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Biscoff Brownies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://spiceupwithsophie.com/biscoff-brownies-recipe-2/