Name: Biscoff Brownies Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: American
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 (about 1g); 1/3 cup smooth Biscoff spread (80g)

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 (less than 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: In a bowl, mix the crushed Biscoff cookies with 1/4 cup melted butter until combined. Press this mixture firmly into the bottom of the prepared pan, smoothing it evenly with the back of a large spoon.

Step 3: In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar together on high speed for 1 minute using a hand or stand mixer. The mixture should lighten in color and become creamy.

Step 4: Add the 1/2 cup melted butter and vanilla extract to the egg mixture, mixing 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 and spread it evenly.

Step 8: Warm the Biscoff spread in the microwave for 5 to 10 seconds until it’s soft but not liquid. Spoon dollops of the softened spread atop the batter, then swirl with a butter knife to create a marbled pattern.

Step 9: Bake for 22 to 25 minutes, or until a toothpick inserted near the center comes out mostly clean. The ideal baking time may vary slightly by oven; 23 minutes often works well.

Step 10: Remove from the oven and allow the brownies to cool completely in the pan before cutting into squares and serving.

Tips & Variations

For extra texture, fold in chopped nuts like walnuts or pecans into the batter before baking.

You can substitute regular butter with vegan butter for a dairy-free version.

Use crunchy Biscoff spread to add a bit of crunch within the swirls.

Make sure eggs are at room temperature to help achieve a smooth, creamy batter.

Press the Biscoff crust firmly into the pan to prevent it from crumbling when cutting.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Biscoff cookies with graham crackers, speculoos, or even digestive biscuits for a different flavor profile, though it will change the overall taste slightly.

What if I don’t have a mixer?

While a mixer makes it easier to get a creamy batter, you can whisk the eggs and sugars vigorously by hand until light and fluffy, but it may take a bit more effort.