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Biscoff Brownies Recipe

★★★★★

5 from 67 reviews
  • Author: Lila
  • Total Time: 40 minutes
  • Yield: 16 servings 1x

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.

Ingredients

Scale

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)

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

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Find it online: https://plumandpan.com/biscoff-brownies-recipe/