Biscoff Brownies Recipe

ByMarina Montclair
Jump to Recipe

Introduction

Biscoff Brownies combine the rich, fudgy texture of classic brownies with the unique caramelized flavor of Biscoff cookies and spread. This easy recipe creates a delicious dessert with a crunchy cookie crust and a swirled Biscoff topping that’s sure to impress.

A stack of seven square brownie pieces sits on a white plate, each piece showing two clear layers: a thick, dark brown chocolate base with a moist texture and a swirled top layer of creamy tan peanut butter with a slightly cracked surface. The peanut butter swirls create a marbled effect blending into the chocolate underneath. The brownies are slightly crumbly around the edges, with some crumbs scattered on the white marbled surface beneath the plate. In the background, the blurred image of a peanut butter jar adds context to the flavor. photo taken with an iphone --ar 4:5 --v 7

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

  1. Step 1: Preheat your oven to 350°F (175°C) and line an 8 x 8-inch baking pan with parchment paper. Set the pan aside for preparation.
  2. Step 2: Combine the crushed Biscoff cookies with 1/4 cup of melted butter. Press this mixture firmly into the bottom of the lined pan and smooth it out evenly using the back of a large spoon.
  3. Step 3: In a large bowl, place the eggs, granulated sugar, and brown sugar. Using a hand or stand mixer, beat on high speed for 1 minute until the mixture lightens in color and becomes creamy.
  4. Step 4: Add the 1/2 cup melted butter and vanilla extract to the egg mixture. Mix on medium speed until fully combined.
  5. Step 5: Sift together the flour, cocoa powder, and baking powder directly into the wet ingredients.
  6. Step 6: Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
  7. Step 7: Pour the brownie batter evenly over the prepared Biscoff crust and smooth the top carefully.
  8. Step 8: Warm the Biscoff spread in the microwave for 5 to 10 seconds to soften it. Spoon dollops of the spread over the brownie batter, then swirl with a butter knife to create a marbled pattern.
  9. Step 9: Bake the brownies for 22 to 25 minutes, testing with a toothpick for doneness—it should come out mostly clean. Note that oven temperatures vary; 23 minutes is often perfect.
  10. Step 10: Remove the brownies from the oven and allow them to cool completely before slicing and serving.

Tips & Variations

  • For extra crunch, sprinkle chopped Biscoff cookies on top before baking.
  • Use vanilla bean paste instead of extract for a more intense vanilla flavor.
  • Swap the Biscoff spread swirl with peanut butter or Nutella for a different twist.
  • Make sure the melted butter is cooled before mixing to avoid cooking the eggs prematurely.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated brownies in the microwave for about 10 seconds to soften the texture.

How to Serve

A white plate stacked with eight thick square brownies, each having two clear layers: a dense, dark brown chocolate base and a smooth, light brown peanut butter swirl layer on top, creating a marbled pattern. The brownies have a slightly crumbly edge and a moist inside, showing a rich texture. The stack is set on a white marbled surface, with some peanut butter cookies and crumbs scattered nearby, and a blurry peanut butter jar in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookies instead of Biscoff?

Yes, but the distinct caramelized flavor is unique to Biscoff cookies. Using other cookies will change the taste, though the texture should remain similar.

Do I have to use parchment paper?

Using parchment paper helps prevent sticking and makes it easier to lift the brownies from the pan. If you don’t have parchment, thoroughly grease your pan instead.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Biscoff Brownies Recipe

★★★★★

4.8 from 78 reviews
  • Author: Marina
  • Total Time: 38 minutes
  • Yield: 16 brownies 1x
Print Recipe

Description

Deliciously rich and fudgy Biscoff Brownies with a crunchy Biscoff cookie crust and swirls of creamy Biscoff spread on top. These brownies combine the distinct caramelized flavor of Biscoff cookies with a classic chocolate brownie base, perfect for dessert lovers looking for a unique twist.

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 powder (33g)
  • 1/4 tsp baking powder (about 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 for easy removal. Set the pan aside.
  2. Make the Crust: Combine the crushed Biscoff cookie crumbs with 1/4 cup of melted butter. Press this mixture firmly and evenly into the bottom of the prepared baking pan using the back of a large spoon to form a solid crust layer.
  3. Cream Eggs and Sugars: In a large mixing bowl, add the two eggs, granulated sugar, and light brown sugar. Using a hand mixer or stand mixer, beat on high speed for about 1 minute until the mixture is lighter in color and has a creamy texture.
  4. Add Butter and Vanilla: Pour in the 1/2 cup melted and cooled butter and the vanilla extract. Mix on medium speed until all ingredients are fully combined into a smooth batter.
  5. Sift Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and baking powder to ensure even distribution and no lumps.
  6. Combine Dry and Wet Ingredients: Gently fold the sifted dry ingredients into the wet batter using a rubber spatula. Take care to incorporate everything evenly without overmixing.
  7. Assemble Brownie Batter on Crust: Pour the brownie batter evenly over the Biscoff cookie crust in the pan. Spread the batter carefully into an even layer.
  8. Add Biscoff Spread Swirl: Warm the Biscoff cookie butter spread in the microwave for 5 to 10 seconds to soften it. Drop spoonfuls of the spread over the brownie batter, then swirl with a butter knife to create a decorative pattern.
  9. Bake: Place the pan in the preheated oven and bake for 22 to 25 minutes. The optimal baking time is around 23 minutes, but test with a toothpick inserted in the center; it should come out mostly clean with a few moist crumbs.
  10. Cool and Serve: Remove brownies from the oven and allow them to cool completely in the pan before cutting into squares to serve.

Notes

  • Use room temperature eggs for better mixing and texture.
  • Allow melted butter to cool before mixing to avoid cooking the eggs.
  • Adjust baking time slightly based on your oven’s heat distribution.
  • For a richer chocolate flavor, use Dutch-processed cocoa powder if preferred.
  • For easier cutting, chill brownies in the refrigerator after cooling.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 15 minutes
  • Cook Time: 23 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff brownies, Biscoff cookie crust, fudgy brownies, chocolate brownies with Biscoff, easy dessert recipes, Biscoff spread dessert

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆