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Biscoff Brownies Recipe

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★★★★★

4.4 from 138 reviews

These Biscoff Brownies combine a crunchy Biscoff cookie crust with a rich, fudgy brownie layer, swirled with creamy Biscoff spread for an irresistible dessert perfect for any chocolate and cookie butter lover.

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

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper to prevent sticking.
  2. Make the Cookie Crust: Mix the crushed Biscoff cookies with melted butter until fully combined. Press the mixture firmly and evenly into the bottom of the prepared pan using the back of a large spoon.
  3. Mix Eggs and Sugars: In a large bowl, combine the eggs, granulated sugar, and brown sugar. Beat on high speed for 1 minute until the mixture lightens in color and becomes creamy.
  4. Add Butter and Vanilla: Add the melted and cooled butter along with vanilla extract to the egg mixture. Mix on medium speed until fully incorporated.
  5. Sift Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, and baking powder over the wet ingredients to avoid lumps.
  6. Fold Dry Ingredients: Gently fold the dry ingredients into the wet mixture using a rubber spatula, ensuring a smooth batter without overmixing.
  7. Assemble Brownie Layer: Pour the brownie batter over the pressed cookie crust and spread evenly for an even bake.
  8. Add Biscoff Swirl: Warm the Biscoff spread slightly in the microwave for 5-10 seconds to soften. Spoon it on top of the brownie batter and use a butter knife to swirl it into a decorative pattern.
  9. Bake: Bake in the preheated oven for 22-25 minutes, checking with a toothpick that should come out mostly clean but slightly fudgy. Optimal baking time is about 23 minutes depending on your oven.
  10. Cool and Serve: Remove from the oven and allow the brownies to cool completely in the pan before slicing into squares and serving.

Notes

  • Make sure to cool the melted butter before combining with eggs to prevent cooking them.
  • The Biscoff swirl adds extra flavor and visual appeal, but you can adjust the amount based on your preference.
  • Use room temperature eggs for better mixing and a smoother batter.
  • For cleaner slices, chill the brownies after cooling fully.
  • You can substitute salted butter with unsalted butter and add a pinch of salt if desired.

Keywords: Biscoff Brownies, chocolate brownies, cookie butter brownies, dessert, easy brownies, fudgy brownies, Biscoff crust

Find it online: https://recipeswithria.com/biscoff-brownies-recipe-2/