Description

These Biscoff Brownies combine the rich, fudgy texture of classic brownies with the irresistible spiced sweetness of Biscoff cookies and spread. A delightful dessert that features a crunchy Biscoff cookie crust, a deep cocoa-flavored brownie layer, and a swirled Biscoff spread topping, perfect for Biscoff lovers looking for a unique twist on traditional brownies.

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

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 to prevent sticking and make removal easier. Set aside.
Make and Press Crust: In a bowl, combine the crushed Biscoff cookies with 1/4 cup melted butter until well mixed. Press this mixture firmly and evenly into the bottom of the prepared pan using the back of a spoon to form the crust layer.
Mix Eggs and Sugars: In a large mixing bowl, add 2 large room temperature eggs, 1/2 cup granulated sugar, and 1/2 cup packed 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.
Add Butter and Vanilla: Reduce mixer speed to medium and incorporate 1/2 cup melted and cooled butter along with 2 teaspoons of vanilla extract or vanilla bean paste. Mix until combined.
Sift Dry Ingredients: Sift together 1/2 cup all-purpose flour, 1/3 cup unsweetened baking cocoa, and 1/4 teaspoon baking powder to remove lumps and aerate. Gradually add these dry ingredients to the wet mixture.
Combine Batter: Carefully fold the sifted dry ingredients into the wet ingredients with a rubber spatula until just combined, avoiding overmixing to ensure a tender brownie texture.
Assemble Brownie Layer: Pour the prepared brownie batter evenly over the pressed Biscoff crust layer in the pan, spreading it smoothly with a spatula.
Add Biscoff Swirl: Warm 1/3 cup smooth Biscoff spread in the microwave for 5 to 10 seconds until softened. Spoon dollops evenly onto the brownie batter and use a butter knife to swirl the spread into a decorative pattern.
Bake: Place the pan in the oven and bake for 22 to 25 minutes, or until a toothpick inserted near the center comes out mostly clean but still moist with a few crumbs. Around 23 minutes is ideal for a fudgy center.
Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve.

Notes

For best results, use room temperature eggs to ensure even mixing.
Do not overbake the brownies; they should be moist in the center for optimal fudginess.
The Biscoff swirl can be adjusted in quantity to taste; it adds a unique flavor and visual appeal.
Allow brownies to cool fully before cutting to maintain clean edges.
You can store leftovers 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: 23 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff brownies, Biscoff cookie crust, fudgy brownies, Biscoff spread, chocolate dessert