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Biscoff Brownies Recipe

★★★★★

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

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

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