep in mind that oven times may vary; 23 minutes is a good guideline.
10. Step 10: Remove from the oven and let the brownies cool completely in the pan before cutting and serving.

Tips & Variations

• Use room temperature eggs to ensure the batter mixes smoothly and evenly.
• Try adding chopped nuts like walnuts or pecans into the batter for extra texture.
• For a richer crust, sprinkle a little sea salt on top of the Biscoff crust before adding the batter.
• If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free blend.

Storage

Store the cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm individual pieces in the microwave for 10-15 seconds to soften the Biscoff swirl and enhance flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Yes, crunchy Biscoff spread can be used for the swirl, adding a bit of extra texture and a lovely crunch to the brownies.

Do I need to chill the brownies before cutting?

While not required, allowing the brownies to cool completely helps them set and prevents them from crumbling when sliced. You can chill them briefly for easier cutting if desired.

Biscoff Brownies Recipe

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★★★★★

5 from 67 reviews

• Author: Lila
• Total Time: 40 minutes
• Yield: 16 servings 1x

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Description

These luscious Biscoff Brownies combine a crunchy Biscoff cookie crust with a rich, fudgy cocoa brownie layer swirled with smooth Biscoff cookie butter. Perfect for sharing, this easy-to-make dessert offers a unique blend of caramelized cookie flavor and classic chocolate brownie richness in every bite.

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Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups crushed Biscoff cookies – about 20 cookies (155g)
• 1/4 cup salted butter, melted and cooled (56g)

Brownie Batter

• 2 large eggs, room temperature (112g)
• 1/2 cup granulated sugar (100g)
• 1/2 cup packed light brown sugar (100g)
• 1/2 cup salted butter, melted and cooled (113g)
• 2 tsp vanilla extract or vanilla bean paste (8g)
• 1/2 cup all-purpose flour (65g)
• 1/3 cup unsweetened baking cocoa (33g)
• 1/4 tsp baking powder (approximately 1g)

Topping

• 1/3 cup smooth Biscoff spread (80g)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper to prevent sticking and set it aside.
2. Make Biscoff Crust: Combine the crushed Biscoff cookie crumbs with 1/4 cup melted butter until well mixed. Press this mixture firmly into the bottom of the prepared pan using the back of a large spoon to create an even crust layer.
3. Mix Eggs and Sugars: In a large mixing bowl, place 2 large eggs, 1/2 cup granulated sugar, and 1/2 cup light brown sugar. Using a hand or stand mixer, beat on high speed for one minute until the mixture lightens in color and becomes creamy.
4. Add Butter and Vanilla: On medium speed, blend in the remaining 1/2 cup melted and cooled butter along with 2 teaspoons of vanilla extract until fully incorporated.
5. Sift Dry Ingredients: Sift together the 1/2 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, and 1/4 teaspoon baking powder to remove lumps and mix well.
6. Combine Batter: Fold the sifted dry ingredients gently into the wet egg mixture with a rubber spatula until just combined, making sure not to overmix.
7. Assemble Brownies: Pour the prepared brownie batter evenly over the Biscoff cookie crust in the pan and smooth the surface carefully.
8. Add Biscoff Swirl: Warm 1/3 cup of smooth Biscoff cookie butter in the microwave for 5 to 10 seconds until spreadable. Spoon it over the brownie batter and create a swirl pattern by gently running a butter knife through it.
9. Bake: Place the pan in the preheated oven and bake for 22 to 25 minutes, checking for doneness with a toothpick. The ideal baking time is approximately 23 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs attached.
10. Cool and Serve: Remove the brownies from the oven and allow them to cool fully in the pan before cutting into 16 squares for serving.

Notes

• Make sure the butter used in the batter is melted and cooled to prevent cooking the eggs prematurely.
• For best results, use room temperature eggs to ensure a smooth batter.
• Keep an eye on baking time; ovens vary, so start checking a few minutes before the recommended time.
• Allow brownies to cool completely so the Biscoff swirl sets and slices cleanly.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Biscoff Brownies, Biscoff cookie crust, chocolate brownies, cookie butter swirl, fudgy brownies, easy brownie recipe, dessert