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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.

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 (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

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