Introduction

These Biscoff Brownies combine the rich, chocolatey goodness of classic brownies with the warm, spiced flavor of Biscoff cookies and spread. With a buttery cookie crust and a swirled Biscoff topping, this treat is sure to delight any dessert lover.

A white plate stacked with nine square pieces of brownies arranged in a pyramid shape. Each brownie has two visible layers: a dark brown, dense chocolate base with a slightly crumbly texture, and a light brown peanut butter swirl on top that creates a marbled effect across each piece. The surface around the plate is a white marbled texture, scattered with crumbs and cookies on the side. A blurred jar with a red label and yellow contents can be seen in the background on the left, with a red cloth item placed on the right side. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and line an 8 x 8-inch baking pan with parchment paper. Set aside.
Step 2: Mix the crushed Biscoff cookies with 1/4 cup melted butter. Press this mixture firmly into the bottom of the prepared pan to form the crust. Smooth it out with the back of a large spoon.
Step 3: In a large bowl, combine the eggs, granulated sugar, and brown sugar. Mix on high speed for 1 minute using a hand or stand mixer until the mixture lightens in color and becomes creamy.
Step 4: Add 1/2 cup melted and cooled butter and vanilla extract to the egg mixture. Mix on medium speed until fully combined.
Step 5: Sift the flour, cocoa powder, and baking powder into the wet ingredients.
Step 6: Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
Step 7: Pour the brownie batter over the Biscoff crust in the pan. Spread it evenly.
Step 8: Warm the Biscoff spread in the microwave for 5-10 seconds until soft. Spoon dollops onto the brownie batter and use a butter knife to swirl the spread into a pretty pattern.
Step 9: Bake the brownies for 22-25 minutes, or until a toothpick inserted near the center comes out mostly clean. Oven times vary, so check around 23 minutes for the perfect bake.
Step 10: Let the brownies cool completely in the pan before cutting into squares.

Tips & Variations

Use room temperature eggs to help create a silky, smooth batter.
For extra indulgence, sprinkle chopped nuts on top before baking.
Swap the Biscoff cookies for speculoos or gingersnap cookies for a different spice profile.
Adjust the baking time slightly for fudgier or cakier brownies based on your preference.

Storage

Store the cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze them wrapped tightly for up to 2 months. To enjoy after refrigeration or freezing, let them come to room temperature or warm gently in the microwave.

How to Serve

A stack of four square dessert bars with three visible layers each; the bottom layer is a crumbly, golden-brown crust, the middle layer is dense, dark chocolate with a rich texture, and the top layer is a lighter, creamy swirl of peanut butter with a slightly cracked surface, creating a marbled effect between the chocolate and peanut butter. The bars are stacked unevenly on a white marbled surface with some crumbs scattered around, and the background is a dark blur that keeps focus on the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter, but you might want to add a pinch of salt to balance the sweetness and enhance the flavors.

What if I don’t have Biscoff spread?

If you don’t have Biscoff spread, you can substitute with peanut butter, almond butter, or another spiced cookie butter for a similar effect.