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Biscoff Brownies Recipe

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★★★★★

4.9 from 85 reviews

Decadent Biscoff Brownies featuring a crunchy Biscoff cookie crust and a rich, fudgy brownie layer swirled with smooth Biscoff cookie butter. This recipe combines the spicy-sweet flavor of Biscoff cookies with classic chocolate brownies for a unique and irresistible treat that’s perfect for any occasion.

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 (approx. 1g)

Topping

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8 x 8-inch baking pan with parchment paper. This ensures the brownies won’t stick and will be easy to remove after baking.
  2. Make Biscoff Cookie Crust: Combine the crushed Biscoff cookies with 1/4 cup melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan using the back of a large spoon to form the crust layer.
  3. Cream Eggs and Sugars: In a large mixing bowl, place the 2 large eggs, granulated sugar, and brown sugar. Using a hand or stand mixer on high speed, beat for 1 minute until the mixture lightens in color and becomes creamy and fluffy, creating a smooth base for the brownie batter.
  4. Add Butter and Vanilla: On medium speed, mix in the remaining 1/2 cup melted and cooled butter along with 2 teaspoons of vanilla extract or vanilla bean paste until fully combined and smooth.
  5. Sift Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, and baking powder to prevent lumps and ensure even distribution of leavening agents.
  6. Fold Dry into Wet: Gently fold the sifted dry ingredients into the wet mixture using a rubber spatula. Mix carefully until just combined to maintain the lightness of the batter.
  7. Assemble Brownies: Pour the prepared brownie batter over the pressed Biscoff cookie crust in the pan. Use a spatula to spread the batter into an even layer, covering the crust completely.
  8. Add Biscoff Swirl: Warm the Biscoff cookie butter spread in the microwave for 5–10 seconds until soft. Spoon it dollop by dollop on top of the brownie batter, then swirl it through the batter with a butter knife to create a marbled pattern.
  9. Bake: Place the brownie pan in the preheated oven. Bake for 22-25 minutes, testing doneness with a toothpick inserted in the center — it should come out mostly clean with a few moist crumbs. The ideal baking time is around 23 minutes, but watch closely as ovens vary.
  10. Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan. This cooling step is crucial for the brownies to set properly before cutting into squares and serving.

Notes

  • Use room temperature eggs for better mixing and batter texture.
  • Ensure melted butter is cooled before adding to avoid cooking the eggs.
  • For the Biscoff swirl, gently warm the cookie butter to make it easier to spread and swirl.
  • Baking times vary by oven; start checking at 22 minutes to avoid overbaking.
  • Line the pan with parchment for easy removal and cleaner cuts.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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

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