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Biscoff Brownies Recipe

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★★★★★

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.

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. This ensures easy removal of the brownies later.
  2. 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.
  3. 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.
  4. 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.
  5. Sift Dry Ingredients: Sift together the all-purpose flour, unsweetened baking cocoa powder, and baking powder to remove lumps and ensure even distribution.
  6. 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.
  7. Assemble Brownie Layer: Pour the brownie batter over the pressed Biscoff crust in the pan, spreading it evenly for a uniform bake.
  8. 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.
  9. 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.
  10. 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

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