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 a swirl of Biscoff cookie butter on top, they are 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 aside.
Step 2: In a bowl, mix the crushed Biscoff cookie crumbs with 1/4 cup melted butter. Press this mixture firmly into the bottom of the prepared pan, smoothing it out with the back of a large spoon to form the crust.
Step 3: In a large bowl, combine the two eggs, granulated sugar, and brown sugar. Beat on high for about 1 minute using a hand or stand mixer until the mixture lightens in color and becomes creamy.
Step 4: Add the remaining 1/2 cup melted butter and vanilla extract to the sugar and egg mixture. Mix on medium speed until well combined.
Step 5: Sift the flour, cocoa powder, and baking powder into the wet ingredients.
Step 6: Gently fold the dry ingredients into the wet ingredients using a rubber spatula, being careful not to overmix.
Step 7: Pour the brownie batter evenly over the Biscoff crust in the pan and smooth the top.
Step 8: Warm the Biscoff spread in the microwave for 5-10 seconds until it softens. Spoon the spread over the brownie batter and use a butter knife to swirl it into a decorative pattern.
Step 9: Bake the brownies for 22-25 minutes, or until a toothpick inserted comes out mostly clean. The ideal time may vary by oven; 23 minutes is a good target.
Step 10: Remove the brownies from the oven and allow them to cool completely in the pan before cutting into squares.

Tips & Variations

Use room temperature eggs to help create a lighter, creamier batter.
For extra fudgy brownies, slightly underbake by reducing the time by 1-2 minutes.
Swap the Biscoff spread swirl with peanut butter or Nutella for a different flavor twist.
Press chopped nuts or chocolate chips into the batter before baking for added texture.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat gently in the microwave for a few seconds to soften the Biscoff spread before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookies instead of Biscoff for the crust?

Yes, you can substitute with any caramelized or spiced cookie, such as graham crackers or gingersnaps, but this will change the distinctive flavor.

Do I have to use both granulated and brown sugar?

Using both adds depth and moisture to the brownies, but you can use only granulated sugar if needed. The texture might be slightly different but still delicious.

Biscoff Brownies Recipe

Print Recipe

★★★★★

4.7 from 137 reviews

Rich and decadent Biscoff Brownies featuring a buttery Biscoff cookie crust, fudgy cocoa brownie layer, and swirled Biscoff cookie butter topping. These irresistible brownies combine the unique caramelized flavor of Biscoff cookies with a moist chocolate base, perfect for dessert or a sweet treat.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Yield: 9 brownies (3×3 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

Prepare Pan and Crust: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper to prevent sticking. In a bowl, mix the crushed Biscoff cookies with 1/4 cup melted butter until combined, then press this mixture firmly into the bottom of the prepared pan to form an even crust.
Mix Wet Ingredients: In a large bowl, combine the 2 eggs, granulated sugar, and brown sugar. Use a hand or stand mixer on high speed for about 1 minute until the mixture is lighter in color and creamy in texture.
Add Butter and Vanilla: With the mixer on medium speed, blend in the melted and cooled 1/2 cup butter along with the 2 teaspoons vanilla extract until fully incorporated.
Combine Dry Ingredients: Sift the all-purpose flour, unsweetened cocoa powder, and baking powder together to remove any lumps and ensure even spreading through the batter.
Fold Dry into Wet: Gently fold the sifted dry ingredients into the wet mixture using a rubber spatula. Be careful not to overmix, just fold until no streaks remain.
Assemble Brownie Layer: Pour the brownie batter over the Biscoff crust in the pan, spreading it evenly with a spatula to cover the crust completely.
Add Biscoff Swirl: Warm the 1/3 cup of Biscoff spread in the microwave for about 5-10 seconds until soft. Drop spoonfuls of it on top of the brownie batter and use a butter knife to swirl it into a pretty marbled pattern.
Bake: Place the pan in the preheated oven and bake for 22 to 25 minutes. Check doneness by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs. Approximately 23 minutes works well in most ovens.
Cool Completely: Remove the brownies from the oven and allow them to cool fully in the pan before cutting into squares to ensure clean slices and set texture.

Notes

Ensure the melted butter is cooled before mixing with eggs to prevent cooking them.
Use room temperature eggs for better mixing and texture.
Do not overbake; brownies should remain fudgy inside.
Swirling the Biscoff spread creates an attractive marbled effect but avoid too much mixing to preserve distinct swirls.
Parchment paper lining is key for easy removal and cutting.
If unavailable, Biscoff cookies and spread can sometimes be substituted with speculoos cookie butter alternatives.

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