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Biscoff Brownies Recipe

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★★★★★

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.

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 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

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