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Biscoff Brownies Recipe

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★★★★★

4.5 from 110 reviews

Delight in these rich and decadent Biscoff Brownies that combine the buttery, caramelized flavor of Biscoff cookies and spread with the deep chocolate and fudgy texture of classic brownies. Featuring a crunchy Biscoff cookie crust, a creamy chocolate batter, and a beautiful swirled Biscoff spread topping, this recipe is perfect for an indulgent dessert or snack that’s sure to satisfy your sweet tooth.

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 (about 1g)

Topping

  • 1/3 cup smooth Biscoff spread (80g)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8 x 8-inch baking pan with parchment paper. Set the pan aside for later use.
  2. Make the Crust: Combine the crushed Biscoff cookies with 1/4 cup melted butter. Press this mixture firmly and evenly into the bottom of the prepared baking pan using the back of a large spoon to create a solid crust layer.
  3. Mix Eggs and Sugars: In a large bowl, beat 2 large eggs with the granulated sugar and brown sugar on high speed using a hand or stand mixer for about 1 minute. The mixture should lighten in color and become creamy.
  4. Add Butter and Vanilla: Add the 1/2 cup melted and cooled butter along with 2 teaspoons of vanilla extract to the egg and sugar mixture. Mix on medium speed until thoroughly combined.
  5. Sift Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, and baking powder into the wet ingredients to ensure there are no lumps and to evenly distribute the leavening agent.
  6. Fold in Dry Ingredients: Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep the brownies tender.
  7. Assemble Brownies: Pour the prepared brownie batter evenly over the pressed Biscoff cookie crust in the baking pan. Smooth the top gently to create an even layer.
  8. Add Biscoff Swirl: Warm the 1/3 cup of Biscoff spread in the microwave for about 5-10 seconds until soft enough to spoon. Drop spoonfuls of the spread over the brownie batter and use a butter knife to swirl it into a pretty marbled pattern.
  9. Bake: Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center comes out mostly clean. The ideal baking time is about 23 minutes but varies depending on your oven.
  10. Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before slicing into squares and serving.

Notes

  • For best results, use room temperature eggs to help the mixture incorporate smoothly.
  • The Biscoff spread swirl adds a beautiful decorative touch and extra burst of flavor; warming it slightly ensures it spreads easily.
  • Be careful not to overbake to maintain a fudgy brownie texture.
  • You can substitute salted butter with unsalted butter plus a pinch of salt if preferred.
  • To crush Biscoff cookies evenly, place them in a sealed plastic bag and use a rolling pin or food processor.
  • Storage: Keep brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

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

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