Introduction

These Biscoff Brownies combine the rich, fudgy texture of classic brownies with the signature caramelized flavor of Biscoff cookies and spread. A crunchy Biscoff crust adds an irresistible twist, making them a perfect treat for cookie and chocolate lovers alike.

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)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8 x 8-inch baking pan with parchment paper. Set it aside while you prepare the crust.
Step 2: Combine the crushed Biscoff cookies and 1/4 cup melted butter in a bowl. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
Step 3: In a large bowl, beat the eggs, granulated sugar, and brown sugar on high speed for about 1 minute until the mixture becomes lighter in color and creamy.
Step 4: Add the remaining 1/2 cup melted butter and vanilla extract to the egg mixture. Mix on medium speed until everything is just combined.
Step 5: Sift the flour, cocoa powder, and baking powder together, then gently fold these dry ingredients into the wet mixture using a rubber spatula.
Step 6: Pour the brownie batter over the prepared Biscoff crust and spread it evenly with a spatula.
Step 7: Warm the Biscoff spread in the microwave for 5 to 10 seconds until soft. Drop spoonfuls of the spread onto the brownie batter and swirl with a butter knife to create a marbled effect.
Step 8: Bake in the preheated oven for 22 to 25 minutes. Check doneness by inserting a toothpick; it should come out mostly clean with a few moist crumbs. The ideal baking time is around 23 minutes, but ovens vary.
Step 9: Remove the brownies from the oven and allow them to cool completely in the pan before cutting into squares.

Tips & Variations

For extra fudgy brownies, use slightly less flour or bake a minute less than recommended.
Try adding chopped nuts like walnuts or pecans to the batter for added crunch.
If you prefer a more intense chocolate flavor, increase the cocoa powder by a tablespoon.
Make sure your eggs are at room temperature for better batter consistency.
Use parchment paper with some overhang to easily lift the brownies out of the pan once cooled.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm the brownies gently in the microwave for 10 to 15 seconds to restore softness and richness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Yes, crunchy Biscoff spread will work fine and will add a bit of texture to the swirl topping, making the brownies even more interesting.

Do I need to use both melted butters separately?

Yes, the first 1/4 cup melted butter is used to bind the Biscoff cookie crust, while the second 1/2 cup melted butter goes into the brownie batter itself. Using them separately ensures the crust sets firmly and the batter stays moist and rich.

Biscoff Brownies Recipe

Print Recipe

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4.5 from 66 reviews

These decadent Biscoff Brownies combine the rich, fudgy texture of classic chocolate brownies with the unique caramelized flavor of Biscoff cookies and spread. A buttery Biscoff cookie crust forms the base, topped with a luscious brownie batter swirled with smooth Biscoff spread for a perfect balance of chocolate and spice.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Yield: 16 brownies (2-inch squares) 1x
Category: Dessert
Method: Baking
Cuisine: American

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 (>1g)

Topping

1/3 cup smooth Biscoff spread (80g)

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line an 8 x 8-inch baking pan with parchment paper. This will prevent sticking and make it easy to lift out the brownies once baked.
Make the Crust: In a medium bowl, combine the crushed Biscoff cookies with 1/4 cup melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan using the back of a large spoon to create a solid crust.
Mix Eggs and Sugars: In a large mixing bowl, add the eggs, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, beat on high speed for about 1 minute until the mixture lightens in color and becomes creamy and fluffy.
Add Butter and Vanilla: Lower the mixer speed to medium and add the 1/2 cup melted and cooled butter along with the vanilla extract. Mix until fully combined and smooth.
Sift Dry Ingredients: Sift together the flour, cocoa powder, and baking powder into the wet ingredients. This helps prevent clumps and ensures even mixing.
Combine Batter: Gently fold the dry ingredients into the wet mixture using a rubber spatula, being careful not to overmix. The batter should be thick and spreadable.
Assemble Brownies: Pour the brownie batter evenly over the prepared Biscoff cookie crust, smoothing the top carefully with a spatula or the back of a spoon.
Swirl Biscoff Spread: Warm the Biscoff spread in the microwave for 5-10 seconds to soften. Dollop spoonfuls of the spread on top of the brownie batter, then use a butter knife to swirl it decoratively into the batter.
Bake: Place the pan in the preheated oven and bake for 22-25 minutes. To test doneness, insert a toothpick in the center—it should come out mostly clean with a few moist crumbs attached. In most ovens, 23 minutes hits the sweet spot.
Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before cutting into squares. This helps them set and makes clean slicing easier.

Notes

Be careful not to overbake; fudgy brownies are best.
Make sure butter is melted and cooled before adding to avoid cooking the eggs prematurely.
Using parchment paper makes removal and cleanup easier.
Room temperature eggs blend better and create a lighter batter.
Swirling the Biscoff spread while warm makes it easier to create beautiful patterns.

Keywords: Biscoff brownies, Biscoff cookie crust, fudgy brownies, chocolate Biscoff dessert, easy brownie recipe, Biscoff spread dessert