Introduction

These Biscoff Brownies combine the rich, chocolatey goodness of traditional brownies with the unique caramelized spice flavor of Biscoff cookies and spread. The crust made from crushed Biscoff cookies adds a delightful crunch, while the swirled Biscoff spread on top brings an irresistible twist to a classic dessert.

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: Combine the crushed Biscoff cookies with 1/4 cup melted butter. Press this mixture evenly into the bottom of the prepared pan using the back of a large spoon to form the crust.
Step 3: In a large bowl, beat the eggs, granulated sugar, and brown sugar on high speed for about 1 minute. 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 just combined.
Step 5: Sift together the flour, cocoa powder, and baking powder directly into the wet ingredients to avoid lumps.
Step 6: Gently fold the dry ingredients into the wet mixture with a rubber spatula until just combined, being careful not to overmix.
Step 7: Pour the brownie batter evenly over the prepared Biscoff crust and spread it out smoothly.
Step 8: Warm the Biscoff spread in the microwave for 5 to 10 seconds to soften. Spoon it over the brownie batter and use a butter knife to swirl the spread, creating a decorative pattern.
Step 9: Bake for 22 to 25 minutes, or until a toothpick inserted near the center comes out mostly clean. Check around 23 minutes for your oven’s sweet spot.
Step 10: Allow the brownies to cool completely in the pan before cutting into squares to maintain their shape.

Tips & Variations

For a richer flavor, use European-style butter for both the crust and batter.
If you prefer a fudgier texture, reduce the flour by a tablespoon or bake for a slightly shorter time.
Add chopped nuts like pecans or walnuts to the batter for extra crunch.
Use vanilla bean paste instead of extract for a more intense vanilla aroma.
Try swirling peanut butter or Nutella instead of Biscoff spread for a different twist.

Storage

Store the cooled brownies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week, but bring them to room temperature before serving for the best texture. To reheat, warm individual pieces in the microwave for about 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Biscoff cookies with graham crackers or digestive biscuits, but the signature caramelized flavor of Biscoff will be less pronounced.

Do I have to use room temperature eggs?

Room temperature eggs help the batter mix better and create a smoother texture, but if your eggs are cold, you can warm them slightly by placing them in warm water for a few minutes before using.

Biscoff Brownies Recipe

Print Recipe

★★★★★

4.5 from 92 reviews

These Biscoff Brownies feature a crunchy Biscoff cookie crust topped with a rich, fudgy cocoa brownie layer swirled with creamy Biscoff spread. Perfectly balanced with sweet, spiced flavors and a unique cookie butter twist, they make an irresistible dessert or snack.

Author: Dylan
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. This ensures easy removal of the brownies later.
Make the Biscoff Cookie Crust: In a 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 form the crust layer.
Mix Eggs and Sugars: In a large bowl, add the two eggs along with granulated sugar and light brown sugar. Use a hand or stand mixer to beat this mixture on high for 1 minute until it lightens in color and becomes creamy.
Add Butter and Vanilla: Slowly mix in the 1/2 cup melted and cooled butter along with 2 teaspoons vanilla extract on medium speed until thoroughly combined with the egg mixture.
Sift Dry Ingredients: Sift together the all-purpose flour, unsweetened baking cocoa powder, and baking powder to remove lumps and ensure even distribution.
Fold Dry Ingredients into Wet: Using a rubber spatula, gently fold the sifted dry ingredients into the wet ingredients until just combined to preserve a tender texture.
Assemble Brownie Layer: Pour the brownie batter over the pressed Biscoff crust in the pan, spreading it evenly for a uniform bake.
Swirl Biscoff Spread Topping: Warm the Biscoff spread in the microwave for 5-10 seconds until soft. Spoon dollops on top of the brownie batter and use a butter knife to swirl in an attractive pattern.
Bake the Brownies: Place the pan in the preheated oven and bake for 22-25 minutes. Check doneness by inserting a toothpick; it should come out mostly clean with a few moist crumbs. Around 23 minutes is ideal but may vary by oven.
Cool and Serve: Remove the brownies from the oven and let them cool completely in the pan before cutting into squares for serving.

Notes

For best results, use room temperature eggs to achieve a smooth, creamy batter.
Press the Biscoff crust firmly to ensure it holds together when brownies are cut.
Adjust baking time depending on your oven; check early to prevent overbaking.
Swirling the Biscoff spread adds an elegant look and enhances flavor balance.
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Biscoff brownies, Biscoff cookie crust, fudgy brownies, cookie butter dessert, easy brownies recipe