Biscoff Brownies Recipe

Introduction

These Biscoff Brownies combine the rich, fudgy texture of classic brownies with the unique caramelized flavor of Biscoff cookies and spread. With a crunchy cookie crust and swirled Biscoff topping, they’re a decadent treat perfect for any occasion.

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 aside.
2. Step 2: Mix the crushed Biscoff cookies with 1/4 cup melted butter until combined. Press this mixture evenly into the bottom of the prepared pan using the back of a large spoon to form the crust.
3. Step 3: In a large bowl, beat together the eggs, granulated sugar, and brown sugar on high speed for 1 minute until the mixture lightens in color and becomes creamy.
4. Step 4: Add the remaining 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, then fold them gently into the wet ingredients using a rubber spatula until no streaks remain.
6. Step 6: Pour the brownie batter over the prepared Biscoff cookie crust and spread it out evenly.
7. Step 7: Warm the Biscoff spread in the microwave for 5-10 seconds until soft, then drop spoonfuls onto the brownie batter. Use a butter knife to swirl the spread into a pretty pattern.
8. Step 8: Bake for 22-25 minutes, or until a toothpick inserted in the center comes out mostly clean. Note that baking times may vary, so check at around 23 minutes for the ideal texture.
9. Step 9: Remove the brownies from the oven and let them cool completely in the pan before cutting and serving.

Tips & Variations

• For extra crunch, sprinkle chopped Biscoff cookies on top before baking.
• If you prefer a fudgier brownie, reduce the baking time slightly.
• Use vanilla bean paste instead of extract for a more intense vanilla flavor.
• Substitute salted butter with unsalted butter plus a pinch of salt if preferred.

Storage

Store cooled Biscoff Brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To enjoy after refrigeration or freezing, allow the brownies to come to room temperature or warm briefly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookies instead of Biscoff cookies for the crust?

While Biscoff cookies have a unique flavor and texture that make these brownies special, you can substitute with graham crackers or digestive biscuits for a different but still tasty crust.

Is it necessary to use room temperature eggs?

Room temperature eggs whip better and help create a lighter, creamier batter, resulting in a better brownie texture. If your eggs are cold, you can warm them slightly by placing them in warm water for a few minutes.

Biscoff Brownies Recipe

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4.7 from 117 reviews

Indulge in rich, fudgy Biscoff Brownies featuring a crunchy Biscoff cookie crust and swirls of smooth Biscoff cookie butter on top. These decadent brownies combine the caramelized flavor of Biscoff cookies with classic chocolate brownie ingredients, creating a delicious treat perfect for dessert or snacking.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 9 brownies (3×3 inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 (0.5g)

Topping

• 1/3 cup smooth Biscoff spread (80g)

Instructions

1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line an 8 x 8-inch baking pan with parchment paper, ensuring the sides are covered for easy removal later.
2. Make the Crust: In a bowl, combine the crushed Biscoff cookie crumbs with 1/4 cup of melted and cooled salted butter. Press this mixture evenly into the bottom of the prepared pan using the back of a large spoon to form a firm crust layer.
3. Mix Eggs and Sugars: In a large mixing bowl, place the 2 large eggs, granulated sugar, and light brown sugar. Beat on high speed using a hand or stand mixer for 1 minute until the mixture lightens in color and becomes creamy and fluffy.
4. Add Butter and Vanilla: Reduce mixer speed to medium and blend in the 1/2 cup melted and cooled butter along with the vanilla extract or vanilla bean paste until fully combined.
5. Sift Dry Ingredients: Sift together the all-purpose flour, unsweetened baking cocoa, and baking powder to avoid lumps, then add the dry mixture to the wet ingredients.
6. Combine Batter: Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined, being careful not to overmix to maintain fudgy brownies.
7. Assemble Brownies: Pour the prepared batter over the Biscoff crust in the pan. Spread it evenly with a spatula, ensuring full coverage.
8. Swirl Biscoff Spread: Warm the Biscoff spread in the microwave for 5 to 10 seconds until slightly melted and soft. Spoon the spread over the brownie batter and use a butter knife to swirl it artistically into the batter.
9. Bake: Place the pan in the preheated oven and bake for 22-25 minutes, checking around 23 minutes for doneness by inserting a toothpick in the center. The toothpick should come out mostly clean with a few moist crumbs.
10. Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before cutting into squares for serving.

Notes

• Make sure the melted butter is cooled before adding to eggs to avoid curdling.
• Oven temperatures vary; start checking your brownies at the earliest recommended baking time to prevent overbaking.
• Use parchment paper with overhang for easy removal of the brownies from the pan.
• For extra fudginess, slightly underbake the brownies and allow them to set as they cool.
• You can substitute salted butter with unsalted butter plus a pinch of salt if preferred.

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