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Biscoff Brownies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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