Description

These Biscoff Brownies combine the rich, fudgy texture of classic chocolate brownies with the distinctive caramelized flavor of Biscoff cookies and spread. Featuring a buttery Biscoff cookie crust, a chocolate cocoa brownie layer, and swirled with smooth Biscoff spread on top, this dessert is an irresistible treat with layers of deep, sweet flavors and chewy texture 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 (about 1g)

Topping

1/3 cup smooth Biscoff spread (80g)

Instructions

Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper and set aside to ensure non-stick baking and easy removal.
Make the Biscoff Crust: In a bowl, combine the crushed Biscoff cookies with 1/4 cup melted butter. Press this mixture firmly into the bottom of the prepared pan with the back of a large spoon to form an even crust layer.
Mix Eggs and Sugars: Place the eggs, granulated sugar, and brown sugar in a large mixing bowl. Using a hand or stand mixer, beat on high speed for 1 minute until the mixture becomes lighter in color and creamy in texture.
Add Butter and Vanilla: Reduce mixer speed to medium. Slowly incorporate the 1/2 cup melted butter and 2 teaspoons vanilla extract into the egg and sugar mixture until fully combined.
Sift Dry Ingredients: Sift together the flour, cocoa powder, and baking powder to ensure a smooth batter and to remove any lumps.
Combine Dry and Wet Ingredients: Gently fold the sifted dry ingredients into the wet ingredients using a rubber spatula, taking care not to overmix to maintain a tender brownie texture.
Assemble Brownie Layer: Pour the brownie batter over the prepared Biscoff cookie crust in the baking pan. Spread it evenly with a spatula to create a uniform layer.
Add Biscoff Swirls: Warm the Biscoff spread briefly in the microwave for 5-10 seconds until slightly softened. Spoon dollops of the spread on top of the brownie batter, then use a butter knife to swirl and create a decorative pattern.
Bake Brownies: Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs. Optimal baking time is about 23 minutes but may vary with different ovens.
Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before cutting into squares, which helps them set and improves sliceability.

Notes

Ensure that the butter is melted and cooled before mixing to avoid cooking the eggs prematurely.
Room temperature eggs will blend more evenly for a smooth batter.
Do not overbake to keep the brownies moist and fudgy; a few moist crumbs on the toothpick are ideal.
Swirling the Biscoff spread adds beautiful texture and enhanced flavor—feel free to experiment with the swirl patterns.
The crust can be pressed very firmly to provide a sturdy base for the brownies.
Use parchment paper for easy removal and clean edges.

Prep Time: 20 minutes
Cook Time: 23 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff brownies, chocolate brownies with Biscoff, easy brownie recipe, Biscoff cookie crust, baked Biscoff dessert