Name: Biscoff Brownies Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: American
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)

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Introduction

These Biscoff Brownies combine the rich, fudgy texture of classic brownies with the distinctive caramelized flavor of Biscoff cookies. Featuring a crunchy Biscoff cookie crust and a luscious swirl of Biscoff spread on top, this dessert 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 (>1g)
1/3 cup smooth Biscoff spread (80g)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper. Set the pan aside while you prepare the crust.
Step 2: Mix the crushed Biscoff cookies with the melted and cooled 1/4 cup butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
Step 3: In a large bowl, beat the eggs, granulated sugar, and brown sugar on high speed for about 1 minute until the mixture lightens in color and becomes creamy.
Step 4: Add the melted and cooled 1/2 cup butter and vanilla extract to the egg mixture, mixing on medium speed until fully combined.
Step 5: Sift together the flour, cocoa powder, and baking powder. Gently fold these dry ingredients into the wet mixture using a rubber spatula until just combined.
Step 6: Pour the brownie batter evenly over the Biscoff cookie crust and smooth the surface.
Step 7: Warm the Biscoff spread in the microwave for 5 to 10 seconds to soften it. Drop spoonfuls of the spread over the brownie batter, then swirl it gently with a butter knife to create a marbled effect.
Step 8: Bake for 22 to 25 minutes, checking at 23 minutes for doneness by inserting a toothpick—it should come out mostly clean but with a few moist crumbs.
Step 9: Remove the brownies from the oven and allow them to cool completely in the pan before cutting into squares and serving.

Tips & Variations

Use room temperature eggs for better mixing and a smoother batter.
For extra fudgy brownies, slightly underbake by taking them out a minute earlier than suggested.
Try adding chopped nuts or chocolate chips into the batter for added texture.
If you can’t find Biscoff spread, smooth peanut butter or almond butter can be used as an alternative swirl.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm in the microwave for 10 to 15 seconds to soften the Biscoff swirl. These brownies also freeze well; wrap individually and thaw at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust without Biscoff cookies?

Yes, you can substitute graham cracker crumbs or digestive biscuits for the Biscoff cookies, although the distinctive flavor will differ.

How do I know when the brownies are done?

Insert a toothpick into the center after 22 minutes. It should come out with a few moist crumbs but not wet batter, indicating the brownies are perfectly fudgy without being undercooked.