Biscoff Brownies Recipe

Introduction

These Biscoff Brownies combine the rich, fudgy texture of classic brownies with the spiced sweetness of Biscoff cookies and spread. Perfect for cookie lovers, they offer a delightful twist that’s both easy to make and irresistible to eat.

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

1. Step 1: Preheat your oven to 350°F (175°C) and line an 8 x 8-inch baking pan with parchment paper. Set aside.
2. Step 2: Combine the crushed Biscoff cookies with 1/4 cup melted butter. Press this mixture evenly into the bottom of the prepared pan using the back of a large spoon.
3. Step 3: In a large bowl, beat the 2 eggs, granulated sugar, and brown sugar on high speed for 1 minute until the mixture lightens in color and becomes creamy.
4. Step 4: Add the remaining 1/2 cup melted butter and vanilla extract to the egg mixture. Mix on medium speed until combined.
5. Step 5: Sift the flour, cocoa powder, and baking powder into the wet ingredients to avoid lumps.
6. Step 6: Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
7. Step 7: Pour the brownie batter over the Biscoff crust in the pan. Spread it into an even layer.
8. Step 8: Warm the Biscoff spread in the microwave for 5–10 seconds to soften. Spoon it over the brownie batter and use a butter knife to swirl it into a pretty pattern.
9. Step 9: Bake for 22–25 minutes, or until a toothpick inserted in the center comes out mostly clean. Around 23 minutes is ideal, but ovens vary.
10. Step 10: Remove from the oven and allow the brownies to cool completely before slicing.

Tips & Variations

• For an extra fudgy texture, reduce the baking time slightly, checking often to avoid overbaking.
• Try adding chopped walnuts or pecans to the batter for added crunch.
• Use vanilla bean paste instead of extract for enhanced vanilla flavor.
• Swap out salted butter for unsalted if preferred, adjusting salt in crust accordingly.

Storage

Store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Reheat briefly in the microwave to soften the Biscoff swirl before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Biscoff cookies with graham crackers or digestive biscuits, but the flavor will differ from the original Biscoff taste.

Do the brownies need to be refrigerated?

They do not need to be refrigerated if eaten within a few days, but refrigeration will help extend their freshness and maintain the texture.

Biscoff Brownies Recipe

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★★★★★

4.8 from 117 reviews

• Author: Zoe
• Total Time: 40 minutes
• Yield: 16 brownies (about 2-inch squares) 1x

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Description

Deliciously rich and fudgy Biscoff Brownies featuring a crunchy Biscoff cookie crust, a smooth chocolate batter, and swirls of creamy Biscoff spread. These brownies combine the unique caramelized flavors of Biscoff cookies with classic chocolate goodness for an irresistible treat perfect for bake sales, dessert plates, or cozy snack times.

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Ingredients

Scale 1x2x3x

Biscoff Cookie 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)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper and set aside to ensure easy removal of the brownies.
2. Make the Biscoff Crust: Combine the crushed Biscoff cookies with 1/4 cup of melted and cooled salted 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. Mix Eggs and Sugars: In a large bowl, place the 2 large room temperature 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 achieves a creamy texture.
4. Add Butter and Vanilla: With the mixer on medium speed, add the 1/2 cup melted and cooled salted butter along with 2 teaspoons of vanilla extract or vanilla bean paste. Mix until well combined and smooth.
5. Sift Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, and baking powder to ensure even distribution and avoid lumps. Gradually add the sifted ingredients into the egg mixture.
6. Fold the Batter: Using a rubber spatula, gently fold the dry ingredients into the wet mixture, taking care not to overmix to maintain a tender texture.
7. Assemble the Brownies: Pour the prepared brownie batter over the Biscoff crust in the pan. Spread it out evenly using a spatula.
8. Add Biscoff Topping: Warm the smooth Biscoff spread in the microwave for 5-10 seconds until it softens enough to drizzle easily. Spoon dollops on top of the brownie batter, then use a butter knife to swirl the spread into pretty patterns.
9. Bake: Place the pan in the preheated oven and bake for 22-25 minutes. Check doneness with a toothpick; it should come out mostly clean but can have a few moist crumbs. The ideal baking time may vary slightly depending on your oven; 23 minutes works well for most.
10. Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before cutting into squares. This helps the layers set nicely and prevents crumbling.

Notes

• Ensure the melted butter is cooled before mixing with eggs to prevent cooking the eggs.
• Use room temperature eggs for better mixing and batter consistency.
• Adjust baking time slightly depending on oven variations; check with a toothpick starting at 22 minutes.
• For easier removal, lift brownies out using parchment paper overhang.
• The swirl of Biscoff spread adds both flavor and visual appeal; feel free to add more or less depending on preference.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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