Introduction

These Biscoff Brownies combine the rich, fudgy texture of classic brownies with the unique caramelized flavor of Biscoff cookies and spread. With a crunchy Biscoff crust and swirls of creamy cookie butter, they make an irresistible treat perfect for any occasion.

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

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.
Step 2: Mix the crushed Biscoff cookies with 1/4 cup melted butter until well combined. 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 1 minute using a hand or stand mixer. The mixture should lighten in color and become 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 well incorporated.
Step 5: Sift together the flour, cocoa powder, and baking powder into the wet ingredients to avoid lumps.
Step 6: Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined, being careful not to overmix.
Step 7: Pour the brownie batter over the Biscoff crust in the pan and spread it out evenly with a spatula.
Step 8: Warm the Biscoff spread in the microwave for 5-10 seconds to soften it. Spoon the spread over the brownie batter and use a butter knife to swirl it, creating a decorative pattern.
Step 9: Bake for 22 to 25 minutes, or until a toothpick inserted near the center comes out mostly clean. The ideal baking time is usually around 23 minutes, but ovens vary.
Step 10: Remove the brownies from the oven and let them cool completely in the pan before cutting into squares.

Tips & Variations

Use room temperature eggs for better mixing and a smoother batter.
For extra gooey brownies, slightly underbake by removing them when a few moist crumbs stick to a toothpick.
Substitute the Biscoff spread swirl with peanut butter for a different but delicious flavor twist.
Add chopped nuts like pecans or walnuts to the batter for added texture.

Storage

Store the cooled brownies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week. Reheat individual pieces briefly in the microwave for a warm, melty treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of cocoa powder?

While you can melt and use chocolate, it will change the texture and richness. Cocoa powder gives the brownies their classic fudgy consistency. If using chocolate, adjust the butter amount accordingly and melt the chocolate before mixing.

Is it necessary to crush the Biscoff cookies finely?

Yes, finely crushed cookies create a sturdy and even crust that holds together well. Larger chunks can make the crust crumbly and harder to slice neatly.

Biscoff Brownies Recipe

Print Recipe

★★★★★

4.9 from 132 reviews

Deliciously rich and fudgy Biscoff Brownies with a crunchy Biscoff cookie crust and a luscious swirl of smooth Biscoff cookie butter on top. This recipe combines the unique caramelized flavor of Biscoff with classic chocolate brownie goodness for a treat that’s sure to impress.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Yield: 16 brownies 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 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. Set aside.
Make the Biscoff Cookie Crust: In a bowl, mix the crushed Biscoff cookie crumbs with 1/4 cup melted butter until well combined. Press this mixture firmly into the bottom of the prepared baking pan using the back of a large spoon to create an even crust layer.
Mix Eggs and Sugars: In a large mixing bowl, add the eggs, granulated sugar, and brown sugar. Using a hand or stand mixer on high speed, beat for about 1 minute until the mixture becomes lighter in color and creamy in texture.
Add Butter and Vanilla: Pour in the melted, cooled butter and vanilla extract. Mix at medium speed until fully incorporated into the egg and sugar mixture.
Sift Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and baking powder directly into the wet mixture to avoid lumps and to ensure even distribution.
Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ingredients using a rubber spatula, making sure not to overmix to maintain a tender texture.
Assemble Brownies: Pour the prepared brownie batter evenly over the Biscoff cookie crust in the baking pan. Spread it carefully to cover the crust layer fully.
Add Biscoff Spread Topping: Warm the Biscoff cookie butter spread gently in the microwave for 5-10 seconds until slightly softened. Spoon it over the brownie batter in dollops, then use a butter knife to swirl the spread into a marbled pattern for a decorative finish.
Bake: Bake the brownies in the preheated oven for 22-25 minutes. A toothpick inserted into the center should come out mostly clean with a few moist crumbs. The ideal baking time is around 23 minutes but may vary depending on your oven.
Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before cutting into squares to ensure clean slices and set texture.

Notes

Room temperature eggs help create a smooth and even batter texture.
Do not overmix the batter once the dry ingredients are added to avoid dense brownies.
Be careful not to over-bake; brownies continue to cook slightly as they cool.
Using parchment paper makes it easier to lift brownies out of the pan for cutting.
You can store these brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: biscoff brownies, Biscoff cookie crust, chocolate brownies, fudgy brownies, easy dessert, cookie butter brownies