Description

Decadent Biscoff Brownies featuring a crispy Biscoff cookie crust topped with a rich, fudgy cocoa brownie layer swirled with creamy Biscoff spread. This dessert combines the irresistible flavors of spiced Biscoff cookies and chocolate in an easy-to-make baked treat perfect for any occasion.

Ingredients

Scale

Biscoff Cookie Crust

1 1/2 cups crushed Biscoff cookies – about 20 cookies (155g)
1/4 cup salted butter, melted and cooled (56g)

Biscoff Brownies

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

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
Make the Biscoff Crust: Combine 1 1/2 cups of crushed Biscoff cookie crumbs with 1/4 cup of melted butter. Press this mixture firmly into the bottom of your prepared pan, smoothing the surface with the back of a large spoon to form an even crust layer.
Cream Eggs and Sugars: In a large bowl, place 2 room temperature eggs, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar. Using a hand or stand mixer, beat on high speed for 1 minute until the mixture becomes lighter in color and creamy in texture.
Add Butter and Vanilla: Lower mixer speed to medium, then mix in 1/2 cup melted and cooled salted butter along with 2 teaspoons of vanilla extract or vanilla bean paste until fully combined.
Sift Dry Ingredients: Sift together 1/2 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, and 1/4 teaspoon baking powder into the wet egg mixture to avoid lumps and promote an even blend.
Fold Dry Ingredients into Wet: Using a rubber spatula, gently fold the sifted dry ingredients into the wet ingredients until just combined, taking care not to overmix for a tender brownie texture.
Assemble Brownie Layer: Pour the prepared brownie batter evenly over the Biscoff crust in your baking pan. Spread carefully to form a smooth, even layer.
Add Biscoff Swirl: Heat 1/3 cup of smooth Biscoff spread in the microwave for 5 to 10 seconds until softened. Spoon dollops on top of the brownie batter, then use a butter knife to swirl the spread artistically across the surface.
Bake the Brownies: Place the pan in the preheated oven and bake for 22-25 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs. The ideal timing is around 23 minutes but monitor as ovens vary.
Cool and Serve: Remove brownies from the oven and allow them to cool completely in the pan. Once cooled, remove and slice into squares. Enjoy your rich, fudgy Biscoff brownies!

Notes

Using room temperature eggs helps with better mixing and texture.
Do not overmix the batter once the dry ingredients are added to keep brownies soft.
For a more decadent treat, try adding chocolate chips or chopped nuts into the batter before spreading it on the crust.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Make sure the Biscoff spread is warmed slightly before swirling to create a smooth, pretty pattern.

Prep Time: 15 minutes
Cook Time: 23 minutes
Category: Dessert
Method: Baking
Cuisine: American

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