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 cookie crust and swirls of smooth Biscoff, this treat is sure to satisfy any sweet tooth.

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: 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 with granulated sugar and brown sugar on high speed for about 1 minute until the mixture becomes lighter in color and creamy.
Step 4: Add the remaining 1/2 cup melted butter and vanilla extract to the egg mixture. Mix on medium speed until fully 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 mixture using a rubber spatula until just combined.
Step 7: Pour the brownie batter over the prepared Biscoff crust and spread it out evenly in the pan.
Step 8: Warm the Biscoff spread in the microwave for 5 to 10 seconds until soft. Drop spoonfuls over the brownie batter and use a butter knife to swirl the spread, creating a marbled pattern.
Step 9: Bake for 22 to 25 minutes, or until a toothpick inserted near the center comes out mostly clean. Check at 23 minutes, as oven temperatures can vary.
Step 10: Remove from the oven and allow the brownies to cool completely in the pan before cutting into squares.

Tips & Variations

Use room temperature eggs to help the batter mix more evenly and create a smooth texture.
For extra indulgence, sprinkle chopped Biscoff cookies or white chocolate chips on top before baking.
If you prefer a more intense chocolate flavor, increase the cocoa powder to 1/2 cup.
Try using crunchy Biscoff spread instead of smooth for added texture in the swirl.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat chilled brownies gently in the microwave for 10-15 seconds to enjoy warm and soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute with other spiced or ginger cookies to mimic the flavor, but Biscoff cookies give the brownies their signature caramelized taste.

What if I don’t have a stand mixer or hand mixer?

You can whisk the eggs and sugars by hand vigorously for a few minutes until creamy, but it will take more effort to achieve the same light texture.

Biscoff Brownies Recipe

Print Recipe

★★★★★

5 from 100 reviews

These decadent Biscoff Brownies feature a crunchy Biscoff cookie crust topped with a rich, fudgy brownie layer swirled with smooth Biscoff spread. Combining the caramelized spiced flavor of Biscoff with classic chocolate brownies, this dessert is a crowd-pleaser that’s perfect for bake sales, parties, or a special sweet treat. The recipe balances crunchy and creamy textures, creating an irresistible bite every time.

Author: Lila
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Yield: 16 brownies (2-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 (less than 1g)

Topping

1/3 cup smooth Biscoff spread (80g)

Instructions

Prepare the baking pan: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper, ensuring it covers the sides for easy removal later. Set aside.
Make the crust: In a bowl, combine the crushed Biscoff cookies with 1/4 cup of melted and cooled salted butter. Press this cookie mixture firmly and evenly into the lined baking pan using the back of a large spoon to create a compact crust layer.
Mix the eggs and sugars: In a large mixing bowl, add 2 large room temperature eggs, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar. Using a hand mixer or stand mixer, beat on high speed for 1 minute until the mixture lightens in color and becomes creamy and fluffy.
Add butter and vanilla: Reduce the mixer speed to medium and incorporate 1/2 cup melted and cooled salted butter along with 2 teaspoons vanilla extract or vanilla bean paste. Mix until fully combined.
Sift and add dry ingredients: Sift together 1/2 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, and 1/4 teaspoon baking powder to remove lumps. Gradually add the sifted dry ingredients into the wet mixture.
Fold batter gently: Using a rubber spatula, fold the dry ingredients into the wet ingredients carefully until just combined. Avoid overmixing to keep the brownies tender.
Assemble the brownie layer: Pour the brownie batter evenly over the prepared Biscoff cookie crust in the baking pan. Spread gently to create an even layer.
Add Biscoff swirl: Microwave the 1/3 cup Biscoff cookie butter spread for 5 to 10 seconds until soft but not melted. Spoon dollops of the warmed spread over the brownie batter and use a butter knife to swirl it into the batter for a marbled pattern.
Bake: Place the pan in the preheated oven and bake for 22 to 25 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. The ideal bake time may vary; for best results, check at 23 minutes.
Cool and serve: Remove the brownies from the oven and allow them to cool completely in the pan before lifting out and cutting into squares. This helps them set and slice cleanly.

Notes

Ensure eggs and melted butter are at room temperature for proper mixing and texture.
Using parchment paper makes it easier to remove brownies from the pan without breaking.
Adjust baking time based on your oven’s performance; check a minute or two before suggested time to avoid overbaking.
You can substitute salted butter with unsalted butter plus a pinch of salt if preferred.
For extra richness, sprinkle a handful of chocolate chips or chopped nuts on top before baking.

Keywords: Biscoff brownies, Biscoff cookie crust, chocolate brownies, spiced cookie dessert, easy brownies recipe