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Biscoff Brownies 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.

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 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.
  2. 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.
  3. 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.
  4. 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.
  5. Sift Dry Ingredients: Sift together the flour, cocoa powder, and baking powder into the wet ingredients. This helps prevent clumps and ensures even mixing.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  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 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

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