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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
Assemble the Brownies: Pour the prepared brownie batter over the Biscoff crust in the pan. Spread it out evenly using a spatula.
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.
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.
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