Biscoff Brownies Recipe

Introduction

These Biscoff Brownies combine the rich, fudgy texture of classic brownies with the unique caramelized flavor of Biscoff cookies. Featuring a crunchy Biscoff crust and swirls of smooth Biscoff spread, they make an irresistible treat perfect for any occasion.

Ingredients

• 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 (>1g)
• 1/3 cup smooth Biscoff spread (80g)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line an 8-inch square pan with parchment paper. Set aside.
2. Step 2: Mix the crushed Biscoff cookies with the melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan to form the crust, smoothing with the back of a spoon.
3. Step 3: In a large bowl, beat the eggs, granulated sugar, and brown sugar on high speed for 1 minute until the mixture is lighter in color and creamy.
4. Step 4: Add the melted butter and vanilla extract to the egg mixture and mix on medium speed until fully combined.
5. Step 5: Sift the flour, cocoa powder, and baking powder together, then gently fold them into the wet ingredients using a rubber spatula until just combined.
6. Step 6: Pour the brownie batter over the Biscoff crust and spread it evenly.
7. Step 7: Warm the Biscoff spread in the microwave for 5-10 seconds until soft. Drop spoonfuls on top of the brownie batter and use a butter knife to gently swirl the spread, creating a marbled pattern.
8. Step 8: Bake for 22-25 minutes, or until a toothpick inserted comes out mostly clean. The ideal baking time may vary, so check around 23 minutes for best results.
9. Step 9: Remove the brownies from the oven and let them cool completely before slicing and serving.

Tips & Variations

• Use room temperature ingredients to ensure even mixing and a smooth batter.
• For crispier tops, whip the eggs and sugars thoroughly before adding other ingredients.
• To make cutting easier, chill the brownies fully and use a warm, sharp knife between slices.
• If using a glass pan, reduce the oven temperature to 325°F to prevent overbaking.
• Double the recipe for a 9×13-inch pan and bake for 25-30 minutes for thicker brownies.
• For an eggless version, substitute the eggs with 2 flaxseed eggs.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, freeze uncut brownies on a sheet pan until firm, then wrap tightly with plastic wrap and foil. Thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff spread?

While peanut butter can be used as a substitute, it will change the flavor profile significantly. Biscoff spread adds a unique caramelized spice that defines these brownies.

How do I know when the brownies are done?

Insert a toothpick into the center; it should come out mostly clean with a few moist crumbs. Overbaking can dry out the brownies, so start checking around 22 minutes.

Biscoff Brownies Recipe

Print Recipe

★★★★★

4.4 from 94 reviews

Rich and fudgy Biscoff Brownies feature a crunchy Biscoff cookie crust topped with a decadent chocolate brownie layer swirled with smooth Biscoff cookie butter. These brownies offer a delicious blend of deep cocoa flavor and caramelized Biscoff spice, baked to perfection with a tender, slightly chewy texture and a crisp top.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 9 brownies (8×8 inch pan) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 your oven to 350°F (175°C) and line an 8×8 inch square baking pan with parchment paper, leaving some overhang for easy removal. Set the pan aside.
2. Make the Biscoff crust: Combine the crushed Biscoff cookies with the melted and cooled butter. Press this mixture firmly and evenly into the bottom of the prepared pan using the back of a large spoon to create a solid crust layer.
3. Beat eggs and sugars: In a large mixing bowl, use a hand or stand mixer to beat the two large eggs with granulated sugar and brown sugar on high speed for 1 minute. This step lightens and thickens the mixture to a creamy consistency.
4. Add butter and vanilla: Reduce mixer speed to medium and blend in the melted and cooled butter along with the vanilla extract until fully combined.
5. Sift dry ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, and baking powder over the wet ingredients to avoid lumps and ensure even distribution.
6. Combine batter: Carefully fold the dry ingredients into the wet ingredients using a rubber spatula, mixing just until no flour streaks remain, maintaining a fudgy texture.
7. Spread brownie batter: Pour the brownie batter over the pressed Biscoff crust and gently smooth it into an even layer using a spatula.
8. Add Biscoff swirl: Warm the Biscoff spread in the microwave for 5-10 seconds until soft but not liquid. Spoon it dollops onto the brownie batter and swirl it through with a butter knife to create a marbled pattern.
9. Bake: Bake in the preheated oven for 22-25 minutes, checking doneness with a toothpick inserted into the center. The toothpick should come out with a few moist crumbs but not wet batter. Optimal baking time is about 23 minutes but may vary by oven.
10. Cool and slice: Remove from oven and allow the brownies to fully cool in the pan before lifting out with parchment overhang. For cleaner cuts, chill the brownies beforehand and use a warm, sharp knife for slicing.

Notes

• Store brownies at room temperature in an airtight container for up to 3 days to maintain freshness.
• Freeze uncut brownies on a sheet pan until firm, then wrap tightly with plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before serving.
• Doubling the recipe works well; bake doubled batter in a 9×13-inch pan at 350°F for 25-30 minutes.
• Use room temperature ingredients to ensure proper mixing and texture.
• Metal pans are preferred for even baking; if using glass, reduce oven temperature to 325°F.
• For eggless brownies, substitute 2 flaxseed eggs.
• To achieve crispy tops, thoroughly beat eggs and sugars before adding remaining ingredients.
• For clean slicing, heat a knife in hot water, dry it, and wipe clean between cuts.

Keywords: Biscoff brownies, Biscoff cookie crust, easy brownies recipe, chocolate brownies with Biscoff, fudgy brownies, dessert recipe, homemade brownies