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Biscoff Brownies Recipe

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★★★★★

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.

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

Keywords: Biscoff brownies, Biscoff cookie dessert, chocolate brownies, cookie crust brownies, homemade brownies, easy brownie recipe, dessert with Biscoff

Find it online: https://dinewithdylan.com/biscoff-brownies-recipe-3/